Eat: Pumpkin Pancakes

Sitting on my patio, in my tiny "Urban Garden Nest," I feel the heat of the sun. A chilly breeze catches me off guard and fills me with hope. Fall has come to Texas. 

Fall (or Autumn, if you're classy like that), brings to mind food, family and friends. It conjures up memories of holidays I've celebrated, warm stews, and (of course) PUMPKIN!!

In order to kick off the first weekend in October, I'd like to share my FAVORITE pumpkin pancake recipe. These are guaranteed to please. Whip up a batch and bring in the new season with these sweet eats.

Jennah's Pumpkin Pancakes

For this eat, you will need:

  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • 2 large eggs
  • 1 cup shaken buttermilk (buttermilk = 1 cup milk + 1 T lemon juice)
  • 3 tablespoons melted butter (I use coconut oil)
  • 3 tablespoons brown sugar
  • 1/2 cup fresh pumpkin puree (if you don't want to puree your own pumpkin, you can use organic canned pumpkin)

Let’s Get Started!

I prefer to use a blender when making pancakes. This makes for a quick cleanup while also allowing me to pour the batter easily.

1.    Using medium heat, place a large skillet/pan on your stove top

2.    Use a small amount of coconut oil to grease your pan

3.    Dump all ingredients (except baking powder & baking soda) into blender

4.    Blend until batter is consistent

5.    Once your pan is ready, add the baking soda and baking powder to your batter

6.    Blend until batter is consistent

7.    Slowly pour batter onto your greased pan (I like to use about 3 Tablespoons of batter for each pancake)

8.    Once the batter begins to bubble, flip your pancake over

9.    Let the pancake finish cooking (brown on both sides, but not burnt)

10. Repeat until your batter is gone

11. Drizzle pancakes with your favorite toppings (I prefer butter and honey)

12. ENJOY!!