What's For Breakfast: Pumpkin Pancakes

Pumpkin Pancakes || A Less Processed Life

My weekday breakfasts typically consist of one of three choices: scrambled eggs, yogurt with granola, or oatmeal. These options have one thing in common: they're super-quick to make, which is ideal as these days I often hit the ground running with meetings first thing in the morning.

Pumpkin Pancakes || A Less Processed Life

However, when the weekend rolls around, I like to pull out all the stops for breakfast. (After first sleeping in, of course.) This past weekend's chilly mornings called for a hot batch of made-from-scratch pumpkin pancakes.

Pumpkin Pancakes || A Less Processed Life

I used my recipe for the best buttermilk pancakes as the base for these pumpkin pancakes. In addition to a healthy amount of pumpkin puree, these pancakes also get the pumpkin pie treatment with the addition of pumpkin pie spices. (If you don't have pumpkin pie spice on hand, you can sub in 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon allspice.) When topped with a pat of butter and a generous pour of maple syrup, you've got yourself a hearty and filling –and dare I say, pumpkin-licious – breakfast to start your day off right.

Pumpkin Pancakes (printer-friendly version)
makes 12 pancakes

2 1/2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons granulated sugar
2 teaspoon pumpkin pie spice
2 eggs, slightly beaten
2 cups low-fat buttermilk
1 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and pumpkin pie spice.
2. In a separate bowl, stir together the eggs, buttermilk, pumpkin puree, and vanilla. Stir in the melted butter.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.

Pumpkin Pancakes || A Less Processed Life

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