pumpkin spice explosion

There is such an obsession with pumpkin spice right now! Lattes, bread, muffins, donuts, even chewing gum--everywhere you look, there's something pumpkin-spiced.

For the record, I love the spices in the beloved pumpkin spice blend. I just don't love pumpkin (contrary to what you might believe based on my plethora of pumpkin posts...). If the spices mask the pumpkin flavor enough, I'm on board, but if the taste of pumpkin is overwhelming, I'll pass.

One thing on which I'll NEVER pass is eating breakfast for dinner. (How's that for a segue?) I'd probably be content eating breakfast foods for all meals every day, at least for a little while. I like it all, everything from eggs to cinnamon rolls to cereal, but one of my favorite breakfasts is pancakes.

Is there a better way to greet fall than with pumpkin spice pancakes...for dinner? I don't think so. Well, maybe if you top said pancakes with a browned butter syrup; that'd probably make the meal even more awesome. I started with a box of Krusteaz® Pumpkin Spice Pancake Mix and ended with a stack of pancakes that were crispy on the outside, fluffy on the inside, spiced to perfection, and taken to the next level with orange juice and zest, toasted pecans, and the decadent aforementioned syrup.

This mix is so versatile--think of the things you could add to the pancakes or as an accompaniment: chopped bacon, cinnamon-honey butter, maple whipped cream, apple cider syrup. That's just to start. The beauty of the mix, though, is that the pancakes it makes don't need any extra help to be delicious--they're amazing as-is. If you're already fully on board the pumpkin spice train or if you're thinking about jumping on, you won't be disappointed with this mix! Plus, eating them for dinner somehow makes them tastier and even more fun. Hello, fall.

Orange-Pecan Pumpkin Spice Pancakes with Browned Butter Syrup
Makes 8 large pancakes or 16-20 regular pancakes
Ingredients:

• 1 package Krusteaz® Pumpkin Spice Pancake Mix
• 2 cups water
• 1/4 cup freshly squeezed orange juice
• Zest of one orange
• 1 cup toasted, chopped pecans
• 1/2 cup butter, cubed
• 1 cup good quality maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

Directions:
First, make the syrup. In a small heavy saucepan, cook butter over medium heat for 1-2 minutes or until golden brown, stirring occasionally.
Add the maple syrup and stir to combine.
Remove from the heat and add the cinnamon and vanilla extract. Serve warm.
To make the pancakes, heat a lightly greased griddle to 375 degrees F (medium heat).
Stir together pancake mix, water, orange juice, orange zest, and pecans with a wire whisk. Batter will be slightly lumpy. (Do not overmix.)
Let batter stand 2 minutes. For normal-sized pancakes, pour slightly less than 1/4 cup batter per pancake onto griddle.
Cook pancakes 1 to 1-1/4 minutes per side, or until golden brown, turning only once.
Serve warm with extra butter, if desired, and browned butter syrup.

Naked.