Combine all the dry ingredients in a large bowl and mix well.
Combine all the wet ingredients in another large bowl and whisk well.
Pour the wet ingredients into the dry ingredients and whisk together, taking care not to over-mix.
Heat a large non-stick pan or griddle over medium-low heat and brush or spray with oil or butter. Scoop about ¼ cup of the pancake batter into the hot skillet. Cook for 2-3 minutes over medium or medium-low heat, or until the pancake puffs up, little bubbles form at the surface, and the bottom is golden brown. Flip, and cook for another minute, or until the pancake is cooked through.
Serve warm (see notes for an easy tip to keep pancakes warm). Toast the chopped walnuts in a dry skillet. Combine the toasted walnuts in a small bowl with maple syrup and a pinch of pumpkin spice powder. Pour the walnuts topping over pancakes to serve.
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Notes
To keep pancakes warm, preheat your oven (or a toaster oven) to 200 - 250F. Place the cooked pancakes on a baking sheet and keep in the oven until ready to serve.
Got leftover pancakes? Let them cool to room temperature and freeze or refrigerate. Reheat for 5 minutes in a 350F oven, or for 8-10 minutes if frozen (or until hot).
The nutrition facts estimated here do not include the walnut topping or syrup.