A the smell of a pumpkin spiced breakfast cooking with the windows open while sipping a hot maple latte and a beeswax candle flickers in the breeze may be peak October living in my opinion. A plate of these delightfully simple pancakes drenched in warm butter and maple syrup with a cold glass of milk is my kids’ current special breakfast of choice. During sports season, we move our “special breakfasts” to Friday and try to slow down our pace to enjoy the end of our week before the weekend business is upon us! If pumpkin isn’t your thing, you can sub the pumpkin puree out for one mashed banana and use double the cinnamon. Equally cozy, equally delicious!
Ingredients:
Makes 4 servings
4 tablespoons butter, melted
1 egg
¼ cup brown sugar or coconut sugar
1 teaspoon vanilla extract
¼ cup pumpkin puree
½ teaspoon cinnamon
½ teaspoon pumpkin spice
pinch of salt
2 cups flour
2 tablespoons baking powder
1-1 ½ cups of milk
Directions:
Heat a griddle or large skillet over medium heat. In a large bowl, whisk the butter, egg, sugar, vanilla, pumpkin, cinnamon, pumpkin spice, and salt together well. Add one cup of the milk and whisk again. Add the flour and baking powder and stir a few times until just mixed. You want the batter to be thick, but not too thick, think plopping off the spoon, not dripping. If it needs to be a bit thinner, add the other ½ cup of milk and stir. Let the batter sit for a few minutes while the pan finishes heating up. Rub a bit of butter or coconut oil over the hot pan or griddle and scoop about 2 tablespoons of batter on it. Fit as many as you can while still leaving room to flip the pancakes. Let them cook until bubbles form on the top and flip, cooking on the other side. Repeat until all the batter is done! If you don’t need all of the pancakes then, you can either refrigerate the batter for a day and cook them fresh or you can cook all the pancakes and reheat them in a toaster for a quick breakfast!
