Passionate for Pumpkin 2

We have made these yummy pumpkin pancakes for a couple of years now, but this year, I found a recipe for a syrup that just puts these little guys over the top!  Hope you get to make them and enjoy!  (Reminder:my modifications to the original recipe are in parentheses.  This recipe is a combination of several others that I put together.)

Pumpkin Pancakes

2 c. flour (fresh milled soft wheat, sometimes some oat flour too - just throw some oats in the blender til flour consistency.  I have used up to 1/2 oat flour before)
3 Tbsp. Brown Sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp. pumpkin pie spice
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp ginger (with all of these 3 spices, I err on the side of 'a little more!')
1/2 tsp. salt
1 1/2 c. milk (almond)
1+ c. pumpkin puree
1 egg
2 Tbsp. vegetable oil
2Tbsp. vinegar
(1/2 c. ground flax - optional)

Mix together the pumpkin, milk, egg, oil and vinegar.  Combine the flour, brown sugar, baking powder, soda, salt and spices.  Stir into the pumpkin mixture just to combine.  Adjust the thickness by adding additional milk if needed.  Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop onto the griddle.  Brown on both sides and serve hot with homemade

Cinnamon Brown Butter Syrup:

1/2 c. butter, cubed
1/4-1/2 c. maple syrup
1/2+ tsp. cinnamon
1/4-1/2 tsp. nutmeg
1/2 c. chopped pecans, toasted (optional)

In a small, heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring often (this will burn quickly if it goes too far!).  Add the maple syrup, cinnamon and nutmeg.  Remove from heat and stir in the pecans, if desired.

I am telling you - this is good stuff!  No picture this time, though - they went too fast!
I have a tender tummy, so I can't eat these for breakfast, but I made them for dinner the other night, and they were a huge hit.  One more reason to love pumpkins!