I’m pretty sure that somewhere in this world, there is actually a written set of blogging rules. A list of things that, as a food blogger, you have to do or else the food blogging gods will rain down a fiery wrath upon you. I haven’t seen this list but I imagine it to be in a leather, hand-bound book. It’s probably quite large and contains a huge list of things from major rules to minor faux-pas. Somewhere in that list is probably the rule for citation… I imagine it takes up at least three pages.
And also in this leather-bound book is the rule for fall treats. I envision it going something like this: you must include at least two pumpkin treats in your fall repertoire. They must be sweet and delicious. They must also feature pumpkin spice. You should, but are not required, to post your own recipe for pumpkin spice blend. You must also feature at least one savory pumpkin dish.
Right? That must be how it goes. Because everyone posts pumpkin recipes treats. Sometimes, I feel bad for those who hate pumpkin. It really is a sad, bleak time for you. However, pumpkin is wonderful. And I can’t go Turbo and break the almighty blogging rules, can I? Don’t worry, I’ve got other yummy fall treats in my back pocket (including a maple vanilla spice stuffed cupcake that is to die for). But for now, let me just abide by the rules and give you this pumpkin recipe. Consider it my official ringing in of fall.
These vanilla pumpkin pancakes were made on a whim. There was a breakfast request and I felt the need to incorporate pumpkin. Pumpkin pancakes are really nothing revolutionary. But adding a healthy heap of vanilla gives them a nice little something extra.
- 3 cups flour
- 1 tsp. salt
- 2 Tbsp. baking powder
- 3 Tbsp. sugar
- 2 cups pumpkin puree
- 2 eggs
- 4 tsp. vanilla
- 2½ cups milk
- ¼ tsp. pumpkin pie spice
- In a large bowl, combine flour, salt, baking powder and sugar. Stir and set aside. In another bowl, whisk together pumpkin, eggs, vanilla, milk and pumpkin pie spice.
- Slowly add the wet ingredients to the dry ingredients, stirring with a spoon.
- Heat a griddle over medium heat. Run a bit of butter on the skillet then spoon about ½ cup of batter on to the griddle.
- Spoon out ½ cup servings of batter until there is no more room on the skillet. Once the batter begins to bubble, flip the pancakes.
- Cook for an additional minute then remove. Serve hot with butter and syrup