PUMPKIN PANCAKES WITH CINNAMON-APPLE TOPPING

Pumpkin Pancakes with Cinnamon-Apple Topping image

When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. -Kami Button, Cheektowaga, New York

Provided by Taste of Home

Time 30m

Yield 8 pancakes (1 cup topping).

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 large tart apple, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
1/3 cup canned pumpkin
2 tablespoons canola oil
1/2 cup chopped walnuts, toasted

Steps:

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., For pancakes, 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. , 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. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

Nutrition Facts : Calories 459 calories, Fat 24g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 537mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 3g fiber), Protein 11g protein.