Pumpkin Pancakes With Cinnamon-Apple Topping

• 1 tablespoon butter
• 1 large tart apple, peeled and thinly sliced
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 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
• 1 cup 2% milk
• 1/3 cup canned pumpkin
• 2 tablespoons canola oil
• 1/2 cup chopped walnuts, toasted

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.
2. 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.
3. 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.
4. Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased
5. , cover with foil and reheat in a preheated 375u0b0 oven 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.

butter, apple, brown sugar, maple syrup, ground cinnamon, flour, sugar, baking powder, pumpkin pie spice, salt, eggs, milk, pumpkin, canola oil, walnuts

Taken from www.tasteofhome.com/recipes/pumpkin-pancakes-with-cinnamon-apple-topping/ (may not work)