Pumpkin Cinnamon Pancakes

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“An easy and very tasty treat for breakfast. The results taste like you put a lot more effort into it than the recipe requires. Prep and servings are guesses, by the way. I know it makes enough for my husband and myself, with a few pancakes left over. Enjoy!”

Ingredients Nutrition


  1. For pecan syrup: Combine the maple syrup and pecans in a small microwave safe bowl.
  2. Heat in microwave until hot, about 25 seconds.
  3. Set the pecan syrup aside and keep warm.
  4. For pancakes: Whisk pancake mix, water, pumpkin, cinnamon and ginger in a medium bowl until just blended (do not overmix, the mixture should be lumpy).
  5. Spray a heavy griddle with nonstick spray and heat over medium heat.
  6. Spoon 2 Tbsp of batter onto griddle to form each pancake.
  7. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer.
  8. Transfer pancakes to plate.
  9. Top with butter and serve with warm pecan syrup.

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