Ingredients
1 tablespoon butter1 large tart apple, peeled and thinly sliced2 tablespoons brown sugar2 tablespoons maple syrup1/2 teaspoon ground cinnamonPANCAKES:1 cup all-purpose flour1 tablespoon sugar1-1/2 teaspoons baking powder1-1/2 teaspoons pumpkin pie spice1/2 teaspoon salt2 large eggs, room temperature1 cup 2% milk1/3 cup canned pumpkin2 tablespoons canola oil1/2 cup chopped walnuts, toasted
Preparation
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.
