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Pumpkin Pancakes

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It’s that stunning, perfect time of year in D.C. when the sun is shining but the air is just chilly enough that you want to be outside all the time. Picnics, jogging, hiking, you name it; I am out there lapping up every last second before it gets too cold for comfort.

FallBrunch_Pancakes

On Saturday, a few friends and I went to Great Falls for what we thought would be a scenic walk. We ended up rock scrambling over a couple miles of huge boulders along the cliffs of the Potomac on the Billy Goat Trail. Who knew there were challenging hikes in Great Falls? It was a nice surprise.

FallBrunch_Eggs

Before we went, we fueled up with a home-cooked brunch, courtesy of the best chef I know, Brooke. As if it were nothing, she whipped up the most amazing scrambled eggs with smoked salmon, goat cheese, and chives (there’s your recipe – there’s nothing else to it). She also made us spiced pumpkin pancakes, which were perfect for a late October brunch.

FallBrunch_EggsPrep

Pumpkin Pancakes

Adapted by Brooke from a Martha Stewart recipe

Whisk the following in a bowl:

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon each cinnamon, ground ginger, and salt
  • 1/8 teaspoon nutmeg
  • A pinch of ground cloves

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In a separate bowl, stir together this:

  • 1 cup milk
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoons melted butter
  • 1 egg

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Fold that mixture into the dry ingredients.

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Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about three minutes per side; serve with butter and syrup. Makes 8 to 1.

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Happy Fall!

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4 thoughts on “Pumpkin Pancakes”

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  1. These look simply divine! I must try them, although being a Southern gal I may be inclined to substitue sweet potatoes for the pumpkin, lol.

  2. yum! I recently made the two ingredient pumpkin muffins that have been all over pinterest, but these look equally amazing!

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