Currently: Listening to my husband watch football on the tele, and drinking hot apple cider. Mmm!
At this point in the year usually everyone in the US starts to have some sort of fall weather. It seems that fall will never happen in the south this year, as it was about 90 degrees outside today. Needless to say, I'm over it, and ready to bust out my sweaters and boots!
At this point in the year usually everyone in the US starts to have some sort of fall weather. It seems that fall will never happen in the south this year, as it was about 90 degrees outside today. Needless to say, I'm over it, and ready to bust out my sweaters and boots!
This past week, my husband, (I absolutely LOVE saying that now! Insert large smile here!) had one of his good friends in town to visit. We didn't get to do too much while he was visiting, but I did get the pleasure of making breakfast just about everyday.
I have been searching Pinterest for a few weeks to try and find a pumpkin pancake recipe. I found this one from Kitchen Treaty and decided to give it a try! I will say they turned out pretty scrumptious. The boys sure enjoyed them too! I will say however, make sure you use freshly bought baking powder, and cook them until they are golden brown on both sides to ensure they are done all the way through!
Without further ado... Here we go!
Your going to need:
2 cups of buttermilk. (If you don't have buttermilk on hand, add two tablespoons vinegar + enough whole milk or 2% milk to make buttermilk)
1 cup pumpkin puree
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 1/2 cups all purpose unbleached flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2 teaspoon salt
Butter & maple syrup for serving
First step is always to gather your ingredients. The only thing I did not have when making this recipe was buttermilk. To substitute, I mixed two tablespoons vinegar with enough milk to equal two cups together. Let it set for 10-15 minutes to turn into buttermilk.
While your milk and vinegar is becoming buttermilk, scramble the eggs in a large bowl, and I mean large. This recipe makes a good amount of batter!
Add in your pumpkin puree.
Add the vanilla and butter.
Then the milk after its finished doing its thing....
Now typically, you'd add all your dry ingredients into another bowl, but I didn't feel like dirtying two bowls, so I added each dry ingredient by itself and mixed. It's all going into the same bowl, so why not, right? Add your pumpkin pie spice, baking powder, baking soda, and salt. Stir until just combined.
Add the sugar...
Then your flour. Mix until just combined! Not any longer.
Now, let your batter relax for five minutes. After it has rested, add batter to your skillet with a little bit of oil, or butter. Whichever you prefer.
Lastly, add a dollop of butter, and some maple syrup, and enjoy! I also made myself a cup of pumpkin spice coffee to drink along with my pancakes. Too much pumpkin? Never.
These will not fail your taste buds one bit! Enjoy :)
-A
