Fluffy Pumpkin Pancakes, Oh My!

Remember when there was a shortage of canned pumpkin? It was a few years ago and the worst experience ever. Well, not ever.  But close to it.  Luckily this year, pumpkin is fully stocked at the grocery store and I happened to have a can on hand to whip up some delicious pumpkin pancakes. Paired perfectly with Santa’s White Christmas Coffee by Barnie’s Coffee and Tea Company – Another commodity I thought was lost forever until I stumbled upon it while shopping at Wal-Mart. It’s delicious and I will bravely scour the aisles to score a bag.

The pancakes were easy to make and worth every second I spent following the recipe I found on marthastewart.com. 

So, without further ado….Here is the recipe, complete with tips and commentary.


Pumpkin Pancakes

whisk 1 1/4 cups all-purpose flour – I used 1 cup white flour and 1/4 cup  whole wheat flour
2 tablespoons sugar – No sugar, no problem! I added 2 tablespoons of agave nectar
2 teaspoons baking powder
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
add a pinch of ground cloves

in a separate bowl, stir together 1 cup milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg – make sure not to drop the egg….not a fun experience cleaning it off the tile floor

fold mixture into dry ingredients – for fluffy pancakes, avoid over stirring

feeling crazy? add 1/2 cup chocolate chips and 1/2 cup chopped walnuts to the mix

melt some butter in a skillet over medium heat
pour in 1/4 cup batter for each pancake
cook pancakes about 3 minutes per side
serve with butter and syrup
makes 8 to 10 pancakes

Enjoy! xoxo

Simple and Delicious Pumpkin Pancakes

Florida has two season – Summer and Fall.  Unlike other parts of the country, where seasons change by a drop in temperature and leaves changing colors, in Florida, we know it’s Fall when Dunkin Donuts introduces their pumpkin line-up. Pumpkin donuts, pumpkin lattes, and this year pumpkin cream cheese.  It’s always exciting and to celebrate the season, I decided to jump on the pumpkin band wagon and make some pumpkin pancakes.

I found this recipe on Epicurious.com and even though I hate following recipes, I pushed through and managed to make a delicious breakfast.

Simple and Delicious Pumpkin Pancakes
Recipe adapted from Epicurious.com

What you need:

1 1/4 cups unbleached all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
a dash of cinnamon
3/4 teaspoon salt
1 1/3 cups whole milk or skim milk
3/4 cup canned pure pumpkin
4 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (optional)

What you need to do:

Whisk first 5 ingredients in large bowl to blend.
Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well.
Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).
Using electric mixer, beat egg whites in another medium bowl until stiff but not dry.
Fold whites into batter in 2 additions.
Brush large non-stick skillet with oil; heat over medium heat.
Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.
Repeat with remaining batter, brushing skillet with oil between batches.
Serve with syrup.

Chocolate Chip Peanut Butter Oatmeal Pretzel Cookies…Oh My!

I hate sweets, so I am not sure what possessed me to make cookies at 10pm on Saturday night.  But I did and I am not sorry.  I thought about making chocolate chip cookies and then oatmeal cookies and then peanut butter cookies-and due to my inability to make decisions I decided to make all three into one cookie….and add pretzels….because at 10pm you can do that.

I used a recipe fI found rom Brown Eyed Baker and was inspired to add in the pretzels thanks to a recipe I made around the holidays from Keep it Sweet Blog.

My creation was pure bliss…

Here is the recipe I used below.  It was super easy and if you’re not sure about pretzels add them in at the end.  I made a few with and a few without.  The pretzels were definitely a huge hit and I will be making these again!

Peanut Butter Oatmeal Chocolate Chip Pretzel Cookies 
Inspired by Brown Eyed Baker and Keep It Sweet Blog

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semi-sweet chocolate chips (I used dark chocolate chips)
1 cup pretzel pieces

1. Pre-heat oven to 350 degrees.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 2-3 minutes. Add in the egg and beat to combine. On low-speed, gradually add in the flour until blended. Stir in the oats, chocolate chips and pretzel pieces.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet.