Pumpkin Pancakes

2 1/3 C. Bisquick mix
1/3 C. Canned pumpkin
1 1/4 C. Milk
1/4 C. oil
2 TB Sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 eggs

Mix until blended. Pour batter by slightly less than 1/4 cupfuls onto griddle. Cook until edges are dry, turn; cook until golden brown.

Maple Pecan Syrup
1 cup maple-flavored syrup
1 TB butter
1/4 C. chopped pecans
*Heat syrup and butter together until melted. Remove from heat. Stir in pecans.