Pumpkin Pie for Breakfast!

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

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

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. 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.