It’s just not fall with a pumpkin pancake/muffin/latte/cake/pie/soup/or any other food that will accept pumpkin on its ingredient list. Who could say no to pumpkin? It’s so warm and cozy. Some of you might be pumpkined out by now, but not me. No way. I’m going to ride this pumpkin train until well after Thanksgiving. Even Coco, my dog, loves pumpkin puree as a snack. She ends up with a little pumpkin goatee after she done, which is slighty hilarious and totally adorable.
These pancakes have been in heavy rotation the past few weekends. They’ve also made a few appearances at the dinner table. I think we can all agree that pancakes and wine are a great dinner choice. The recipe is a cinch to throw together. Pancakes, after all, should never be too complicated. They don’t require waking up early to prep and fuss over. As long as you have all the ingredients on hand, they are a lazy weekend morning superstar. I used a recipe from Emily at Daily Garnish as a model only I un-veganized it. Rebel! You can re-veganize the recipe if that’s your thing, in which case you should follow Emily’s recipe. Vegan or non-vegan, try them out. Perhaps this weekend, or Thanksgiving morning. I have a feeling you’re going to like them.
Pumpkin Pancakes (serves 2-3)
- 1 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 egg
- 1 1/4 cup buttermilk
- maple syrup, for serving
Combine all the dry ingredients in a bowl and mix
In another small bowl, whisk together the pumpkin puree, egg and buttermilk. Add the wet ingredients to the dry ingredients and mix well to combine
Heat a non-stick skillet or pan over medium heat. Add a little oil or butter to the skillet. Ladle batter onto the skillet and cook until bubbles appear on the surface and the bottom is nicely browned. Flip the cakes and cook for a few more minutes on the second side, until it is browned as well.
Serve with maple syrup
Side note: I always have left over pancakes. I lay them on a sheet pan and stick them in the freezer. Once they’re frozen I put them all in a plastic freezer bag. You can then pull out pancakes as you need them. I heat them in the oven at 350 for about 5 to 10 minutes. You can hardly tell they weren’t just freshly made!
recipe adapted from Daily Garnish