Happy Fall Everyone! This is my favorite time of the year, if I didn't live in Arizona, it would be beautiful outside now, but I do, and it isn't. :)
I had some leftover pumpkin puree that I wanted to use up so I decided to experiment and alter my buttermilk pancake recipe into pumpkin pancakes. I thought they turned out really good and my family loved them. There are all sorts of fun ways to serve these, I wanted to do a cinnamon cream on top, but my cream got pushed to the back of the refrigerator and froze! So I toasted some walnuts (pecans would be good too) and stirred in some pure Maple syrup (I like grade B). If I were my mom, I would have made these into little pumpkin shaped pancakes (I have one of the cutest moms ever!). Anyway, I'm sure you can think of a topping that you will love too.
1 1/4 c. all purpose flour
4 Tbs. sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp Pumpkin Pie Spice (found in the spice aisle)
1/2 tsp cinnamon
1 c. buttermilk
1 Tbs. canola or vegetable oil
1 large egg, lightly beaten
3/4 c. pumkin puree (from can)
Combine flour through cinnamon. Whisk until thoroughly combined. Make a well in the center and set aside.
Combine buttermilk through pumpkin in separate bowl, whisk to combine. Pour into well of dry ingredients. Stir gently until smooth.
Place large frying pan/skillet on stove top over medium low heat. Let warm up and then grease pan with butter (I like cooking my pancakes in butter instead of cooking spray). Drop batter by 1/4 cups onto skillet. Cook until edges look done and then flip. Makes nine 4 inch pancakes.
In a medium skillet over medium heat I poured in 1/2 c. walnuts. Toast for about 3 minutes, stirring occasionally. Remove from heat and add in maple syrup, stir immediately and keep stirring until no longer bubbly, pour over pancakes and serve!