The hubs makes me breakfast every.single.morning. #SPOILED <– I know. This was at the top of my Grateful Journal. Which, by the way, have you started yet? I’m writing down 10 things I’m grateful for, everyday. Join me! Ok, back to brekky. He always makes me an omelette and I never know what will be in it. Obviously it depends on the randomness of our fridge. His absolute BEST creation? Brie, shredded chicken, caramelized onions, and diced apples. O-M-G. Who is this man? He’s always been the BBQ’er of the fam and LOVES to smoke meat. Like, in a smoker! In fact, he just got this gigantic takes-up-the-whole-yard-smoker from pooling all his birthday money. So obnoxious!
He’s also become the breakfast maker. I like to eat breakfast but my drowsy self isn’t awake enough or I hit snooze too many times to actually make myself a hearty breakfast. Thankfully, I always have a slice of omelette ready for me to grab outta the fridge every single day. He’s a gem I tell ya. When he knew I had an acupuncture treatment to give after work one night he offered to cook. Breakfast for dinner, that is! He was going to run to the store and grab some Bisquick but I put a stop to that.
I googled “Pumpkin Pancakes” and the highest ranked Allrecipes came to the rescue. Of course I had to scour the comments and make the changes everyone else recommended, so here’s my variation. We love our pancakes on the thinner side (as you can see) but if you want that adored pancake thick fluffy awesomeness, just follow the directions for that! Our side dish? Maple Roasted Bacon! So much easier than making a mess on the stovetop.
Even though Halloween’s well over, I’m still on the pumpkin train for a while! Are ya with me? I hope so! Thanks, Nathan for ALWAYS making me breakfast, day or night! Much love <3
- 1½ - 2 cups milk (start with 1½, then increase only if you like thinner pancakes like we do!)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 egg
- 2 Tablespoons vegetable oil
- 2 Tablespoons white vinegar
- 2 cups all-purpose flour
- 3 Tablespoons brown sugar
- ¼ cup powdered sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In a separate bowl, combine the flour, brown sugar, powdered sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with warm maple syrup.