Good Morning, Fall! Pumpkin Spice Pancakes


PumpkinSpicePancakesWell, it’s finally Fall and it actually feels like Fall here in Austin!  That NEVER happens – at least not until Decemberish.

In honor of this new Fall weather, we’re making Homemade Pumpkin Pancakes for brunch today!  The kids have been begging and (after making a big cup of coffee) I’m ready!!

What You’ll Need:

3/4 cup of flour

2 t. baking powder

4 t. sugar (this rounds out to 1 1/3 T, but using one measuring spoon makes easier cleaning!!)

/2 t. cinnamon

1/4 t. nutmeg

1/2 t. salt

2 eggs, beaten. (If you have little people that like to do this as much as mine, take a quick coffee break.)

1/2 c. milk

2 T. cooking oil

1/4 cup caramel macchiato or vanilla caramel liquid creamer (This is my secret ingredient…you’re welcome.)
** If you don’t drink coffee, don’t go out to buy this, just add 3/4 t. vanilla.  If you have it, it adds GREAT hints of caramelly goodness to the pancakes, though!

1/2 can (about 1 cup) pureed pumpkin

This Is How We Do It!!! (if you don’t get this reference and start singing in your head, PLEASE don’t tell me…then I will feel old…I’m not old enough to feel old.)

Mix dry ingredients together in a mixing bowl with a whisk to sift together.

Whisk eggs in smaller bowl, then add wet ingredients to the egg mixture.

Add pumpkin and wet ingredients to the dry ingredients.

Fold together with a spatula until everything is mixed well.  **Don’t over mix – too much beating together will make your pancakes flatter. Did you know that? Bobby Flay taught me that!

Butter (or spray if you prefer) your griddle or nonstick pan. For my pancakes, I pour about 1/4 cup for each pancake.  Cook, serve, enjoy!

PumpkinPancake FinalI usually just serve them with syrup, but a fall-icious pecan or walnut topping would be divine!!

Have fun and Pumpkin Spice-it-up, this Fall!!