Fall for Breakfast

Just in time for your Saturday or Sunday brunch and the beginning of October, I am bringing you a special fall treat. Pumpkin Pancakes.  Say it with me – “Mmmmm mmmmm delicious.”  There are a couple of things I like about this recipe besides it being a seasonal twist on a classic.  First, because the original recipe came from a “Cooking for Baby”  cookbook it has minimal added sugar.  Therefore when you go ahead and add syrup you are only at a small sugar overload instead of a ridiculous one.  The second thing I love about this is that they freeze for up to a month.  Surprise, surprise something else I can stick in my freezer.

Pumpkin Pancakes
1 cup milk
1/2 – 3/4 cup puree pumpkin (the can works fine)
1 egg
2 Tablespoons vegetable oil
1 Tablespoon vinegar
1 cup whole wheat flour (if you are feeling extra healthy)
if you don’t have whole wheat, white flour is fine
2 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon cinnamon
1/4 teaspoon allspice
1/4 heaping teaspoon nutmeg

** For freezing, I doubled the recipe and then put the cooled pancakes in pairs in ziploc freezer bags**

** Additional topping ingredients to consider – blackberries, walnuts or pecans, raspberries, powdered sugar **

1. Whisk together your milk, pumpkin, egg, oil and vinegar until well blended.  (I added a little extra pumpkin because I couldn’t resist.)

2. In a different bowl, combine your dry ingredients. (flour, brown sugar, salt, spices).

3. Combine your liquid and dry mixtures until just combined.  Then let the mixture sit for a few minutes and thicken some.

4. Spray your griddle or cooking surface with a cooking spray or however you like to keep them from sticking.  Pour your pancakes to size (recommended 1/4 to 1/3 cup spoonfuls) and cook over medium to medium high heat until golden on each side and cooked throughout.

5. Top your pancakes as you please, serve warm or cool to freeze for later.

Happy Fall!