Growing up my mom would make a coffee cake on the weekend regularly, so breakfast is pretty important to me. And since it’s fall, these guys are the perfect Saturday starter.
Why not have something amazingly pumpkin as your main course? You’ll be full after these for sure, and I know that you have a can of pumpkin in your fridge left over from making a couple batches of Pumpkin Spice Granola that you need to use up.
Maybe these could be made for breakfast pre-turkey. What do you think?
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 T brown sugar
- 2 t baking powder
- 1/4 t salt
- 3/4 t cinnamon
- 1/8 t ground nutmeg
- pinch of ground ginger
- pinch of ground cloves
- 1 cup milk
- 1/2 cup canned pumpkin
- 1 egg
- 2 T vegetable oil or melted butter + 1T+ for cooking
- Whisk together flours, sugar, baking powder, salt and spices in a medium sized bowl.
- In a separate bowl, whisk together milk, pumpkin egg and vegetable oil or melted butter.
- Pour wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. Don’t bother over mixing the batter. If you do the pancakes will be tough instead of fluffy and light.
- Let the batter sit 10 minutes while you heat the skillet. Over a low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of butter per pancake onto the skillet. When the pancakes start to bubble, carefully flip.
- Once browned and cooked through, place pancakes on a cookie sheet in a 200 degree oven to keep warm while the remaining pancakes are cooked.
- Serve with powdered sugar and real maple syrup!