Joining Suzy at Kitchen Bouquet for another Flashback Friday! Suzy is on vacation from blogging for a bit until after the holidays but check out her blog and her flashback links!
I had found a really delicious recipe for Pumpkin Pancakes last year on the blog, DISHING UP! and I remember they were so good, I have to make these again! Perfect for a Sunday morning breakfast.
We haven't had big breakfasts in a while, not since most of our regular Sunday breakfasters graduated high school and went away to college. Son's friends. Big breakfasts have dwindled, except when they're all home for break! They're starting to arrive home in dribs and drabs for the holidays and I'm sure I'll be suckered into making a few Sunday breakfasts in the next few weeks! One time I got a note scotch taped to the alarm clock, said, me and the guys would greatly appreciate if you could make them all breakfast! Next morning six HUGE appetites were at the table waiting for breakfast! Still have that note!
These Pumpkin Pancakes were a hit. I topped them with Banana's sauteed in Maple Syrup!
Source: DISHING UP blog
2 cups flour
6 tablespoons brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon each ground ginger, nutmeg and cinnamon (I used more cinnamon)
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 cups buttermilk (shake well in the container, then measure)
1 cup canned pumpkin puree
3 large eggs, at room temperature
3 tablespoons melted butter, cooled
1 teaspoon vanilla extract
Mix dry ingredients together in a bowl. Mix wet ingredients together in another bowl. Add the wet to the dry and stir until mixed. Let stand about 10 minutes. Stir again, and using a 1/4 cup measure, drop into buttered pan over medium heat. Cook until edges dry out and bubbles start to form. Flip and cook until bottom is browned and pancakes are cooked through. Serve right away with butter and maple syrup, or keep in a warm oven if making a big batch.
Heat up some Maple Syrup, I like Grade B, and throw in some slice banana's, and a little bit of dark rum, add some pecans of you like. Saute it all together and serve with the Pumpkin Pancakes.