BREAKFAST,  KID-FRIENDLY

PUMPKIN PANCAKES TOPPED WITH OVEN ROASTED PUMPKIN SEEDS

Pumpkin PancakesPumpkin Pancakes

Happy weekend my friends!

This blog post is all the way live this Saturday morning from my kitchen. The atmosphere is filled with the aroma of warm butter, nutty-roasted pumpkin seeds, with a serious kick-butt scent of pumpkin-cinnamon that’s so intoxicating, I just might be tipsy.

With that said, it’s time to get folks fed!

Today we’ve got a delicious, hot plate of moist, fluffy pumpkin pancakes that are blanketed in maple syrup, sprinkled with oven-roasted pumpkin seeds topped with a melting pat of butter.

Somebody pinch me, but before you do…

Confession.Pumpkin Pancakes

Up until about five years ago, I hated pumpkin. Like hated with a capital H=HATE!! This is weird because I’ve never had pumpkin before to hate it so badly.

So here we are in 2015, and I’m so in love with pumpkin and pumpkin pancakes right now I can eat them again, and again.

…I love the creamy, smooth texture pumpkin renders.

…I love how when coupled with cinnamon and nutmeg the spice blend submits and gives way for the pumpkin to shine through with its harvest flavor.

…I love how pumpkin pancakes make me feel like I’ve escaped to a bed and breakfast retreat where bright mornings are on the menu.

Pumpkin Pancakes

… I love you with oven-roasted pumpkin seeds toasted to perfection.

….I love how you fill me with every bite and take my eating experience to a whole new level.

…Pumpkin pancakes, I love you! 

Didn’t mean to turn this into an open love letter, but I had to get it off my plate.

Have a lovely weekend!
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How To Prepare Pumpkin Pancakes

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PUMPKIN PANCAKES TOPPED WITH PUMPKIN SEEDS
 
Author:
Serves: 9-10 pancakes
Ingredients
  • 1½ Cups + 2 Tablespoons of Almond Milk
  • ½ Cup of Pure Pumpkin (I used Libby's brand)
  • 2 Eggs
  • 2 Tablespoons of oil
  • 2 Cups flour
  • 3½ Tablespoons brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
Instructions
  1. Preheat griddle or skillet over medium heat
  2. Preheat oven to 400 F
  3. In a large bowl combine and stir together flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
  4. In a medium bowl whisk milk, pumpkin, eggs, and oil. Mix until combined. DO NOT OVER MIX.
  5. Stir in pumpkin mixture.
  6. Add 1 tablespoon of butter to griddle or skillet. Add ⅓ cupfuls of batter to griddle or skillet. Cook for 3-4minutes or until edges are brown and bubble free. Turn and cook until browned. Repeat process with remaining batter.
  7. Place pumpkin seeds in the oven (See notes for instructions)
  8. Serve hot, topped with butter, pumpkin seeds, and maple syrup.
Notes
Oven Roasted Pumpkin Seeds:

Lightly grease the pan with butter, sprinkle on seeds, and lightly dust with brown sugar.

Roast at 400 F for 5-10 minutes until golden brown.

 

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