So, it’s no secret that I love breakfast. Especially pancakes. I don’t know what it is, but I just love those things. Mmmm. I’ve posted 8 recipes for breakfast foods in the 5 or so months I’ve been blogging, and that doesn’t even come close to the all the breakfast recipes I’ve tried in that time span. Only the best of the best are posted here, folks. š And also, it should come as no shock that I love pumpkin. Another 8 recipes. *ahem, are we sensing a trend here?* However, what should come as a complete and UTTER shock is that I have never had a pumpkin pancake in my life. NEVER!
Ohmygoodness.
What kind of breakfast/pumpkin lover am I?
Fortunately though, I don’t have to ponder that anymore, because I recently made that previous statement false. I made and consumed pumpkin pancakes. I thoroughly enjoyed them… with their little fried and crispy edges, soft middles, and spicy pumpkin aroma and flavor… and when you make them [because you will], you will enjoy them too! [And then you will crave them while writing term papers and then you can go defrost the leftovers from your freezer and eat them for lunch and be happy. Really, really happy. Or, at least as happy as you can be while doing schoolwork.]
On that note, I bring you the recipe… because that’s all you care about, right, not my sad term paper plight? š
Pumpkin Pancakes
from The Brunette Foodie; originally AllRecipes.com
Ingredients:
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups skim milk
- 1 cup pumpkin
- 1 egg, lightly beaten
- 2 teaspoons canola oil
- 2 teaspoons vinegar
- Mix-ins of your choice: pecans, chocolate chips, etc.
Directions:
Preheat a griddle pan over low to medium heat.
Meanwhile, in a large bowl, sift together the dry ingredients: flour, sugar, baking powder, baking soda, and pumpkin pie spice. In a smaller bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, and vinegar. [Side note: yes, vingear in batter seems odd. But you can’t taste it, I promise! More info here.] Fold wet ingredients into the dry until just combined and add mix-ins if desired.
Add oil to the griddle, then scoop out onto hot griddle and cook as usual. The batter will be thick, so allow each pancake to cook for about 2 minutes before flipping. They shouldn’t burn if you keep the heat down. Repeat until batter is gone, then serve with butter and syrup if desired. They were so good I ate them plain!
Question of the Day: What do/did you snack on while doing schoolwork? In college, I was all about nachos–shredded cheese melted on tortilla chips in the microwave, or those big Kroger cinnamon rolls… mmm…
The Pajama Chef 
I love pumpkin pancake. Your recipe sounds very delicious, too. I love the idea of adding chocolate chips and nuts mix š
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Oh goodness I LOVE pumpkin pancakes, and I have to admit that I’m shocked you haven’t tried them until now (given your love for pancakes and pumpkin). For the past month our Saturday morning breakfast has been Pumpkin-Pecan pancakes with apple-cinnamon topping…yum š Your pancakes look super tasty!
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I always had popcorn when I was studying (though the greasy fingers couldn’t really be combined with a computer keyboard). And I do pity you in your schoolwork frenzy! I don’t miss that AT ALL! =)
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I absolutely love pumpkin pancakes and these ones look fabulous! š
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Yummy.
š Mandy
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