Pumpkin Pancakes

Does anyone else feel like the world has gone completely insane lately? It feels like every morning we’ve woken up to news of another natural disaster or political debacle. We humans are having some very bad karma right now. We’ve got to get back to taking care of one another. Like fast.

If you’re thinking about what you can do to help these days, my suggestion is always the food bank. And while a food drive is always hugely helpful, a monetary donation goes even farther because food banks can usually purchase food for cheaper and make your money go farther to feed more people. Plus, they need to keep the lights on. 

There are so many worthy charities out there. Take a breath and give yourself five minutes on GuideStar before clicking donate. Give smart.

So what’s all this got to do with pumpkin pancakes? You’re right, absolutely nothing. The truth is, I rarely know what I’m going to set out to write about before I begin. I just have a recipe I’m ready to share and a blank page. I know most people just scroll to the recipe anyway, so I feel less and less compelled to make things go together.

Pumpkin pancakes remind me of when I used to make these for Christmas for my family, and we all need a little comfort right now. This recipe is extra awesome because it contains some cornmeal which add a bit of crunch and texture to the whole situation. And don’t be a heathen. Make sure you have plenty of maple syrup.

Times are hard all over the world. Dig deep and find the love, then share it with everyone you see. And eat pumpkin pancakes because you can, and that’s awesome.

Pumpkin Pancakes

Pumpkin Pancakes will make you happy no matter what’s happening in the world.

• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 sugar
• 2 tablespoons baking powder
• 1/2 teaspoon ground all spice
• 1/2 teaspoon ground cinnamon
• 1/2 cup canned pumpkin puree
• 1 cup buttermilk
• 1 egg
• 1 teaspoon vanilla

Instructions

1. In a large mixing bowl combine flour, cornmeal, sugar, baking powder, all spice, and cinnamon. Give it all a gentle mix to make sure everything’s coordinated.
2. In another container (I use my big measuring cup) whisk together pumpkin puree, buttermilk, egg, and vanilla until well combined.
3. Add the wet ingredients to the dry ingredients and gently stir and fold until just combined. Don’t overmix and don’t worry about a few little lumps.
4. Put your skillet or griddle over medium heat and add a bit of butter to avoid sticking. Spread it evenly around the pan with a paper towel and tongs.
5. Once your pan is sufficiently hot, add your pancake batter to the pan. I used my third cup measure. Cook them about two to three minutes per side. Serve warm with butter and syrup.

Nutrition

• Serving Size: 3

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