On a crisp Autumn morning when the wind is blowing and leaves are falling, what better to warm your inners than a comforting breakfast of hot and fluffy pancakes and sausage? For an autumnal twist to this standard breakfast fare, add in some flavorful spices evocative of the season and a bit of pumpkin puree.
Useful Tools
Lodge Cast Iron Griddle, Round, 10.5 Inch
Lodge Pro-Logic 12 Inch Square Cast Iron Griddle
Chef Craft Select Turner/Spatula, 12.75 inch, Stainless Steel
Halloween Pumpkin Cookie Cutter, 4″ Made in USA by Ann Clark Cookie Cutters
Cook Time
Prep time:
Cook time:
Ready in:
Yields: Makes about 8 pancakes
Ingredients
- 1 cup flour
- 2 packs Splenda
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/16 tsp ground cloves
- 1/16 tsp ground nutmeg
- 1 cup buttermilk
- 6 TBS pumpkin puree
- 1 egg
- 1 TBS butter, melted
Method
- In a mixing bowl, whisk the dry ingredients together. Add the pumpkin, buttermilk and egg and whisk until mixed, but still lumpy. Add the melted butter and then whisk until almost smooth, but don’t over mix.
- Let the batter rest for about 10 minutes while your skillet or griddle heats to medium. This resting period will make your pancakes puff and be light and fluffy.
- Pour about a 1/4 cup of batter onto a greased (or coated with cooking spray) griddle. Flip when bubbles begin to form and cook until desired doneness.
Hello there, Hey! How are you? Happy late Halloween! :D!
thanks !! very helpful post!