Fluffy little pillows of pumpkiny goodness that are guaranteed to make you smile. and have the family coming back for more!
I know I have mentioned, on several occasions, that I am not a "breakfasty" kind of girl. I think about breakfast, but if I am the one cooking it don't look for it before oohhhh let's say noon-ish? My darling Kevin usually swoops in and saves the day on the weekends, but through the week? Well, let's just say that "breakfast" doesn't happen until I have been working for a few hours and my stomach starts yelling at me that it is going to eat it's way out if I don't put something in there. Evidently you can not live on coffee alone.....I did not get this memo!So that is when my lack of AM noshing enthusiasm comes into play. What do I have more often than not? I kick into auto-pilot and make a cheese omelet with salsa....yawn!! Ya, I know, food blogger here, tonsssssssss of food ideas run through my head all day long. I even dream about food. But tell me to cook before noon and my brains empties.....nothin' but crickets chirping, untilllll the holidays hit. Then visions of make-ahead casseroles like my , , Make Ahead Sausage Breakfast Casserole, dance in my head. I crave pancakes, and french toast, and donuts. I also crave holiday flavors like gingerbread, eggnog, peppermint, and pumpkin? So it was not very hard to decide to put the cravings together. Two fab things in one place....my face! Yes!!
I have been seeing so many pancake ideas all over the interwebs. Gingerbread pancakes, Cinnamon Roll pancakes, even Apple Pie pancakes, but my darling pumpkin remained front and center in my thought process.
Kevin of course was happy that I wanted to take the reigns for breakfast, especially when he heard what I was making. Like I have said, he shares my love for all things pumpkin, so I think I could have said I was making anything as long as pumpkin was in the recipe title. He grabbed his coffee and headed to the living room to watch a little football while I played Dr Frankenstein in the kitchen.
A little bit of flour, a scoop of pumpkin, sugar, and a tad of Greek yogurt. Yes, yes, yes.....it's alive, aliiiiiiiiiiiiiiiiiiiive! Hahahaha Ummm, did I go to far on that? I just errrr get a bit excited when I cook sometimes. It is just my "thing", no meds necessary I swear!!
Anywho, when I plunked a big ol' fat stack of these bad boys smothered in melted butter and warmed syrup in front of Kevin his eyes got a sparkle like a little kid that just saw Santa! I got a "Wow" and "OMG" before he dove in for a huge forkful of these light and fluffy pillows of pumpkiny goodness. See that big stack of pancakes right there? Ya ummm, he ate the whole thing and went back for seconds! I think that means he liked them ladies and gents!
Now, if you are like me and cooking for 2, go ahead and make the full batch. After allowing them to cool completely, place them in a zipper top baggie separated with parchment paper and pop them in the freezer. Then when you get a hankerin' for another of these fab breakfast treats, zap in the ol' mocrowave, or even pop them in the toaster, and WALA brakfast is served! Perfect for little old boring weekday breakfast me!!
1 year ago - Greek Turkey Pasta Salad
2 years ago - Make Ahead Turkey Gravy
3 years ago - Green Beans with Caramelized Onions
Pumpkin Pie Pancakes
- 3 eggs
- 1/2 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 1 1/2 cups milk
- 1/2 cup plain non-fat Greek yogurt
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 heaping teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- Whisk the eggs, pumpkin, oil, brown sugar, granulated sugar, milk, and Greek yogurt together until smooth.
- Add the flour, baking powder, pumpkin pie spice, and salt. Stir until just combined.
- Preheat a skillet or griddle to medium high heat. Set oven to low heat.
- Pour 1/4 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove to a parchment paper lined baking sheet and keep warm in the oven until ready to serve.
- Top with butter and maple syrup.
Prep Time: 00 hrs. 10 mins.
Total time: 34 mins.
Tags: pumpkin, Greek yogurt, breakfast