Tina's Perfect Pumpkin Spiced Pancakes

Good morning! It's time to wake up and smell the pancakes. Pancakes on a Tuesday morning? Sure, why not? Or you could wait until the weekend to make these. But you must, must make these pumpkin pancakes. They're perfect!

My friend Tina created this recipe the other day, and jotted it down for me. Thank you, Tina! You know how to make some good pancakes! (You all would love her. She has a good aura. She's the biggest foodie I know; she's like a walking food encyclopedia.)



The first step is making your own "buttermilk" by whisking together milk and fresh lemon juice. You set it aside to curdle and thicken up. I hate the word curdle, but that's what's happening there.

Here are the ingredients. You sift together flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. After whisking together the milk, melted butter, egg, pumpkin, and vanilla, you fold in the dry ingredients and toasted nuts. I used pecans because that's what I had, but Tina recommends walnuts.



Use fresh eggs if you got em'. These eggs are from Tina's chickens! I've never had a fresh egg before. I made an omelet with them, and they're delicious.


The batter sits for a few minutes to "puff" up a bit before cooking. It will look like this:



Then, you griddle the cakes in some butter. I added some chopped Hershey's kisses to Ericcakes cakes. You could do the same and use left over Halloween candy! Just think of the possibilities... Butterfinger Pumpkin Pancakes, Reeses Pumpkin Pancakes. Sigh.



Serve with real maple syrup...



Real butter, and real coffee. (And no, I didn't drink the coffee. Staying strong!)








Tina's Perfect Pumpkin Spiced Pancakes

1 cup milk
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1 large egg
3/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup finely chopped pecans or walnuts, toasted

In a large mixing bowl, whisk together milk and lemon juice until combined; allow to sit 10 minutes. Whisk in butter, egg, pumpkin and vanilla until well combined.

In a medium mixing bowl, sift together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk in pecans until combined. Fold dry ingredients into wet ingredients until just combined. Allow batter to sit 5 minutes.

Heat a greased skillet over medium heat. Add about 1/4 cup batter, per pancake, to skillet. Cook 1-2 minutes per side, or until golden brown and set. Serve with maple syrup and bacon!