Pumpkin Spice Pancakes…*
… pumpkin pie stacked high

Pumpkin pie for breakfast? Count me in! These fall-inspired cakes warm your soul from the inside out and make you want to jump and shout. (Yes, that just happened—who knew I could rhyme?) With just a few household ingredients, a scoop of pumpkin, a hot griddle, maple syrup, and a sprinkle of cinnamon and sugar, you too can enjoy these light and fluffy breakfast cakes. As my boyfriend would say, it’s like eating a freshly baked pumpkin pie stacked high in pancake form.” I couldn’t agree more ;)
The Ingredients…*
(Recipe adapted from Annie’s Eats)
1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder

1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil or melted butter
The Instructions…*
(1) In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine
(2) Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup
(3) Add the wet ingredients to the dry ingredients and whisk together just until combine (batter will be lumpy)
4) Heat a greased skillet or griddle over medium heat; once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more
(5) Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed
Stack ‘em high…
Add a square of butter…
Sprinkle with cinnamon and sugar...
Drizzle with sweet maple syrup...
And finally, take a bite! Yummmm :)


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little shortcake...*