As soon as the leaves start to turn, everyone gets crazy about pumpkin flavored foods and beverages with the pumpkin spice latte reigning over all other basic choices.
I’ll admit I have indulged in a nice warm pumpkin spice latte a handful of times (yes, wearing Ugg boots, leggings and a North Face jacket — basic). However, never for breakfast. It’s just not my thing.
Pancakes are my thing. I’m usually not up early enough to whip up a whole batch of pancakes through the week, but on the weekends my daughter and I make some pretty extraordinary spreads. I mean they’re probably pretty basic, too, but I consider anything I make from scratch — that turns out edible — a miracle.
Looking for something a little more seasonal outside of lattes, I stumbled onto a University of Missouri Extension recipe for pumpkin pancakes.
If you’re a pumpkin lover and you want to savor the season, pumpkin cakes are for you!
Pumpkin Pancakes (4 servings)
- ½ cup regular, uncooked oats
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon vegetable oil
- ½ cup pureed pumpkin
- ⅓ cup low-fat or skim milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ cup whole wheat flour
- ⅓ cup all-purpose flour
- 2 tablespoons wheat germ
- 1 tablespoon sugar
First, combine your oats and buttermilk, letting the mixture stand for 15 minutes to soften. Then mix your eggs, oil, pumpkin and milk in a separate bowl and blend it all together. Next combine your dry ingredients and the egg mixture. Finally, add the oats and buttermilk and blend the entire concoction until the batter is smooth. Add extra milk if your batter came out too thick.
All that’s left is baking your pancakes in a lightly greased griddle on medium heat. Enjoy!
Source: University of Missouri Extension
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