It's appropriate that I'm posting pumpkin pancakes on Quinn's birthday, because he's a big breakfast lover. If I had truly wanted to honor Quinn, I should've posted pumpkin waffles, since they're his true love, but we'll have to settle for pancakes today!
The pumpkin madness continues, this time in the form of breakfast. In case you've already made the pumpkin baked oatmeal and are needing more pumpkin first thing in the morning, these pancakes are for you! I made these at my last girl's dinner with friends Paige and Ashley, though this time it was girl's brunch. We had a fall-themed meal going, with pumpkin spiced lattes, roasted apples, and these pumpkin pancakes.
I love pumpkin pancakes, but normally I just whip some up with the Trader Joe's mix. This time, I went for the homemade stuff which was nearly as easy to put together. My only complaint is that these pancakes are thick, massive, really. I thinned out the batter with water quite a bit because I prefer thinner pancakes, but they still puffed up. If you're a fan of thick pancakes, you'll love these! Despite their monstrous width, I still enjoyed them...I just wasn't able to put down five or six like usual ;)
One Year Ago: Pumpkin Bran Date Bread
Pumpkin Pancakes
from Buns in my Oven
*serves 6
Ingredients:
-2 cups whole wheat flour
-3 tbsp brown sugar
-2 tsp baking powder
-1 tsp baking soda
-2 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp ground ginger
-1/4 tsp cloves
-1/2 tsp salt
-1 1/2 cups buttermilk
-1 cup pumpkin puree
-1 egg
-2 tbsp canola oil
Directions:
1. In a large bowl, mix together dry ingredients. In a separate bowl, stir together wet ingredients (buttermilk through oil).
2. Slowly incorporate wet ingredients into dry ingredients, mixing to combine.
3. On a lightly greased griddle or pan, cook pancakes over medium heat until both sides are browned.
4. Serve immediately with butter & syrup!
