Oh how we love this time of year when pumpkin makes an appearance in every corner of our lives from our oven to our pups’ dinner bowls. Pumpkin baked goods, pumpkin brewed craft beer, savory pumpkin dishes, pumpkin carving, roasted pumpkin seeds…and the list goes on…
We had some leftover buttermilk (from the best yellow cake recipe I’ve ever made….a future post, so stay tuned!) that screamed “Oh hi, PANCAKE opportunity!” to me as I headed into the refrigerator to get fixings for my weekend coffee.
So I made these amazing pancakes from Heather Cristo’s blog. Um, who can resist a recipe that has the word “best” in it? Clearly not me!
Verdict: They were really yummy! I’ve included some notes about the recipe, etc. below.
Maker’s notes
Recipe | I added a 1/4 tsp of pumpkin pie spice to the batter (because we had it on hand). I was hesitant to add more because I didn’t it to overwhelm the yummy pumpkiny goodness. It added a subtle spice & depth of flavor. Add more if you want to really taste it. I love a salty pancake and don’t usually add much (if any) sugar to things that I’m going to drizzle with maple syrup. That said, these were a little too salty. If I made these again, I’d cut back on the salt (to 1/2 tsp) and add a tablespoon of sugar (raw, white, brown, light brown…whatever we happened to have in the pantry).
These would be really easy to make vegan by making your own “buttermilk” (using soy milk adding lemon juice or vinegar) and adding a butter substitute for the butter.
Cooking | I cooked all of them before we sat down to eat, keeping them warm on a low temp in the oven on a cookie sheet lined with parchment.
Leftovers | I wrapped up the leftover pancakes and tossed them in the refrigerator. We heated a couple of them in the toaster (Jess’s brilliance!) the next day & had them with a cup of tea as we stayed safe inside while hurricane Sandy danced with the power lines outside our house.
If you have pups, here’s a great use for the leftover pumpkin! Mix a tablespoon of pumpkin in with their food. They’ll love it and it’s great for their digestive health — it magically helps with diarrhea or constipation. Just make sure it’s the same kind of pumpkin you’ll have leftover from this recipe — canned plain pumpkin (not the pumpkin pie filling kind with added sugar & spices).
Happy making! Happy Fall!
sippetsandsharpies 
All of the pumpkin sounds fabulous BUT don’t forget CHOCOLATE!