Delicious Pumpkin Pancakes
Hi, everyone! Fall is just around the corner here in Northern Michigan. Maybe not this week with the temps predicted to be in the mid-70’s but it’s coming folks. Soon enough, crisp fall mornings will be here. The leaves have already started to change colors and fall to the ground. It’s a subtle change but one you can definitely see if you know what to look for. Fall will soon be upon us here in Petoskey. Sadly, I’m not ready. Summer went by way too fast and honestly it was a cool one. I can easily count the number of times we took the boat out on my hands. We only went up the Crooked River one time – the pass we purchased didn’t even pay for itself this year, but I digress. Fall is almost here so I guess I’m just going to try and embrace it. What better way to embrace the cooler weather and changing of the leaves than by trying some yummy pumpkin pancakes using Brownwood Farm’s Pumpkin Butter? I made them for brunch this past weekend for the kids and yep, they loved them. Done deal.
So, if you’re planning on a fall color tour here in Northern Michigan or maybe just a quick getaway up north to Petoskey in the next month or so, make sure you grab a few jars of Brownwood Farm’s Pumpkin Butter from Grandpa Shorter’s. Even if you decide to not make pancakes, it’s fabulous on toast, pastries and other yummy breakfast goodies. Trust me.
Pumpkin Pancakes Ingredients –
1/4 C. Brownwood Farms Pumpkin Butter
1 large egg
1 C. milk
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 C. whole wheat flour
#1. Combine all ingredients until smooth.
#2. Heat your griddle on medium/high heat and pour the batter on evenly.
#3. Cook until the tops bubble and the bottoms are golden brown and then flip, cooking the other side.
#4. Serve with Brownwood Farms Pumpkin Butter, butter and maple syrup.
*Makes approximately 8 pancakes using a 1/8 measuring cup while pouring the batter.