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Okay guys, we definitely have a little chef on our hands! Greylen LOVES to cook and wakes up asking to make something almost every morning. I love going to my family’s lake house on the weekends because she gets to cook breakfast with her “papa” (who she refers to as her best friend) for all of us. She’s obsessed with making pancakes every Saturday morning and waffles every Sunday morning!
I’m a pumpkin all year round kind of girl (no shame in my game!), but especially in the fall. We got a bit of a head start on the pumpkin season craziness this year and made pumpkin pancakes a couple weeks ago up at the lake. Greylen loved them because they are made with one of her favorite foods – applesauce!
First things first, you’re going to want to make yourself a big pot of coffee before you get started. Cooking with kids is so fun but it can be a little messy and chaotic so obviously coffee is a necessity. I actually started using ground coffee and a regular coffee maker a couple months ago. I find that I like the flavor better and since I work mostly from home and drink coffee pretty much all day, it’s much more affordable than using my Keurig. On this particular day, I went with the Starbucks® Pumpkin Spice coffee from Giant Eagle because why not keep the pumpkin theme going?! It has hints of cinnamon and nutmeg which paired perfectly with our pancakes it tastes (and smells!) just like fall in a cup!
Alright, on to the pancakes. You will need:
- 1 can pumpkin
- 1 ¾ cup milk
- 1 egg
- 2 tbsp applesauce
- 3 cups flour
- 3 tbsp brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- Optional: chocolate chips
- Optional toppings: cinnamon apple granola (I found mine in the Giant Eagle Market District bulk food section), powdered sugar, brown sugar, whipped cream, syrup, nuts, chocolate chips, fruit, honey
Heat a griddle to medium high (or 325 degrees). Combine wet ingredients (pumpkin, milk, egg, applesauce) in a bowl. Combine dry ingredients (flour, brown sugar, pumpkin pie spice, salt, baking soda, baking powder) in a different bowl. Slowly mix wet and dry ingredients together without over mixing (this part is perfect for kids to help with!). Use a measuring cup to pour the batter onto the griddle (about ¼ cup for each pancake). If you are making chocolate chip pancakes, place 10-15 chocolate chips on top the batter as soon as it hits the griddle (for some reason this always works better than mixing them into the batter!). Brown one side. You’ll know it’s ready to flip when the batter is noticeably bubbling. Flip and brown the other side. Serve hot with toppings of your choice! I prefer powdered sugar, whipped cream, granola and a little bit of syrup.
Not that I’m wishing summer away or anything but this recipe and the pumpkin spice coffee got us super excited for fall! Greylen is definitely at the age where she will love hayrides, apple picking and painting a pumpkin…I can’t wait!