Pumpkin Pancakes


Ok, I’ll admit it, one of my very favorite parts about Fall is cooking with pumpkin.  I love pumpkin everything and love trying new pumpkin foods.  I will try adding pumpkin to just about everything.  Not only does it taste amazing but it gives the foods a beautiful orange color….perfect for the Fall season.  These pancakes are easy and are always a huge hit.  The mild pumpkin flavor is delightful.  They remind me of pumpkin pie and really, I ask you, who doesn’t want pumpkin pie for breakfast?  I typically serve these pancakes with butter and pure maple syrup.  I also serve them with apple butter or fresh whipped cream sprinkled with cinnamon for something different.

But…..my absolute favorite topping for these pancakes and so many other things is cinnamon honey butter.  What?!  Yep, it’s as delicious as it sounds.  And it’s incredibly easy, here’s the method:

Mix 3/4 cup room temperature butter and 1/4 cup honey until smooth and creamy.  Mix in 1/2 teaspoon cinnamon and 1/2 teaspoon of course sea salt or Kosher salt.  it’s that easy and it’s amazing on biscuits, bagels and toast.

Pumpkin Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch
Serves: 12, 4 inch pancakes
  •  1 ½ Cups Milk
  •  1 Cup Canned or Cooked Pumpkin
  •  1 Extra-Large Egg
  •  2 TBSP Vegetable Oil
  •  2 TBSP Cider Vinegar
  •  2 Cups All-Purpose Flour
  •  3 TBSP Brown Sugar
  •  2 tsp Baking Powder
  •  1 tsp Baking Soda
  •  2 ½ tsp Pumpkin Pie Spice
  •  ½ tsp Salt
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In another bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. Then stir the flour mixture into the pumpkin mixture just enough to combine. Do not over-mix!
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  6. Brown on both sides and serve hot.


Festive Cornbread


This cornbread was born kind of by accident.  I am NOT a baker.  In fact, most of my cooking life I’ve steered clear of baking as it’s just too darn precise for me.  I’m a pinch of this, dash of that kind of cook.  I just throw ingredients into the pot and it all comes out right.  That’s absolutely not true with baking, measuring is essential.  So this bread was kind of the best of both worlds.  I have to bake the bread but my creative side came into play with the add-in ingredients.  I found a basic recipe for a healthy cornbread but it needed a little pizazz.  I initially thought about jalapeno as that seems to be a favorite cornbread ingredient.  I then wanted to balance that spice with something sweet as the bread has very little sugar; I went with dried cranberries which are both delicious and economical.  The jalapeno turned into green chile peppers and the result has been very well received.  In fact, this cornbread went in about 5 minutes at our annual Chili Cook-off event!  This non-baker was so proud.

Festive Cornbread
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch
Cuisine: Bread, Grains
Serves: 8
  • 1 cup unbleached flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup plain nonfat yogurt
  • ½ cup egg beaters (the equivalent of 2 large eggs)
  • 1 4 ounce can of green chile peppers with the liquid
  • ½ cup (or to taste) dried cranberries
  1. Preheat oven to 400 degrees F.
  2. Spray an 8x8 inch baking pan with nonstick cooking spray.
  3. In a large bowl, mix the flour, cornmeal, sugar, soda and salt.
  4. Stir in the yogurt and eggs. Do not over mix, stir just until well blended.
  5. Gently fold in the can of chilis with their liquid and the dried cranberries.
  6. Pour batter into prepared pan.
  7. Bake for 20-25 minutes until a toothpick inserted into the center of the bread comes out clean and the edges are lightly brown.




Pumpkin Nut Muffins

Okay, I’m still on the pumpkin kick.  It’s just such a wonderful flavor and good in so many things.  These pumpkin muffins are healthy but most of all delicious!


1/2 cup whole wheat flour

3/4 cups unbleached all purpose flour

3/4 cup raw sugar or organic coconut sugar (I use coconut sugar)

1 tsp baking soda

2 tsp pumpkin pie spice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp salt

1 15 ounce can of pumpkin puree (not pumpkin pie filling)

2 tbsp canola oil or vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

Non-stick cooking spray

1/2 cup chopped walnuts


Preheat oven to 350°. Line a nonstick muffin tin with paper liners and lightly spray liners with nonstick cooking spray or spray pan directly omitting the wrappers, that’s what I did.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

 Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.

 To make bread out of this, cook for 50-55 mins.

Let them cool at least 15 minutes before serving.


(Recipe adapted from skinnytaste.com)

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