Easy As Pie Pumpkin Pancakes (Guest Feature)
When it comes to breakfast, the practicality of the dish is just as important as the food itself. Can I make the dish in advance? Does it reheat well? Can I sub this if I don’t have that? Pumpkin pancakes are fluffy little bites that have all of the cinnamony scents and spices of pumpkin pie. They taste like Fall. But they have been on my do-not-bother list for a long time. As much as we love them, homemade pancakes during the morning rush are just not practical….until now!
With a few pancake logistics, these homemade breakfast treats are easy enough to enjoy on a regular weekday morning! Here’s how we do it.
- First, prepare the batter the night before. It takes about 10 minutes to gather and mix the ingredients into a bowl. Store the batter in a sealed container in the fridge, and it will be ready to go first thing in the morning.
- When it’s time to make the pancakes, line a cookie sheet with parchment paper, preheat the oven to 200 degrees, and warm a skillet on the stovetop at medium heat. Use a muffin scoop to drop batter onto the skillet for about 2 minutes per side.
- Transfer pancakes from the skillet to the cookie sheet, then place them in the warm oven, uncovered, until the whole batch is done. This way you can prepare them before anyone else wakes up, and they still taste like they are hot off the skillet.
- To store leftover pancakes, let them cool on the cookie sheet in a single layer, then transfer to the freezer uncovered for a couple of hours or until mostly frozen. Seal the frozen pancakes in a freezer bag. They will reheat in the toaster for 2-3 minutes, or in a 350 degree oven for about 10 minutes. They make for a quick and easy weekday breakfast or snack with absolutely zero prep or cleanup.
The first days of school are fast approaching, and for us, the transition from summer of leisure to strict morning routine is… an adjustment. A quick and practical breakfast is a must! Pumpkin Pancakes are an easy-as-pie way to keep breakfast special during the rush, without breaking a sweat. Wishing everyone a happy Fall!
Find Guest Contributor Leigh’s Other Pumpkin Recipe:
Mini Pumpkin Cupcakes
- 1 Cup flour
- 2 Tablespoons sugar
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ginger
- 1/4 Teaspoon nutmeg
- 1 Pinch ground clove
- 1 Cup milk, whole or 2%
- 2 Tablespoons creme fraiche* (refer to ingredient subs below)
- 1 Egg
- 1 Teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- Whisk flour, sugar, baking powder, spices, and salt in a bowl.
- In a separate bowl whisk together milk, creme fraiche, egg, vanilla, and pumpkin puree.
- Fold wet mixture into dry ingredients.
- Butter or spray a skillet with non-stick cooking spray, and turn to medium heat. Drop about 2 tablespoons of batter onto the skillet per pancake. I use a muffin scoop.
- Cook pancakes 2 minutes per side. When you see little bubbles forming, pancakes are ready to flip.
- Serve with favorite toppings, (they are good enough to eat plain.) Makes about 16 3-inch round pancakes
Leigh is a Middle School Teacher of French and a Mom to a busy four year old. She loves to entertain family and friends, and prepare daily dishes for her husband and daughter. Leigh’s meals are often influenced by her mom’s love of cooking. Leigh also creates recipes based on her experiences of living and working in the south of France. She often uses food to provide authentic experiences for her students as well. On Fridays, it’s not uncommon to see her students making crèpes and sampling French “fromage,” as part of their lesson. Always inspired by fresh, local, and seasonal ingredients, Leigh’s dishes are simple, tasty, and always made with her family in mind. Her daughter, now three, is an enthusiastic helper in the kitchen. A lover of mealtime with family and warm summer nights, Leigh is excited to share some of her favorite recipes. Follow Leigh on her Instagram account @arecipeforeveryseason