Pumpkin Pancakes

The fluffiest, tastiest and most perfect fall pancake! Seriously, these are heavenly. Not only is there pumpkin in the batter, but also molasses! It really takes them to another level. SO GOOD! These do take a little longer to make than the traditional pancake, but it is so worth it. Wake your family up with a sweet treat! Happy October 🙂

What you will need:

1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons light brown sugar
1 teaspoon baking powder
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 egg
3/4 cup milk
2 tablespoons vegetable oil

3/4 cup pumpkin 
1 tablespoon molasses
1 teaspoon vanilla extract

In a large bowl,  whisk together the flour, both sugars, baking powder, baking soda, cinnamon and pumpkin pie spice. In other bowl, whisk together the egg, milk, oil, pumpkin, molasses and vanilla. Pour the wet ingredients into the dry and stir until combined. The batter will be thick!

Heat your pan on medium heat and grease with butter or non-stick spray. Using a big spoon, pour batter onto pan. Tip: Since the batter is so thick, using the back of the spoon, I then spread the batter out evenly into a circle.

Flip the pancake over when the edges are dry and bubbles are just starting to pop on the top, about 2-3 minutes. The next side will not take as long, maybe about another 45 seconds to a minute. Serve hot with maple syrup. Enjoy!

I got 10 medium sized pancakes.

Buttermilk Pancakes

It has taken me quite some time to master the pancake. The batter has to be mixed just so, and the griddle pan has to be at the perfect temperature. But, I think I did it! I found the best recipe and will share it and my tips with you 🙂 So let’s go make our families happy and cook them a nice breakfast!

What you will need: 

Pan or griddle

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1-2 tablespoons granulated sugar (depending on desired sweetness)
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

Note: This recipe was perfect for my little family of 3 but can easily be doubled if needed.

In a large bowl, whisk together flour, baking powder, baking soda and sugar. Set aside. In a smaller bowl, whisk together egg, buttermilk and vanilla. Then, slowly add in melted butter, whisking constantly not to cook the egg. Pour into the dry ingredients and stir until just combined. Do not over mix! There will be some lumps.

Next, heat your pan on medium heat. Grease with butter or a non-stick spray. Once it is heated, ladle the batter on. As much or as little as you want, depending on the size of pancakes you want. When the pancake is ready to be flipped, it will look like this:

Dry edges and bubbles in the center, about 1-2 minutes cook time. When you flip it, it should look like this:

Not perfect but it will do 🙂 The second side only takes about 30 seconds to be done. Serve hot with butter and syrup! Enjoy!