Pumpkin Pancakes


I recently had half a can of pumpkin left over from making a batch of my favorite pumpkin chip muffins, so I mixed up a batch of seasonally-appropriate pumpkin pancakes over the weekend. They’re easy to make and smell amazing as they cook, and the spice and sweetness level is perfect when paired with maple syrup. I added a sprinkling of toasted, salted pecans for extra crunch and it was a great addition.

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Oatmeal Pancakes


Yup, another recipe from Deb at Smitten Kitchen– what can I say, the combination of her writing and her photos is just irresistible! This time I got caught by her recipe for Oatmeal Pancakes– it was a cold, snowy day outside, and warm, filling, whole-grain pancakes seemed like the perfect way to begin the day!

The pancakes were full of oatmeal flavor and were quite filling– however, they were a bit too moist in my opinion. I’d call them “stodgy,” but not really in a good way. Cooking them longer helped a bit, but then the outsides got too brown. The heaviness may have been the result of my using jumbo-sized eggs (all I had in the fridge) rather than large eggs, so I’m not going to dismiss the recipe yet. Next time I might also try adding a half teaspoon of cinnamon to accent the oatmeal. Finally, sliced bananas were a really nice accompaniment, adding extra sweetness without being quite as sugary as maple syrup.

Anyway, here’s the recipe!

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