Pumpkin Pie for Breakfast!

pumpkin pie pancakes

Last Friday morning, my internal alarm clock buzzed a little earlier than my electronic one, so I hopped out of my steamy shower with some extra time to spare. After the chilly weather that blew into town, my bones begged for a hot breakfast to warm them up. I nixed my usual bowl of oatmeal and reached for milk and flour instead.

 

Within 10 minutes, my skillet of pancakes filled the house with their toasty sweet aroma, encouraging my guy to stumble into the kitchen rubbing his eyes and ask for the leftovers. Since I only mixed up enough for me (he rarely wakes up before I leave in the mornings!), I promised him another batch over the weekend before riding off to work.  

 

Because he balks at the slightest hint of pumpkin-flavored goods, I left his plain and stirred up a second batter for myself. Good thing too—he would’ve had to rip my arm off just to try a bite! With the exact flavor and texture of pumpkin pie, I savored every single bite. It was just like eating dessert for breakfast!

 

pumpkin pie pancakes

 

Pumpkin Pie Pancakes

serves 1

These taste exactly like pumpkin pie—flavor, texture, everything! Serve with powdered sugar or a dollop of whipped cream.

¼ c. pumpkin purée

2 tbsp milk (non-dairy works too)

2 tbsp water

⅛ tsp vanilla

3 tbsp flour (whole-wheat or GF work too)

¾ tsp sugar

⅛ tsp baking powder

¼ tsp cinnamon

pinch of ground nutmeg

pinch of ground cloves

pinch of ground ginger

pinch of salt

  1. In a medium bowl, stir together the pumpkin, milk, water, and vanilla. In a separate bowl, whisk together the remaining ingredients (flour through salt). Add the dry ingredients to the wet, and stir until just incorporated.
  2. Lightly coat a nonstick pan with cooking spray, and preheat oven medium-low heat. Working with one tablespoon of batter per pancake, pour the batter into the pan in a circular shape. Cook for 2-3 min, or until the edges begin to firm up. Flip the pancake, and cook for another 1-2 min. Makes 6-7 (2”) pancakes.

 

pumpkin pie pancakes

 

November 13, 2012. Tags: , , , , , , , , , , , , , . Baked Bliss, Midweek Meals.

11 Comments

  1. putneyfarm replied:

    This is perfect! We always like “dessert” for breakfast!

    • foods for the soul replied:

      Thank you! I’m a bit of a dessert-aholic, so I love transforming sweets into healthier breakfasts. What’s your favorite breakfast “dessert”?

      • putneyfarm replied:

        Ice cream and cake seem to pop up at times…also ice cream with home-made granola…

        And lots of french toast and pancakes…

      • foods for the soul replied:

        Oh my, can I come live with you?? Yum! I think donuts and coffee cake would probably be on my list too… Anything sweet really!

  2. mrswebbinthekitchen replied:

    Yumm-o! They actually look orange, like pumpkin pie! If you wanted to go crazy, you could top those with graham cracker crumbs… mmmm!

    • foods for the soul replied:

      That’s an amazing idea!! Gives me the perfect excuse to make these again. Just after I go to the store for graham crackers (or teddy grahams, they’re almost the same but even cuter!).

  3. vinicooksveg replied:

    Wow! They look so delicious and beautiful. Just perfect!

    • foods for the soul replied:

      Thank you! I’m glad no one else in the house enjoys pumpkin as much as I do; I really didn’t want to share!

  4. Best Meals of 2012 « Foods for the Soul replied:

    […] #2: pumpkin pie pancakes […]

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