Double Pumpkin Pancakes

*Thanksgiving Collection*

Combine 1-1/2 cups flour, 2 TB sugar, 1 TB baking powder, 1 tsp cinnamon, 1/2 tsp salt, and 1/8 tsp nutmeg in a bowl.

Whisk 1/2 cup canned pure pumpkin and 1/ 4 cup melted butter in a separate bowl; stir in 1 cup milk, then 1 beaten egg. Stir wet ingredients into dry.

Melt 1 TB butter in a large skillet over medium-high heat. Drop dollaps of batter onto skillet and top with chopped walnuts, cook until browned, 3 minutes per side.

Repeat with remaining batter. Warm 1/2 cup canned pure pumpkin, 1/2 cup maple syrup, and a pinch of salt in pan; serve with pancakes.

(Source: dash magazine & google+ photo)