Pumpkin Pancakes with Pumpkin Maple Sauce

This is an Autumn treat for pumpkin lovers! I found the recipe on Meals.com, although I added my own touches. If you use soy milk, it's dairy-free!

• Ready In: 35 mins
• Serves: 8

Ingredients

• Pancakes

• 2  cups all-purpose flour
• 2  tablespoons  packed brown sugar
• 1  tablespoon baking powder
• 1 1⁄4 teaspoons pumpkin pie spice
• 1  teaspoon salt
• 1 3⁄4 cups milk or 1 3⁄4 cups soymilk
• 1⁄2 cup pumpkin puree (such as Libby's)
• 1  large egg
• 2  tablespoons  vegetable oil

• Pumpkin Maple Sauce

• 1  cup maple syrup
• 1 1⁄4 cups pumpkin puree
• 1⁄4 teaspoon ground cinnamon or 1⁄4 teaspoon pumpkin pie spice

Directions

1. To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
2. To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
3. Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
4. Add to flour mixture.
5. Stir just until moistened; batter may be lumpy.
6. Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
7. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
8. Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
9. Serve with prepared Pumpkin Maple Sauce.