I am a compulsive list maker. Long lists of books to read and movies to watch before I die live on my computer. I keep lists of blog ideas, recipes to try, things to do at home and at work. I also love looking at other people’s best of lists, or must read lists. I’m a sucker for those “how many of these movies have you seen” things on Facebook. There is no way I’m letting this year slip by without a top 10 list.
When I was a kid, I always looked forward to Christmas breakfast much more than Christmas dinner. Breakfast was always awesome at my house, but Christmas morning was extra special. There’d be scrambled eggs, bacon, sausage, maybe pancakes, or waffle, and sometimes even cinnamon rolls. I loved it.
When I started getting in to cooking, I volunteered to help with breakfast duties on Christmas morning, and these pumpkin pancakes were one of the first things I added to our tradition. They’re a seasonal twist on a breakfast staple. They’re simple to whip up and make fat fluffy pancakes, so a normal person would eat just one or two. Every penny counts this time of year.
Pumpkin pancakes are also versatile in the topping department, so it’s easy to make sure everyone is outrageously happy. I like mine with plenty of butter and honey, but they’re also great with cream cheese, pecan syrup, or even apple butter.
This recipe makes about 8 fat pancakes, but could easily be doubled if you need to feed a crowd.
Make Christmas morning extra special. Put whipped cream on your hot chocolate, have bacon AND sausage, and make pumpkin pancakes. On Christmas morning, everyone should get to feel like a kid again.
Fat fluffy pumpkin pancakes are the second best reason to wake up early on Christmas morning.
Preheat a griddle or large frying pan to medium heat.
Quickly whisk together all ingredients in a large mixing bowl. Combine everything completely, but don't overmix or your pancakes will be tough.
Scoop a half cup of the pancake batter into your preheated pan, and allow it to spread out evenly. Cook for about two to three minutes, and then flip your pancake and cook for an additional two minutes. Pancakes will be lightly browned on each side.
Serve them as they come off the griddle or stack them on a plate and cover with a tea towel to keep warm.
Top with your favorite sweet additions and relive your childhood.
Friday we talked about the massiveness that is the full English breakfast. I feel it’s only fair that I should be able to share my perfect breakfast which I will gladly eat any time of the day, buttermilk pancakes.
My dad is a legendary pancake master. No matter how many recipes I try, I’ll never be able to compare to the intuitive genius of his pancake making skills. He just throws something different in every time, but they always come out delicious. Of course, I think any breakfast you don’t have to make yourself usually tastes pretty great.
There’s just something about a stack of beautiful fluffy pancakes that makes my heart sing. Maybe it’s the association with the lazy days from my childhood. Maybe it’s the fact that they’re carbs covered in sugar. Either way, I’m on board.
This recipe comes from the incomparable Alton Brown, so you know it’s solid. No doubt, he studied these pancakes mad scientist style. And let me tell you, this recipe does not disappoint. The only thing I had to buy was buttermilk; all the other ingredients were things I pretty much always have on hand. Perhaps it’s a touch more effort than pancake mix, but I knew exactly what was in my pancake batter, and it tasted super awesome.
Here’s a little money saving tip. Don’t waste expensive buttermilk by letting it expire in your fridge. Pour any remaining buttermilk into clean ice cube trays. Freeze it and then store the cubes in a zip top bag until you need them. I’ve tried this, and it works. The buttermilk looks a little odd as it’s melting, but it’s nothing a good stir won’t remedy.
Whether you prefer to wake up to a big pile of meat and beans, or a fluffy, happy stack of pancakes, get in your kitchen and make yourself and some people who make you laugh some breakfast. It’ll be awesome! Trust me.
A lovely stack of fluffy pancakes brightens any time of day.
4 tablespoons (half a stick) butter, melted and slightly cooled
Preheat your griddle to 350 (if you're lucky enough to have one, I don't.) or place of a non-stick frying pan over medium heat. You definitely want to have your pan preheated before you pour out that first notorious pancake.
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix the dry ingredients well with a whisk.
In a small bowl, combine eggs, buttermilk, and melted butter. Whisk to combine. Now step away from the whisk.
Pour your wet ingredients onto the dry ingredients and quickly and gently mix them together with a rubber spatula. You should use a fold/stir hybrid method. Don't worry about getting out every little lump. Try not to stir for more than 20 seconds. This is the key to fluffy pancakes.
Now walk away for five minutes to let the batter rest.
Put a little butter on a paper towel and give your pan a swipe. I use a half cup measure to drop my pancake batter into the pan, but I like my pancakes on the larger side of medium.
Cook about two minutes a side, turning when you see the bubbles start to subside and the edges start to change color.
Keep pancakes warm by covering your stack with a clean dish towel.
Serve yourself a big fat stack, three is about perfect, with plenty of butter and more syrup than is probably reasonable. Expect smiles.