A Stack of Maple Syrup-Drizzled Pumpkin Pancakes Is All We Want This Fall

Top each stack with buttery, cinnamon-spiced apples then drizzle with maple syrup.

Pumpkin Pancakes with Cinnamon-Apple Topping
Pumpkin Pancakes with Cinnamon-Apple Topping
Servings
30min.
Servings
30min.
Ingredients
Servings: min.
Units:
Ingredients
Servings: min.
Units:
Instructions
    Topping
    1. In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm.
    Pancakes
    1. In a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts.
    2. Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping.
    Tip:
    1. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Freeze option:
    1. Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven for 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.
    Recipe Notes

    Nutrition facts per 2 pancakes with 1/4 cup topping: 459 calories, 24g fat (5g saturated fat), 106mg cholesterol, 537mg sodium, 54g carbohydrate (25g sugars, 3g fibre), 11g protein.