2 of my favorite subjects…BREAKFAST and PUMPKIN come together in a warm, delicious combination that is satisfying enough to hold you over ’til lunch.
And yes, the pancakes in the above picture may look a little well done…yours might too if you were say, trying to fend off 4 hungry children (ages 5 and under) while you are making their breakfast. But they were delicious nonetheless (the pancakes, not the children). But make them to your desired doneness and they’ll be wonderful.
These make a great weekend breakfast and they would also be super delicious for a Thanksgiving Day breakfast.
1 cup FLOUR
1/4 cup SUGAR
1 1/4 Tablespoon BAKING POWDER
1 teaspoon BAKING SODA
1 teaspoon PUMPKIN PIE SPICE
1/2 teaspoon CINNAMON
1 cup BUTTERMILK
1/4 cup OIL
2/3 cup PUMPKIN PUREE
In a large bowl, combine all of the dry ingredients.
Add buttermilk, oil and egg. Whisk together until blended.
Add pumpkin, stir well.
Heat griddle or skillet on medium heat. Lightly spray or brush with oil. Scoop a small amount of batter onto the skillet (I like to use a 1/4 cup measuring cup).
Once you see bubbles beginning to form, gently flip the pancakes. Finish cooking until golden brown on both sides.
Serve immediately with butter and syrup.
Recipe source: Tasty Kitchen