Harvest Breakfast

Pumpkin pecan pancakes

By MIO Coalition November 2022

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
stacked pancakes topped with pecan syrup

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

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