Fall means pumpkin and pumpkin is in every coffee house in the country. Today I am going to rerun my favorite pumpkin pancakes. I love these and plan on making them loads this fall. Next week I will share my very own copy cat recipe of Dunkin Donuts pumpkin muffins. For now try these and enjoy. Let me know if you made them and how they worked out for you!!!
What made me pretty happy is this is the first time I have ever made up any part of a recipe by myself. They were pretty easy and very moist. (Isn’t that a funny word?)
The above photo is of the pancakes once they were done. The recipe made quite a few pancakes. I think you could add toasted pecans or walnuts to the recipe and it would taste great. I think I will try that the next time I make this. You can serve this with whipped cream, maple syrup, pancake syrup, or with pecan syrup! You can bet which one I did! It was pretty good!
So here is the finished product and no,I did not eat all of those! I learned quite a while ago that when it comes to food in my house no one eats at the same time. Once your kids get a car they are out of here. So I make what I want and then put the rest in the fridge. When my husband gets home tonight he has his pick of pasta and mussels or this.
1 Cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/8 tsp Nutmeg
1/8 tsp ground Cloves
1 tsp Cinnamon
3 Tbsp Sugar
1 lg Egg
1 1/2 Buttermilk
2 Tbsp melted Butter
1 Cup canned pumpkin1. Preheat griddle to 375 degrees
2. Mix eggs, buttermilk, melted butter, and pumpkin in medium bowl.
3. Whisk Flour, baking powder, baking soda, salt, nutmeg, ground cloves, cinnamon and sugar.
4. Slowly add egg mixture to flour mixture. Mix until lumpy. but no flour showing.
5. Use a small amount of butter to coat griddle and pour 1/4 cup of batter and cook. This seemed to take a while, but I forgot to time it. I’d say until you can see bubbles around the edges and it looks set.
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