Candied Ginger Pumpkin Pancakes

Wake up sleepy heads with warm spicy pumpkin pancakes! Pass the warm syrup please. ...MORE + LESS -

2 cups Original Bisquick™ mix

2 teaspoons pumpkin pie spice

1 1/2 cups buttermilk

1 cup canned pumpkin (not pumpkin pie mix)

2 eggs

1/4 cup toasted pecan halves, finely chopped

1 tablespoon finely chopped crystallized ginger

Pecan halves, if desired

Butter, if desired

Maple-flavoured syrup, if desired

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1

In large bowl, stir Bisquick™ mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2

Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3

For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

How-To To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
Substitution No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.