Sylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter

Ingredients

• ¹⁄₂ cup butter, at room temperature
• 1 tbsp Maple Spice Sweet Dip Mix
• ¹⁄₂ tsp Cinnamon
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp salt
• 1 tbsp Apple Pie Spice, or Pumpkin Pie Spice
• 2 eggs
• ¹⁄₄ cup canola oil, plus more to cook
• 1 cup canned pumpkin
• 1 cup milk
• ¹⁄₂ cup yogurt

Preparation

1. Beat maple cinnamon butter ingredients together until light and creamy. Set aside.
2. For the pancakes, whisk dry ingredients in a mixing bowl. Set aside.
3. Whisk eggs, oil, pumpkin, milk and yogurt in a second mixing bowl.
4. Stir wet ingredients into dry until just moistened. Batter should have some lumps.
5. Heat 1 tsp of oil in frying pan over medium heat. Drop batter in by heaping tablespoons. Flip when bubbles form on top and continue to cook until golden brown. Cook in small batches and try not to over-crowd the pan.
6. Serve with maple cinnamon butter.