We have been on a pumpkin kick lately. Doesn’t it seem the whole world is right now? Honestly, I have gotten a little behind on my blog because I catered another wedding last week, so these pumpkin pancakes were easy to whip up quickly this morning to share with you. They are yummilicious and not much harder than pulling out a mix.
If you have a can of pumpkin in your pantry, you probably have everything else too. Add some real maple syrup and a sprinkle of powdered sugar, and you have the perfect breakfast for a crisp fall morning. The pancakes fry up nice and thick and fluffy and have a lovely orange-ish brown color. 
This pumpkin pancake recipe comes from one of my favorite food blogs, Brown-eyed Baker, and I follow her recipe exactly as written except that I double it, so I am going to send you directly to her blog for the recipe and directions (click on the recipe title).
Pumpkin Pancakes from Brown-eyed Baker
The leaves are gorgeous!! Too bad they can’t stay that way all fall long!!
🙂 A very pretty view out the back patio door.