Ah! Today is day 2 of my “mental health weekend” with my husband. After so much work, rushing around, and general stress the past few weeks, we made a pact to engage in NONE of that, this weekend. No work, no car repairs, no chores, no stress. Awesome!
Of course.. we kind of cheated. Free time means I’m freed up to play around in the kitchen.. which means I can experiment, make home cooked meals… etc. This wasn’t totally a bad thing – We’ve been on a bit of a pumpkin kick ever since the Pumpkin Nanaimo Bar creation a couple weeks ago, and could now finally act on it.
So, this morning I made pumpkin pancakes AND pumpkin muffins! The pancakes are SO tasty – full of flavor, very fluffy and moist. SO good! Read on for the recipe – muffins recipe coming tomorrow!
2 cups all-purpose flour
1/2 cup brown sugar
1 Tbsp baking powder
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 teaspoon salt
1 1/2 cups buttermilk*
1 cup pumpkin puree
2 tablespoons vegetable oil
In a bowl, combine flour, brown sugar, baking powder, and spices. Set aside.
In blender, process buttermilk, pumpkin, egg, and oil until smooth. Pour into dry ingredients. Lightly stir, just until combined.
Lightly oil your griddle or frying pan, preheat over medium or medium-low heat. Scoop 1/4 cup amounts of batter onto the griddle. Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter. Cook until bubbles start popping through top surface. Flip, cook until done.
Serve with maple syrup, whipped cream, and a sprinkling of nutmeg!
*If not buttermilk, use 1.5 cups milk, with 1 tbsp lemon juice mixed in.