Throughout The Home: Pumpkin Pancake Recipe

The crisp Fall weather calls for appetizing meals that feel like home while filling you with warmth. What better way to do that than with a meal that you can never go wrong with, pancakes? As a new mom, I am always looking for fun, creative ways to expand my sons eating palette with enjoyable foods. I know what you’re thinking, pumpkin flavored pancakes can’t be good; I said the same when testing the recipe and was quickly proven wrong. This recipe is packed with pumpkin, cinnamon, and vanilla. I am a cinnamon kind of gal, so I am a little heavy-handed on the cinnamon, but this is a personal preference, so feel free to follow the recipe and not me.

Needed Ingredients:

2 eggs

1 1/4 cups buttermilk

4 tablespoons butter, melted

3 tablespoons canned pumpkin

1/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Cooking Preparation of the Recipe:

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

3. Combine the remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with a mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. Should form 5-inch circles.

4. Flip the pancakes when the batter stops bubbling, and the edges begin to harden. The recipe recommends they be dark brown, but I am a fan of them being on the lighter side. This will take from 1 to 2 minutes.

5. Flip the pancakes and cook the other side for the same amount of time until they’re brown.

6. Add your syrup and garnish with some fresh shaved milk chocolate and you’ve got yourself the perfect, Fall-favorite breakfast!