It’s that time of year again when pumpkin spice anything sounds good to me. Usually it’s some sort of pumpkin cupcakes, pumpkin bar or even pumpkin ice cream…but with pancakes, I can bring my addiction into breakfast time :) These are a perfect fall breakfast and a great way to use up any half-cans of pumpkin leftover from your other baking endeavors. Sprinkling the tops with cinnamon sugar and adding just a drizzle of syrup is all these need in the way of topping. I bet they would also be great with some cinnamon whipped cream. They would definitely be a big hit at a small brunch, but just keep in mind that you don’t want to spend too much time standing over the stove cooking instead of entertaining guests.
Just wait to see later this week what I did with my left over cinnamon-sugar. Oh, it is goooood.