You know you’re obsessed with pumpkin everything! From Pumpkin beer, ice cream, lattes, donuts, to various other pastries, Pumpkin is popping this time of year. Fall is here and we’re all drooling over PUMPKIN!
Brett & I have really gotten into baking & making dinner lately. Once we move out— which will hopefully be in the next month— we’ll need to cook on our own. Therefore, I kept mentioning pumpkin pancakes. We followed the recipe from Good Housekeeping magazine, which just so happens to be a previous magazine I interned for. Can you say fabulous? Duh!
Anywho, we changed it a bit since I cannot have milk. (Can you say buzzkill?) Follow this recipe below:
- 1 cup of flour
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of water
- 1/2 cup of pumpkin purée
- 3 tablespoon brown sugar
- 2 eggs
- 2 tablespoon vegetable oil
- In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
- In small bowl, whisk water, pumpkin purée, brown sugar, eggs, and vegetable oil; stir into flour mixture until almost smooth.
- Lightly grease 12-inch nonstick skillet or pan and heat on medium until hot. In batches, scoop batter by 1/4-cupfuls batter into skillet, and cook 2 to 3 minutes or until bubbly and edges are dry.
The end result will be delicious and yummy pancakes! Brett & I always work well as a team and make yummy dishes together when we get a chance! I recommend you make this breakfast dish with your significant other or your gal pals. They’ll love both you and the delectable breakfast! Until next time….