Happy Wednesday, all! Today is a good day. Why? Because I’m posting my very first breakfast food on the blog. I made pancakes, and not just any pancakes, orange pumpkin pancakes. I had some leftover pumpkin puree in the fridge, and you know how much I love pumpkin, so I couldn’t resist making a jumbo stack of fluffy pancakes.
Squirrel (my hubby) isn’t a huge fan of pancakes (weird, I know), so I had to take on the task of eating the entire stack myself. I don’t make pancakes too often (thank you, Squirrel), so I was able to rise to the occasion. A jumbo stack of pancakes is no match for this gal; I took them down like a champ.
Hungry for pancakes? These are a must make pancake for fall. The warm pumpkin spice, zested orange peel, pumpkin puree, and fresh squeezed orange juice create the perfect fall pancake. I enjoyed these on Sunday with a homemade pumpkin spice latte, and they were delicious.
These pancakes only took me 5 minutes to mix up and 3 minutes to cook. You know what else is good? Pancakes for dinner. Talk about a quick meal, and the kiddies will feel like they’re getting a treat.
I like my pancakes crispy around the edges and fluffy on the inside with a hefty drizzle of maple syrup.
Orange Pumpkin Pancakes
1 cup white whole wheat flour
2 tsp. baking powder
1/4 tsp. kosher salt
3 tbs. sugar
1/2 tsp. pumpkin pie spice
1 tsp. orange zest
In a large bowl, combine flour, baking powder, salt, sugar, pumpkin pie spice, and orange zest. Whisk to combine.
3/4 cup milk
1/4 cup freshly squeezed orange juice
2 tbs. unsalted butter, melted
4 tbs. pumpkin puree
1 tsp. vanilla extract
In a small bowl, combine milk, orange juice, melted butter, pumpkin puree, egg, and vanilla extract.
Add wet ingredients to dry ingredients, whisk to combine.
Heat a nonstick skillet or griddle over medium heat and add a drizzle of canola oil. Using a 1/4 cup measuring cup, pour batter onto the pan (if you like your pancakes smaller, use less batter). Cook until the top of the pancakes are full of bubbles and the bottom is golden brown. Turn with a spatula and brown the other sides. Serve with butter and a drizzle of maple syrup.