Your mother might of told you when you were younger not to play with your food. When I was told that I laughed but listened anyways, I never understood what the big deal was. Now my inner child cant help but play with food. It leads to fun creations and awesome presentations, Oh If only momma knew.
Pancakes are delicious, except when your in Mexico (long story). 9 times out of 10 when people eat breakfast, pancakes are always included. I do enjoy the classic old school buttermilk pancakes but because I love everything about fall, I like to stay in season and eat pumpkin pancakes instead. They still have the same fluffy texture, and soft feel, just the color is darker and the taste is sweeter. If you have kids, you will make their day by making the pancakes into pumpkin shapes. I know as a kid I always enjoyed the Mickey Mouse cakes, and if I’m feeling extra childish, I will make them for myself every now and then. No harm in having a little fun with the presentation of your food. I made a maple and cinnamon butter to spread on top of the pancakes as well. Seriously, this is a great match. If you like your pancakes wet, drizzle on some more warm maple syrup! If you don’t have kids or a pumpkin cookie cutter (I found mine at Michaels for $1!) go ahead and make pancakes the round way. Breakfast is a lot of fun!
Active Time: 10 Minutes
Total Time: 20 Minutes
Recipe Credit: Martha Stewart
-1 1/4 Cup AP Flour
-2 Tablespoons Sugar
-2 teaspoons Baking Powder
-1/2 teaspoon of each: Cinnamon, Ground Ginger, Salt, Allspice
-1 Cup Milk
-6 Tablespoons Pumpkin Puree
-2 Tablespoons Melted Butter
-Whisk together all the dry ingredients.
-In a separate bowl, whisk together all the liquid ingredients.
-Whisk liquid mixture into the flour mixture until incorporated.
-Heat up a large skillet over medium heat.
-Spray with pan spray, or melted butter.
-Pour pancake batter into pan and cook for 3 minutes on both sides.
-Remove from pan, spread on maple butter and dredge in syrup.
Maple Cinnamon Butter
-2 Sticks Butter, soft
-2 Tablespoons Maple Syrup
-2 teaspoons Brown Sugar
-1/2 Tablespoon Cinnamon
-Add all ingredients into a medium bowl. Whisk until incorporated.
-If you want to get creative you can place whipped butter into a piping bag and pipe fun designs on the pumpkin.
-Save any leftover butter and batter for the next time you make pancakes!
**Note: To make the pumpkin shapes, you can either, place the batter inside the mold and let it cook, this is the harder way to do it, or you can make pancakes as your normally would, and then cut out the pumpkin shapes once finished. If you cook it in the mold be careful because the mold will get hot! Just flip it upside down when the bottom half is cook, only fill the mold halfway. When you flip it, some of the batter may spread out the sides, it wont ruin the shape though, just cut them off in the end.