Harvest Breakfast
Harvest Breakfast
Pumpkin pecan pancakes
Ingredients
- 2 package Shawnee Mills Buttermilk Pancake and Waffle Mix
- ½ cup Southern Roots Sisters Maple Pecan Butter
- 1 ½ cup Hiland milk
- 1 tablespoon vegetable oil
- 3 Hansen’s eggs
- 2 teaspoons pumpkin pie spice
- 1 ½ cup Miller Pecan Co. chopped pecans
- Griffin’s Original Waffle Syrup
- Hiland butter
Directions
Heat griddle or skillet over medium heat or to 350 degrees. Grease griddle with vegetable oil if necessary. In a medium bowl, stir pancake mix, maple-pecan butter, milk, vegetable oil, eggs and pumpkin pie spice until well blended. For each pancake, pour slightly less than 1⁄4 cup batter onto the hot griddle. Sprinkle pecans liberally onto each pancake. Cook until edges are dry, flip and serve with Hiland butter and Griffin’s syrup.
Category:
Harvest Breakfast
Sign up for our Oklahoma Living Newsletter
