Last year, a friend of mine and I began a unique Sunday tradition. We were both newcomers to Boston and, though we’re students at different universities, we worked hard to spend as much time together as we could.

In an effort to couple our quality time together with our desire to take full advantage of all the city has to offer, we would save what little money we had, indulge every two weeks or so on “Fancy Brunch” from one of Boston’s top restaurants. I can’t tell you how many egg dishes I ate, sides of bacon I ordered, or Belgian waffles I covered ever-so-generously with syrup. I cringe to think of how much my bank account suffered due to our midday Sunday spending sprees.

This year we’re older, wiser and probably poorer than before. We’ve decided to be a bit more practical. We now realize that spending over $10 on fried eggs is, most likely, not the best use of our money.

It is with this in mind that I was so excited to find a perfect Sunday morning, Fall-themed breakfast from A Boston Food Diary: Pumpkin Pancakes with Apple Cider Syrup. A stack of these next to a full mug of coffee?? Woot! Plus, this recipe looks even better than what we could get anywhere else!  So, we’ll save our discovered four-star eateries until Parents Weekend and fill our stomachs with this homemade breakfast instead.