Pumpkin Pancakes With Pumpkin Maple Syrup

I had some leftover pumpkin I needed to use up so I made these. They turned out so good I had to share! Original recipe from Nestle but I tweaked it a little to suit my tastes and the ingredients I had on hand.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  cups all-purpose flour
• 2  tablespoons sugar
• 1  tablespoon baking powder
• 1 1⁄4 teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 1 1⁄2 cups milk
• 1⁄2 cup canned pumpkin (not pie mix)
• 2  tablespoons apple butter
• 1⁄4 cup water
• 1  large egg, lightly beaten
• 2  tablespoons canola oil

• Pumpkin maple syrup

• 1  cup maple syrup
• 1 1⁄4 cups canned pumpkin
• 1⁄4 teaspoon cinnamon

Directions

1. In a medium bowl combine flour, sugar, baking powder, pumpkin pie spice and salt and mix until blended.
2. In another bowl combine milk, pumpkin, apple butter, water, egg and oil and blend well.
3. Grease and heat griddle over low-medium heat.
4. Pour pumpkin mixture into flour mixture and blend until moistened but still lumpy.
5. Let batter sit 3-5 minutes.
6. Pour 1/4 cup of batter (for each pancake) onto griddle.
7. Cook until bubbles form and edges begin to look dry.
8. Flip pancakes and cook until both sides are brown (they will brown more than regular pancakes due to the pumpkin and apple butter).
9. Repeat with remaining batter.
10. For Pumpkin Maple Syrup:
11. Combine all ingredients in a small saucepan until warm and serve immediately with pancakes.