Pumpkin-Spice Pancakes

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Pumpkin-Spice Pancakes
cooking spray
1-1/4 cups maple-flavored syrup
2 tsp ground cinnamon, divided
1-1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
dash ground cloves
1 cup reduced fat milk
1/2 cup solid-pack pumpkin
3 tbs firmly packed light brown sugar
2 tbs butter, melted
1 egg
whipped topping
Spray large nonstick skillet or griddle with cooking spray.

Preheat over medium heat. Stir together syrup and 1/2 tsp cinnamon in small saucepan. Heat over very low heat until warmed.
Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 tsp cinnamon, nutmeg, ginger and cloves in medium bowl.

Set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.
Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 min per side.

Repeat with remaining batter. Serve immediately with cinnamon syrup and whipped topping.

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