This weekend, like a lot of the country, we slid into fall. I pulled out my sweater and the air was brisk and cool. I can’t say I’m sad, of course, considering my long love affair with Fall. I don’t mind the cooler days and brisk nights. We leave the windows open all night long and snuggle down under the duvet like a couple of bears ready to nap. My thoughts turn, as always, to thick soups and hearty stews and pumpkin.
I know, I know, every has a pumpkin something these days. Pumpkin cookies and cakes and coffees and pies and chilis and food of all kind. I don’t have to explain why pumpkin in the fall is natural and how our ancestors would have eaten pumpkin in the fall as that is when they ripen. Right now, in gardens, pumpkins are slowly turning from green to orange and it won’t be long before they’re all picked and being used or eaten by someone or something.
But, back to this recipe. I woke up on Sunday morning, buried under the cover and knew that it was a day for pumpkin pancakes. I’d turn on the oven to make bacon (not making bacon the oven? You should!) and the house would be filled with delicious smells and we’d have our breakfast with hot chocolate and coffee. I left Big Daddy sleeping still and went to the store for maple syrup and whipped up a double batch of pumpkin pancakes.
- 1.5 c of milk
- 1 c pumpkin puree (not pumpkin pie filling!)
- 1 egg
- 2 tbsp melted butter (plus more for greasing your skillet during cooking)
- 2 tbsp vinegar
- 2 c all purpose flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp all spice
- 1 tsp cinnamon
- Mix wet ingredients together with a mixer
- Add in dry ingredients. Mix into well incorporated.
- Heat a griddle over medium high heat and grease with butter.
- Once the griddle is hot, spoon batter onto griddle with a 1/4c measuring cup. Wait to flip pancakes until the are bubbly.
- Flip to allow them to finish cooking
- Serve with maple syrup and butter.
I doubled the recipe and we got enough for breakfast plus 8 to throw into the fridge or freezer for breakfast next week. They weren’t overly sweet, but had a delicious pumpkin flavor.
The Menu Plan
Sunday–Beef Burgundy over mashed potatoes. I know I usually don’t start my menu plans on Sunday, but this recipe is a favorite and it’s such a perfect Sunday dish. It cooks slow, but requires little tending. Put it on before the big game starts and enjoy it afterwards. We never have any leftovers.
Monday Out. The girls have started dance and we’re moving our usual Friday night dinner out to Monday to see if that works with the new schedule.
TuesdayCrock Pot Chicken and gravy over mashed potatoes with veggies
ThursdayCreamy chicken and rice
Friday Game Day for lots of families around the country. We’re no different! Crockpot Turkey Meatball Sammies with chips and veggies with dip