C – I really can’t believe people wait all day to eat Thanksgiving dinner.
Some people serve dinner at 5 o’clock in the evening. That’s just crazy for me. In my family, Thanksgiving dinner is served at 12pm. Then, we do another meal at 6pm. Growing up, we didn’t celebrate just one big Thanksgiving dinners.
Sometimes, we would start eating even earlier … in the morning.
Yeah, we just like to eat in my family. It really didn’t matter when we ate. We would just have the one meal all day long. Strange? A little. But, it’s tradition. I have gotten used to it.
Here’s an idea for people who want to start their Thanksgiving Day eating early. Start with these pumpkin buttermilk pancakes.
They are so delicious and won’t ruin your appetite for the big 5 o’clock dinner. Or, for those going out and doing fun runs, this would be a great start to your day.
I love this recipe. These pancakes are nice and fluffy … super light. I love the pumpkin spice and pumpkin puree in this recipe. It’s like having pumpkin pie for breakfast. The apple cider syrup really makes it wonderfully sweet and delicious.
I would almost have these pancakes rather than pumpkin pie. Yup, they are that good.
| Thanksgiving Week: Thanksgiving Breakfast Pumpkin Pancakes |
- 1½ cups brown sugar
- 1½ tsp. apple cider vinegar
- 2 cups apple cider
- 2 cinnamon sticks
- 2 Tbsp. Butter
- Pinch of salt
- 1½ to 2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg plus 1 egg white
- 2 Tbsp vegetable oil
- 2 cups all-purpose flour
- 3 Tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- Combine all syrup ingredients in a medium saucepan. Bring to a boil and reduce until liquid coats the back of a spoon, 10 to 15 minutes.
- If not using right away, refrigerate syrup in an airtight container for up to 1 month.
- In a bowl, mix together 1½ cups buttermilk, pumpkin, egg, egg white and oil.
- Combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl.
- Stir into the pumpkin mixture just enough to combine.
- Add extra buttermilk if the batter is too thick.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Let batter rest on the counter for 5 to 7 minutes, and then scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- Flip when bubbles form and pop, and when a lifted edge is golden brown.
- Serve warm with Apple Cider Syrup and butter..
- Enjoy!
These pancakes are amazing. People might think you are weird for making a Thanksgiving breakfast.
They won’t wonder after eating a few of these pancakes.
adapted from: http://www.the-baker-chick.com/2014/09/pumpkin-buttermilk-pancakes/
adapted from: http://www.oprah.com/food/Cornmeal-Waffles-with-Apple-Cider-Syrup