Thursday, November 24, 2011

Pumpkin Pancakes

Recipe adapted from i am baker

1 cup flour

1/2 cup cornmeal (corn muffin mix works too)

1/4 cup sugar

2 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp all spice (or pumpkin spice)

1 beaten egg

1 cup milk

1/2 cup canned pumpkin

1 tsp vanilla

Combine all dry ingredients in a medium size bowl. Then combine egg, milk, canned pumpkin, and vanilla in a separate large bowl. Slowly add dry ingredients into wet, stirring to incorporate. Do not over stir, but stir just until mixed. There will be lumps in the batter and it will be thick and fluffy, not runny like many recipes. Cook on a griddle at 350 degrees. Flipping after 3 to 5 minutes. It depends on the size of your pancakes but I made about 7. Enjoy!


I made these yesterday morning. Waking up at 7:30 with the light seeping through the cracks in my blinds, plodding downstairs with unkempt hair and donning comfy pajamas, and making breakfast is my ideal morning. Just what I needed for a first morning home for break! Two hours later had a pumpkin spice chai latte. I am loving the fall flavors! (But, don’t over do it and get burnt out, it would be so sad to develop an aversion to pumpkin.)

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