Cook once, eat twice. That’s our motto. And when it comes to making pancakes for breakfast or dinner, more is better!
Dinner isn’t the only meal that creates leftovers. Double up on this breakfast favorite to cheer up Monday’s lunch!
On Sunday morning our kitchen is transformed into a pancake factory. I usually make a double batch of warm, fluffy pancakes, so I can freeze half for a quick and easy breakfast later on in the week. Just pop them in the toaster oven and BOOM, breakfast is served.
After visiting the pumpkin patch on Saturday, this pumpkin lovin’ mommy came up with the perfect Fall recipe. Pumpkin Pancakes! Instead of freezing ALL of the leftovers, I packed a fun Breakfast For Lunch!
Along with some fresh fruit and leftover sausage, I made sure to pack some syrup and fresh whipped cream for dipping.
- Yield: 4-6 servings
- Cuisine: Breakfast
- 1¼ cups all-purpose flour
- 1-2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Add the wet ingredients to the dry ingredients and whisk together just until combined.
- Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
- Serve with whipped cream and maple syrup.