Do you feel that crisp bite of cold in the morning air? Autumn has officially made its debut in Ohio. We’ve been in our new home for over five months now, and I am already adoring our first Fall here as a family. There are beautiful shades of maroon and yellow leaves starting to sprinkle the view from our front porch and it has validated our decision to move back to the country even more. Our area even made National Geographic’s top 10 list of places to see Autumn Leaves (we’re number three!).
Another inevitable feature of this time of year is the pumpkin mania. Everywhere you turn there are people running around, all jacked-up with crazy excitement over this squash. I understand these feelings, and I am probably one of those people; but, while I do love this seasonal flavor, I try to keep the crazed love of all things pumpkin spice in check until the weather and calendar starts to reflect its arrival. Call me an old curmudgeon, but I was kind of disgusted with Starbucks’ decision to serve Pumpkin Spice Lattes before Labor Day. Midwest humidity and hot, nutmeg-laden drinks don’t mix, folks. Just my opinion. I’m sure Starbucks could serve PSL in June and tons of people would buy them. To each his own.
Anyways, moving on to these pancakes.
On the particular Sunday morning that I made this breakfast dish, our little rump roast was up and ready to party at 5am. I scooped up my little ball of meat and cuddled him in our living room while the morning sun peaked above the trees. It was a chilly morning and I got the urge to add an Autumn spin to our favorite Sunday Morning Pancakes. All it took was cloves, nutmeg, cinnamon, and pumpkin puree and it was a little Fall explosion in our kitchen. Robert isn’t crazy about pumpkin spice, but he gave these pancakes a thumbs up. And, wouldn’t you know it- our little two-toothed baby boy also enjoyed these for a special breakfast treat.
Pumpkin Spice Pancakes
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/2 cups buttermilk
- 1/4 cup cooking oil
- 2 Tbsp canned pumpkin puree
- 1/4 cup granulated sugar
- 1 heaping tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp pumpkin spice
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a large bowl, mix together the dry ingredients. In a separate small bowl, mix together the egg, buttermilk, pumpkin puree, and oil. Add the egg mixture to the dry ingredients and whisk together until smooth. Allow the batter to sit for about 5 minutes.
3. Pour the batter by a 1/4 cup measuring cup into the hot pain, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be light brown.
5. Cook on the other side for the same amount of time, until light brown. Do not press down on the pancakes with a spatula- this makes them dense as opposed to light and fluffy.
Recipe from: Adapted from A Treasury of Top Secret Recipes by Todd Wilbur