Hey friends! This week is Pumkinpalooza! Hahahahaha 🙂 Actually, I have had so much fun making pumpkin goodies that I have more than a weeks worth of recipes. You may get tired of pumpkin treats… or you may get tired of me. I sure hope not. I like having you drop by to visit with me.
Here’s what’s on the the menu this week:
- Pumpkin Spice Pancakes
- Harvest Soup
- Pumpkin Cookies with Spice Glaze
- Pumpkin Muffins with Streusel Topping
- Pumpkin Baked Penne
- Pumpkin Bread
- Pumpkin Swirl Brownies
- Pumpkin Cheesecake
Gracious! That’s a whole lot of pumpkin. You know my house has been smelling like fall with all this pumpkin baking going on. The only down side has been the growing size of both the pile of dirty dishes in my kitchen sink and my waistline. Oh my… after each cookie, muffin, scone, etc I have had to hit the treadmill and do an extra mile. I’m tired!
Pumpkin Spice Pancakes
- 2 cups white wheat flour (you can use all-purpose)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling or mix)
- 1 egg
- 3 tablespoons butter, melted
- 1 1/2 cups buttermilk
Use a whisk to combine the dry ingredients in a mixing bowl. Set aside.
In a large bowl combine the pumpkin, egg, melted butter and buttermilk. Stir the dry ingredients into the pumpkin mixture. Do not overmix. Set aside to rest for 10 minutes. The batter will puff up and appear spongy.
To cook, heat a griddle or skillet over medium heat. Spray with non-stick cooking spray or coat with a little bit of butter.
Stir the pancake batter. Use a ladle to spoon out pancakes onto the preheated griddle. Use the back of the ladle to spread out a little as the batter is thick. Brown pancakes on both sides. This batter will not appear dry and you will not see little bubbles come to the top so you have to guess at when to flip them. I found that three minutes on the first side and then two minutes after flipping them was perfect for my stove top. (Every burner is different so you will have to play with your first batch to figure it out.)
Serve hot pancakes with syrup, pumpkin or apple butter, or butter and syrup, or butter and powdered sugar, or butter and syrup and powdered sugar or… (hahahahaha you get the idea – just serve them any way you want ‘em!)
I got 16 delicious pancakes out of this batter. Perfect for a cool fall morning. (Don’t forget the bacon.)