Pumpkin Spiced, Nah….
Fall is in the air. Even in Austin, people are accessorizing for the mid-October season. Sandals, t-shirts, and the ubiquitous Pumpkin Spice Latte in hand. Speaking of #PSL —have you seen the turquoise cups at Starbucks?
I bet Starbucks chose the autumn-themed cups just for Front Yard People, don’t you think?
We can’t get enough of the fall flavors right now. Apples, cinnamon, pumpkin. . . and the cooler mornings leave us craving for something warm and cozy like these easy pumpkin pancakes.
Easy Night Before Hack
Just in case you think I have time to whip up a delicious batch of pumpkin pancakes on a school morning, let me set the record straight with my favorite night-before-hack.
Mix the dry ingredients in a mixing bowl and leave beside the stove. Add all the liquid ingredients in your blender and stash in the fridge overnight. Yes, cracked eggs and all.When you are ready to make the pancakes, pop your blender in the base and whirl everything together. Pour into the dry mix and stir until combined. Cook pancakes on a hot griddle 1-2 minutes.
The next morning. Or, whenever you are ready to make the pancakes, pop your blender in its base and whirl everything together. Pour the pumpkin mixture into the dry mix and stir until combined. Cook pancakes on a hot griddle for 1-2 minutes.
Almost as easy as ordering a Pumpkin Spiced Latte.
Give the pumpkin pancakes a try, and let me know what you think.
- 1½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup milk
- ¼ cup yogurt, plain or vanilla
- 2 eggs
- 1 Tablespoon maple syrup
- 3 Tablespoons coconut oil
- 1 cup pumpkin
- Mix dry ingredients together in a large bowl.
- In a blender add milk, yogurt, eggs, maple syrup, coconut oil, and pumpkin. Blend until well combined.
- Pour pumpkin mixture into dry ingredients and stir together.
- Pour batter, about ¼ cup per pancake, onto a lightly greased griddle. Cook pancakes until golden brown, about 1-2 minutes per side.