You can skip the cinnamon syrup if you wish, but it does add a nice something extra to the pancakes. Make the syrup first, so it has time to infuse. If you like a stronger pumpkin-pie-type flavor, increase the spices slightly.

Prep Time: 10 minutes
Cook Time: about 10 minutes
Yield: about eight 3-inch diameter pancakes

Scant 1 cup milk
1 Tbsp lemon juice

1 cup flour
2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

1 large egg, separated
1/3 cup pumpkin purée
2 Tbsp unsalted butter, melted
Vegetable oil to brush griddle

Preheat a griddle or large skillet over medium-high heat.

Combine scant cup of milk and lemon juice and let sit for 5 minutes to clabber. Combine dry ingredients in a medium bowl. Whisk egg white into milk mixture. Mix egg yolk with melted butter, then combine in a large bowl with the pumpkin purée. Pour in the egg white-milk mixture and combine thoroughly. Dump dry ingredients into the bowl and whisk until just combined.

Brush the preheated griddle or pan with vegetable oil. When a drop of water sizzles on the griddle, pour batter by 1/4 cupfuls onto the griddle. Do not crowd the pancakes. When the tops of the pancakes begin to bubble, about 2 to 3 minutes, flip the pancakes and cook for 1 to 2 more minutes. Re-oil the pan or skillet before cooking the next batch.

Cinnamon Syrup
3/4 cup maple syrup
1 cinnamon stick

Pour syrup into a 2-cup Pyrex measure, or other microwave-safe container. Drop in the cinnamon stick. Heat in the microwave until syrup boils, about 1 to 2 minutes. Remove and let the cinnamon flavor infuse the syrup, about 10 minutes. Remove cinnamon stick before serving.