It’s just me and these simple cinnamon pumpkin pancakes.
Breakfast, lunch, and brinner: we’re talking about whole wheat goodness that meets the completely fluffy, golden brown, cozy delicious of pumpkin pancakes. Both the healthy and the good, together in one. Nothing else needed here except a big slab of creamy melted butter (er, ahhmm, I meeeean, just close your eyes for a second) and a thick drizzle of real maple syrup, a rich Americano with extra cream, and a few new kitchen cabinets being installed upstairs.
OH MY GOSH, yes! That!
The new kitchen cabinets are heeeeyyyerrrr.
Warning: I’m going to clap obnoxiously loud at the beginning of this video. Cover ears of sleeping children and skittish animals. And self.
Big big big BIIIIG thank you to our fantastically talented crew of construction-ers who are making this all happen one hard working day at a time. They allow us to continue geeking out with our “jobs” (aka wearing black stretchy pants and oversized hoodies from high school while Instagramming, responding to emails, making scrappy videos, and experimenting with pancakes in the basement) while they do the important and difficult things needed to make this kitchen come together. We will be eternally, geekily thankful to these guys every time we open the drawer for a spoon and watch in awe as it soft-closes without a squeak. Bless.
I have been making some actual meal food in the basement during these last few weeks of kitchen reno. I promise I have. Making goat cheese scrambled eggs on a panini press is one of my new ninja basement tricks, and we’ve only eaten Chipotle 27 times so far. Success.
But the truth is that sometimes all you really want for dinner-brinner is simple cinnamon pumpkin pancakes that fry up into perfectly round and evenly golden brown fluffy circles with a nice big glass of milk, and the other truth is that this feeling is multiplied one thousand fold when you operate out of a janky basement kitchen whose primary cooking tool is a panini press. But you know what? Look what’s on my plate right now. Don’t even think for one second that this girl is complaining about a dang syrup-soaked thing.
It’s like every reason I could ever think of against eating breakfast for dinner (like, all one and a half of them) no longer exists when I know that the quickest path to dinner involves one mixing bowl, five minutes, and a bottle of real mapley syrup, and pancakes left in my fridge for tomorrow morning.
Shh. Do you feel that? It’s The Deep Down Fall Happy Feelings.
I’ve actually already made a really similar version of these pancakes for Pinch of Yum – I posted it last year right around this time when I was feeling the annual fall onset of simple comfort food nostalgia (read: obsession). I decided to share the recipe again because ::
- I’ve changed it up a bit this week based on what I currently have in the basement mini-mini-mini-fridge, and
- I am a firm believer that really good food doesn’t have to be fancy, and that what you see on the blog should be a reflection of what we as REAL PEOPLE actually eat day in and day out. And day in and day out and day in and day out and da– okay. Point taken.
As a food blogger who is exposed to tons of creative and incredible ideas in this extremely talented foodie-friendly web world, I am always inspired and challenged to take recipes higher and higher and higher – more creative combinations, more zazzly-fun ingredients, more stuff sprinkled on top.
Not today, guys. Today we’re staying low to the ground with pumpkin pancakes. Really, really, REALLY good simple cinnamon pumpkin pancakes.
Also, the no-kitchen-thing sort of dictates the low to the ground approach.
We are off to Kansas City this weekend. Woot! I am so thrilled to have this sweet, sweet season of life that allows me to travel around with mah boiy slash business partner (we just said that out loud a few hours ago, the part about the you-are-my-business-partner thing, and I internally panicked – how did this happen? is this the worst or best idea ever? let’s just break every rule in the book?) and talk about food blogging and meet my food blogging friends in the real-life-friend way. Per the usual during our “work-ish trips,” I’m actually coming to you live in this post via keyboard, laptop, and iPhone hotspot in the passenger seat from somewhere on a highway in the middle of Iowa. You’re weirded out now, aren’t you? That’s what you get for actually reading what I write.
One of the things I love about getting away from home for a few days is the comfy old feeling of coming back home again, and even when we are halfway living in the B-word (BASEMENT), it always feels good to pull back into the garage, bring the suitcases inside, slip into my old slippers (which are so ratty right now just FYI in case anyone has my name for Christmas) and settle in for a toe-tingly comforting meal in front of a Netflix show NOT LIKE WE DO THAT. Jeez.
Pancakes, though. Food for the heart and soul.
- 3 eggs
- ½ cup pumpkin puree
- ⅓ cup olive oil
- 1 tablespoon brown sugar
- 1½ cups almond milk (regular milk is fine too)
- 5 ounces plain nonfat Greek yogurt
- 2 cups whole wheat flour
- 2 tablespoons baking powder (yes, tablespoons!)
- ½ teaspoon salt
- 1 heaping teaspoon cinnamon
- a pinch of nutmeg, cloves, and/or all spice
- Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.
- Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.
- Preheat a skillet or griddle to medium high heat. Pour ⅓ cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.