Mix flour, baking powder, salt, and sugar in a large bowl.
In another bowl, whisk together the milk and vanilla.
Add the milk mixture to the flour mixture, and stir until the batter is combined.
Add the pumpkin; gently fold to combine.
Heat a large nonstick griddle or skillet over medium heat, and grease lightly with nonstick spray.
Pour 1/2 cup batter into circles.
Flip once bubbles appear on top and the bottom is golden brown. Cook until firm and golden brown on both sides. (Keep pancakes warm in a 200°F oven until eggs are done.)
In the meantime in a nonstick pan over medium heat brown the chicken sausage on both sides.
Lightly grease a nonstick pan over medium heat with nonstick spray. Crack the eggs in the pan. Cook the eggs until the whites are mostly firm about 2 - 3 minutes, and gently flip the eggs with a spatula and cook for 30 seconds more. Season with salt and pepper.
Serve the pancakes with butter and maple syrup if desired with chicken sausage, eggs and sliced apples.