I love pancakes. There's just something about their fluffy deliciousness. And I haven't met a pancake that I didn't enjoy, even if it's just a little. I've made multi-grain, blueberry, plain, even ones made mostly of ricotta.
Ohio is in the middle of a cool snap right now. It's not cold enough to bust out the dutch oven and braise short ribs, but cold enough that I start craving fall foods. And my favorite fall food is pumpkin. I love pumpkin so much I have pumpkin scented candles, I stir pumpkin puree into my oatmeal, and I even make a really awesome pumpkin risotto. So why not combine my two loves and make Pumpkin Pancakes?
These pancakes were awesome. A little more dense than your average pancake, but really wonderful anyhow. Because they were more dense they really stick to your ribs. Perfect for brunch on a crisp afternoon like today. I topped the pancakes with toasted pecans and warm syrup.
Bottom line: I suggest you make these pancakes ASAP. But do the pancakes—and yourself—a favor and don't drown them in sugar free pancake syrup. Respect them enough to use only the real deal.