Tuesday, August 27, 2013

Pumpkinpalooza: Pumpkin Pancakes!

Pumpkin Pancakes

I would have to say that my next favorite thing other than the fall season is breakfast!! Breakfast is my favorite meal of the day, and for good reason;  it's just delicious! So with that, I have found and perfected a pumpkin pancake recipe that will have your house smelling amazing and make you smile this pumpkin season.  Pancakes just hold a special place in my heart, they remind me of being a kid and make me happy! You can make them any size and shape, or just leave them alone and add toppings!!  Whatever you desire or however you like them, I promise you’ll clean your plate with this recipe! It is a must try and will maybe even become a Halloween or Thanksgiving morning tradition!

Cook with love,



1 ½  cups all-purpose flour
1 ½ tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp melted butter


In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices.  Mix together the milk, pumpkin puree, egg and butter.  Add the wet ingredients to the dry ingredients and whisk together just until combine. (the batter may be lumpy and its ok)

  Heat a greased skillet or griddle over medium heat. (freezer friendly tip: let the griddle get hot on med heat for at least 5 min before adding your first ½ cup batter)  Once the skillet is hot, add a ½ cup scoop of batter to the pan.  Leave alone until bubbles begin to form on the top surface.  Carefully flip and cook the second side until golden brown! Continue this step until the batter is gone.  Serve with warm syrup and enjoy!!!

To Freeze: allow pancakes to cool, wrap individually with wax paper and then store in a freezer bag. Date and label

To Eat: Defrost completely, heat in the microwave on high 30 sec to 1 min for each pancake

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