Pumpkin Buttermilk Pancakes

These pumpkin buttermilk pancakes are the traditional fluffy buttermilk pancakes with a hint of pumpkin and spice flavor. The base mix is the same as the regular buttermilk pancake recipe but I’ve streamlined the assembly to make these quicker and easier to make. Breakfast is the bane of my existence. Oh wait I think I’ve said that about dishes but breakfast isn’t far behind.

It’s not that I don’t realize how important breakfast is or that I don’t like breakfast foods. I’m not a morning person. At all. Asking me to cooking a full meal not long after I wake up is not my idea of a fun time. Which is why most of my breakfast recipes are easy, freezable or have most of the prep work done the night ahead. Some examples of those are- caramel French toast bake, sausage breakfast bake,which are make ahead, French Toast, which is freezer friendly, and apple puff pancake which is both quick and easy.

These pumpkin buttermilk pancakes would freeze really well if you have any extras. Just place the cold pancakes on a cookie sheet in the freezer for about half an hour and then place in a labeled freezer bag for up to three months. Heat in the microwave for about 30 seconds per pancake or until hot.

1. Heat a skillet over medium heat until a drop of water sizzles when it hits. Grease lightly with butter. 2. Place 2 cups of the pancake mix and the pumpkin pie spice in a bowl or pitcher. 3. Blend together the eggs, butter, pumpkin and buttermilk until smooth. 4. Pour the pumpkin mixture over the dry ingredients and stir until just blended. 5. Pour approximately 1/4 cupful of batter onto the hot pan. Cook until the edges have set and the bubbles have popped. Flip and cook until golden on the other side. 6. Serve hot with butter and your favorite syrups.

Buttermilk is available in almost every dairy case in every supermarket, but it remains tragically unappreciated. Too sour for use on cereal or in your morning coffee, buttermilk can take your baked goods from "good" to "great" or from "great" to "extraordinary," adding not just flavor but improving texture and color. Take full advantage of this dairy ingredient after learning a few things about it. The first and most obvious effect of baking with buttermilk is the taste of the final baked good.

Buttermilk, like yogurt, results from the careful fermentation of milk with lactic-acid-producing bacteria. This gives buttermilk its tangy flavor, which adds complexity and depth to the finished baked good. A classic ingredient in buttermilk biscuits, buttermilk is a good choice for use in mild baked goods such yellow cake and sugar cookies. Baking soda is an alkaline that, when it comes into contact with an acidic ingredient, produces carbon dioxide and lightens the dough.

Food scientist Harold McGee, in "On Food and Cooking: The Science and Lore of the Kitchen" reports that unless all the baking soda is consumed by the reaction during baking, it often makes cakes or cookies taste bitter or soapy. Replacing half the milk in a recipe with buttermilk ensures that all the soda will get used without adding too much tang. Don't try this trick for recipes that call for baking powder, as it already contains the necessary acids. Buttermilk can help you avoid overcooking your baked goods. McGee reports baked goods brown more readily in an alkaline environment.

By changing the PH of your baked goods by using buttermilk, you can help keep yellow cakes, sugar cookies and other baked goods from browning too quickly. However, if your oven is especially prone to overbaking or burning, use an oven thermometer, as even high-end ovens loose accuracy over time.

Store all fresh buttermilk in the fridge. Although the acid in buttermilk slows microbial growth, buttermilk will still go bad if not kept cold. If you don't use buttermilk often enough to justify buying fresh buttermilk, "Cook's Illustrated" magazine recommends using buttermilk mix, which works just as well as fresh buttermilk. Also, ask your guests about food allergies before serving food made with buttermilk, as all milk products can be a food allergen.

Lose Weight. Feel Great! AGE lbs. WEIGHT ft. Buttermilk Nutrition Vegan Substitutes for Buttermilk Health Benefits of Buttermilk Can You Lose Weight By Drinking Buttermilk, What Are the Benefits of Buttermilk Fasting, What Are the Benefits of Cutting Sugar from Your Diet, How to Substitute Soymilk for Buttermilk How to Bake With Sour Cream How Do I Make Biscuits From Buttermilk Pancake Mix, Get the latest tips on diet, exercise and healthy living. Woman Man Sign Up You're signed up!