Pumpkin Pie Pancakes with Maple Butter Syrup

This morning was overcast and cold out and it was a perfect day for pumpkin pancakes.  I've never made pumpkin pancakes before, but I have eaten my fair share of them.  I pulled this recipe from several pumpkin pancake recipes that I came across.

Pumpkin Pancakes
1 cup unsweetened almond milk (or regular milk)
1 egg
3 Tbsp sugar
1/2 cup pumpkin puree
2 Tbsp melted butter (or vegetable oil)
1 1/4 cup flour
3 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice

Maple Butter Syrup
1/4 butter 
1/4 maple syrup

Whisk together milk, egg, sugar, pumpkin, and butter.  In a separate bowl, sift flour and pumpkin pie spice.  Add baking powder and salt to the dry mixture, mix well.  Whisk together the wet and dry ingredients, cover and let sit for at least 30 minutes at room temperature.

Heat your favorite pancake making pan to medium-high heat.  Add a small pat of butter, or vegetable or oil, to pan.  Make sure your ban gets a good coat of oil.  Drop about a 1/4 - 1/3 cup of batter onto the hot pan.  

While your pancakes are cooking, microwave 1/4 cup each of butter and maple syrup, for about 30 seconds or until butter is fully melted.  Give it a good stir to incorporate.

Once the pancakes start to bubble on top, give it a flip.  Cook another couple of minutes, until nicely browned.  Serve with maple butter and enjoy!

Verdict:  The flavor of these was great!  Very pumpkin pie like.  The maple butter was great on top.  The only disappointing aspect of this recipe is that my pancakes didn't rise much and they weren't as fluffy as I prefer.  I'll definitely try them again and tweak my base recipe to handle the dense pumpkin.