Friday, October 24, 2014

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Wednesday, October 22, 2014

Pumpkin Pie Pancakes

Pumpkin Pie Pancakes

  I don't know about you, but what I love best about the weekends is being able to sleep in (which is 7:00 AM in our house) lay in bed for half an hour or so (with an energetic toddler climbing all over my face) and only having to reheat my coffee twice instead of three times (fellow Moms, you know exactly what I'm talking about.) Sounds relaxing and wonderful right? All joking aside, Saturday mornings truly are magical in our house. The pace is much slower, I get to spend extra cuddle time in bed with my peanut, and I actually have time to make a proper breakfast. All throughout the week I just usually munch on a wheat mini bagel in between classes at school, but on Saturdays, I like to make a real sit down breakfast.
Pumpkin Pie Pancakes

Puffins (Whole Wheat Mini Pancake Muffins) are one of our favorite weekend breakfasts, but we also like eggs and hash browns, but recently a new recipe has been stealing the show, Pumpkin Pancakes. We love pancakes in our house, but something about fall makes me want to add pumpkin to everything and pancakes are no exception. The problem though with most recipes is that the pumpkin seems to deflate the pancake and there is nothing I enjoy less than a flat pancake. I like mine thick and fluffy and ready to take on lots of real maple syrup.
Pumpkin Pie Pancakes

I have tried a few recipes throughout the fall, but this recipe is definitely the winner, hands down. They are so fluffy and not a one turns out flat. They also have a great subtle pumpkin taste with a hint of cinnamon and spice. My daughter loves these pancakes and anytime I can get her to stay at the table and take more than 5 bites in a row, means the recipe is a winner in my book!
Pumpkin Pie Pancakes

I hope you try these for your next Saturday morning breakfast, or save them for your Thanksgiving morning breakfast! Either way, I am sure your family will love these too!

Pumpkin Pie Pancakes
Pumpkin Pie Pancakes
Slight Adapted from:Kitchen Treaty

2 cups buttermilk, or a scant 2 cups of regular milk with 2 tbsp. of white vinegar mixed in and left to sour for 10 minutes
1 cup pumpkin puree
2 eggs
2 tsp. vanilla extract
3 tbsp. unsalted butter, melted and then slightly cooled
2 1/2 cups AP flour
1/3 cup white sugar
1 tbsp. baking powder
1/2 tsp. baking soda
2 tsp. pumpkin pie spice ( a mixture you can usually find in stores right about now)
1 tsp. cinnamon + 2 tbsp. white sugar, mixed
1/2 tsp. salt

Melt butter and then let cool. Preheat a griddle or skillet to medium heat. Mix together the butter, eggs, milk, pumpkin, and vanilla and whisk together. In a separate bowl, whisk together the flour, white sugar, baking powder, baking soda, pumpkin pie spice and salt. Pour wet ingredients over the dry and stir to incorporate. Don't overmix. Let batter sit for 5 minutes.

Spray your griddle with cooking spray. Scoop 1/4 cups of batter onto hot griddle. Flip when you see bubbles start to appear. Cook for another 3-4 minutes and then serve! Enjoy!