Tag Archives: pancakes

Spiced Pumpkin Pancakes

It’s the weekend!

Which means it’s time for breakfast awesomeness. Cereal and toast on a Saturday morning may just be the saddest thing ever. Perhaps I am being melodramatic, but I take weekend breakfast (or more often, brunch) very seriously.

We are in the stretch between Thanksgiving and Christmas and these Spiced Pumpkin Pancakes fit in just about perfectly. The pumpkin flavor is subtle, but keeps the pancakes uber-moist. Add some pecans and maple syrup and you have something special. A perfect start to a day filled with tree decorating or shopping for the perfect gift.

Spiced Pumpkin Pancakes

makes 6 large pancakes

modified slightly from Bon Appetit

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3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup whole milk
1/2 cup pumpkin puree
2 large eggs, separated
2 tablespoons butter, melted
1/2 teaspoon vanilla
**********

Whisk both flours, sugar, baking powder, cinnamon, nutmeg, ginger, allspice and salt together in a large bowl. In a separate bowl, whisk milk, pumpkin puree, egg yolks, melted butter and vanilla. Add pumpkin mixture to the dry ingredients and whisk until smooth. Beat egg whites until stiff (but not dry); fold into pancake batter in two batches.

Heat a skillet over medium heat and melt a tablespoon of butter. Pour batter by 1/3 cupfuls into the skillet. Cook until bubbles form on the surface of the pancakes and the bottoms are brown. Flip and cook for a minute or two longer.

Serve with toasted pecans and maples syrup.

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Brown Sugar Blueberry Pancakes

What do you make for breakfast when Scott’s fridge looks like this?

It’s the ultimate game of “what-do-I-have-in-the-cupboards-so-I-don’t-have-to-go-to-the-store.”

 But I could whip up a batch of these.

Brown sugar blueberry pancakes.

Super easy.

Super delicious.

And doesn’t involve that many ingredients. That being said – I still had to substitute half and half for milk…

Brown sugar blueberry pancakes

makes 6 large pancakes

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1 egg
3/4 cup milk
3 tablespoons brown sugar
2 tablespoon butter, melted
3/4 cup + 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh blueberries
**********

Whisk together egg, milk (or half and half in my case), brown sugar and melted butter.

Set aside. In a larger bowl, mix together flour, baking powder and salt.

Add egg and milk mixture to flour mixture.

And whisk together, until just mixed.

Fold in blueberries.

Cook in a frying pan, over medium-low heat, flipping after 3-4 minutes (or bubbles start to form). Cook for an addition 1-2 minutes.

Top with maple syrup.

Weekend breakfast may be one of my absolute favorite things in life.