Cinnamon Spice Pumpkin Pancakes Recipes

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.

Steps:

• Mix together the whole wheat flour, white flour, wheat germ, baking soda, salt, and spices in a bowl.
• In a seperate bowl, beat the eggs and mix in the pumpkin, milk, yogurt, vanilla, and honey.
• Add the dry mix to the wet a little bit at a time and mix well.
• Add in the pecan pieces and raisins.
• Heat up a frying pan and coat it in oil or cooking spray.
• Drop approximately 1/2 cup of the batter onto the pan for each pancake.
• Cook until bubbles appear at the top and the underside is brown, then flip over and cook until the other side is done.
• Serve hot with applesauce, maple syrup, honey, or plain (I like to sprinkle toasted pecans on top).