Pumpkin Pancakes with Cinnamon Toast Topping

In an effort to use up some pumpkin I had in the fridge I decided to make some pumpkin pancakes.  While it does not use up a tremendous amount of pumpkin, it is helpful when you have just a whee bit left over from a recipe.  Then again you can always freeze but sometimes always, I forget about it and wonder what the heck it is a year from now when I pull it out of the freezer. And if you have a dog, they will be more than happy to use up leftover pumpkin puree- it's good for their bellies too!

The children loved this.  Said it tasted like a donut.  And imagine that we did not use maple syrup.  We broke out of our groove.

Pumpkin Pancakes

1/2 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
2 tablespoons cinnamon sugar (or mix 2 teaspoons of cinnamon with 2 tablespoons of sugar)
1 1/2 cups milk (may need more or less depending on how soupy your pumpkin is- home made or canned)
1 cup flour
1 tablespoon baking powder
1 egg

Whisk we ingredients until fully incorporated. In a separate bowl or measuring cup mix together dry ingredients.  On a warm skillet, spread a little butter.  Pour pancake shapes onto griddle.  Heat until bubbles break on the surface - kind of a low heat.  Flip and heat just a little more.

Spread butter on pancake and sprinkle with more cinnamon sugar.  Voila- delicious, special breakfast is served.