Flashback Friday - Scrumptious Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

 Hope you're enjoying fall as much as I am!

Give these tasty dishes a try soon...

you'll be glad you did! 

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled. 

Pumpkin Pie Baked Oatmeal

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you! 

Healthy Cookie Dough Pumpkin Baked Oatmeal

A delicious muffin with nutella swirled on top - a special treat!

Invite a friend to join you - pour the coffee and serve! 

Self-Frosting Pumpkin Nutella Muffins

Copycat Cracker Barrel Pecan Pancakes

Though hubby loves pancakes, I'm not a big fan of them, but we are both big fans of Cracker Barrel.

We both love a good breakfast. So I thought I'd surprise him with this simple breakfast. We oftentimes enjoy breakfast for dinner too.

These light and fluffy pancakes were so good I had to have a second one!

I subscribe to allfreecopycatrecipes.com, which is where I found this recipe shared at Tammilee's Tips.

You can substitute the buttermilk with regular milk and vinegar

(add 1 Tb. vinegar per 1 c. milk - let stand 5 minutes) but

for the very best results, use REAL buttermilk.  Makes a big difference!

Your family will be so surprised and happy when they get to enjoy this tasty breakfast....or dinner. ;-}  Add some sausage or bacon for a complete meal.

You can be enjoying these within 30 minutes...start to finish!

There again - they are best eaten as soon as they're made.

Take it from someone who isn't wild about pancakes, these are

awesome and very tasty!  I always love the crunch from the nuts in my pancakes or waffles too. 

COPY CAT CRACKER BARREL PECAN PANCAKES  

2 c. all purpose flour

(I used half white wheat)

1 tsp. baking soda

1 tsp. salt

1 Tb. sugar or xylitol

2 c. buttermilk

1 egg

chopped pecans 

Combine dry ingredients in a large mixing bowl.  Add buttermilk and combine. Blend in egg just until mixed. 

Pour baking mix onto a hot griddle; sprinkle pecans over top; flip when bubbly and bottoms are golden brown. 

Makes 8 - 10, depending on size

Linked to Weekend Potluck

Buttermilk Pumpkin Pancakes with Honey Cinnamon Butter

One of my favorite things about fall is PUMPKIN!  I've been making many dishes with this wonderful fall food, and am excited to share this one with you.

I had just baked up a couple of pie pumpkins (post soon to come) and had fresh pumpkin in the fridge just waiting to be used.

I'm not a big fan of pancakes.  They always seem to heavy to me...and I can't eat much of them at once. I normally prefer ordering french toast or oatmeal when we go out to breakfast.

But let this time of the year roll in, and I am ALL ABOUT Pumpkin Pancakes.  I just love them. 

I was excited to find this recipe at Making Life Delicious and made them for our dinner that very same day.

These are light and fluffy and oh so tasty. 

I love the cinnamon, ginger, nutmeg and cloves combo along with the wonderfulness of pumpkin. The recipe calls for freshly grated nutmeg...I LOVE IT!

MMMMMM!

I didn't make any changes to this recipe and thought it was perfect 'as is'.

Enjoy these cooler fall days by warming up with a plateful of pumpkin pancakes.

(say that quickly 5 times!)

BUTTERMILK PUMPKIN PANCAKES

1-1/4 c. all purpose flour

1/4 cup sugar

(I used Splenda)

2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. kosher salt

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. nutmeg, freshly grated

pinch of ground cloves

1 c. buttermilk

(Place 1 TB. vinegar in 1 cup measuring cup-allow to sit 5 minutes-a great substitute)

1/2 c. pumpkin puree

(I used fresh cooked)

1 large egg

3 Tb. canola oil, plus more for the griddle

In medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt and spiced; whisk to combine.  (It already smells like pumpkin pie - oh my!)

In liquid measuring cup, whisk buttermilk, pumpkin puree, egg and oil. Add wet ingredients to dry and stir just until combined.

Preheat griddle or electric skillet at 300*. Using a 1/3 c. measure, pour the batter onto hot griddle.  Cook first side until bubbles begin to break on top and edge starts to look cooked, about 3 minutes.  Flip and cook the second side until golden brown, a couple more minutes.

Yield: about 9 pancakes.

Serve with butter, maple syrup or even honey cinnamon butter.
This is a delicious topping for any fruit breads also - pumpkin, banana or zucchini also

HONEY CINNAMON BUTTER

1 stick butter, room temperature

2 Tb. honey (or maple syrup)

1/4 - 1/2 tsp. cinnamon

Mix together in bowl until smooth. Store in refrigerator.

​

Linked to

Totally Tasty Tuesday
Wonka Wednesday
    Breakfast Ideas Monday

Spicy Pumpkin Pancakes

I love to get pumpkin pancakes when eating out during this season of the year, so I was tickled to find this recipe to satisfy my craving at home. Hope you enjoy every bite!

PUMPKIN PANCAKES

1 cup all purpose flour
3 Tb. brown sugar (lt. or dk.)
2 Tb. baking powder
2 tsp. pumpkin pie spice
2 eggs, separated
1 cup milk
4 tsp. margarine, melted
1/3 cup pumpkin puree (or solid pack pumpkin)
1 tsp. vanilla extract

Sift together flour, sugar, baking powder and pumpkin pie spice into a large mixing bowl; set aside. Separate eggs. Stiffly beat the egg whites. Combine, in a separate bowl - milk, margarine, slightly beaten egg yolks, pumpkin and vanilla.  Add to sifted dry ingredients.  Stir, by hand with a spoon, only to combine and moisten dry ingredients.  Fold egg whites into mixture, but do not try to incorporate completely. Heat griddle to 380 degrees.  Grease griddle as needed and cook pancakes according to preferred size.  Turn when bubbles appear on top and begin to dry. Turn only once and complete the cooking process. Serve with warm maple syrup or powdered sugar.

A friend just shared this creation with me so I'm passing it along. I haven't tried it yet, but I trust her recommendation...

JOANNE'S EASY PUMPKIN PIE PANCAKES

3 cups Aunt Jemima pancake mix
1 Tb. cinnamon
1 tsp. pumpkin pie spice
2 Tb. brown sugar 
1 cup pumpkin
water
chopped pecans

Mix dry ingredients together, then in a separate bowl, blend pumpkin with 1/2 cup water before stirring into pancake mixture. Add more water until it reaches the right consistency for pancakes. Before flipping pancakes to other side, sprinkle with chopped pecans. Serve with warmed maple syrup.