2 c. complete pancake mix
1 1/2 c. water
2/3 c. pumpkin purée
1 tbsp. melted butter
1 tbsp. vanilla
1 tsp. pumpkin pie spice
1/2 c. chopped, roasted pecans
Store bought caramel sauce butter for pan.
Toast pecans in a nonstick pan for 5 minutes and set aside.
Mix together pancake mix, water, pumpkin purée, melted butter, vanilla and pumpkin pie spice.
Heat griddle; add butter to griddle and cook pancakes about 3-4 minutes per side.
Top with additional butter, caramel sauce and toasted pecans before serving.
