Wowzers, it’s less than a week until Halloween! How did that happen guys?
I think I do this every year, and with every holiday, but I don’t feel like I did everything I would have liked to for this month. I never got around to making all the Octobery pumpkin things on my list, My sis and I didn’t have time to watch any of our favorite blast-from-the-past Halloween movies. Oh, and I somehow forgot to make caramel apples and regular caramel corn yet! How does that even happen! I should seriously consider turning in my food blogger license for this…oh wait, they don’t have those, nevermind.
I did manage to watch almost all of the Harry Potters with my little brothers so far though. We still have the last two but I think we’ll get them all in. I’ve almost sat through them all too, of course, sitting through a movie for me these days means glancing at the screen every few seconds in between looking at the laptop screen on my lap. I know it sometimes drives my family crazy, but hey, I’ve got stuff to work on and every second counts. The holidays are coming guys! Plus, I have trouble actually just sitting to watch a movie because I get twitchy and want to be doing something. I’ve also seen those particular movies a
billion few times so I don’t feel like I missed anything by not paying strict attention..
I only watched like one truly scary movie with Lela because we’ve kind of gotten stuck in a Lost marathon and, good griefers, that show is addictive! This is the third time I’ve watched it but her and Jen have never seen it, so it’s still almost as fun as the first time. Oh, and this is the first time I’ve watched it since I saw the ending. I still don’t completely get it (I don’t think anyone does), but it’s making a little more sense this time around.
Also, I know what I said about keeping Paxton (the pumpkin) around until Thanksgiving but I don’t think he’s too keen on the idea. He’s feeling a little bit wrinkled and I think I’ll have to say goodbye come the 31st. Sorry, Paxton.
Okay, but pancakes. I think my favorite thing about these pancakes is that they are a completely healthy recipe (possibly minus the brown sugar and butter, but those are still considered healthy in moderation, right?), but they taste like dessert! All the flavors you adore in the autumn are wrapped up in a fluffy pancake form and topped with this delicious maple cinnamon butter! Yuh-um!
The good thing about these is that you can still make them all through November and even into December if you aren’t sick of pumpkin by then. I can’t think of any breakfast that makes my family as happy as pancakes (with the possible exception of bacon with pancakes)! I’m gonna bet you’re a pancakes fan as well if you’ve suffered through my random rambling to get here. So I’ll leave it here and shut up so you can get to making these!
- 1/4 cup butter, softened to room temp
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla bean scrapings (about 1 bean)
- 2 eggs
- 1 cup whole milk
- 1 cup pumpkin puree
- 2 tablespoons melted butter, melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract (optional)
- 2 cups whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/2 tablespoons baking powder
- Stir together the maple syrup and butter with a fork in a small bowl until combined. Add the vanilla and cinnamon and stir very well until mixture is light and easily spreadable.
- Whisk the eggs, milk, pumpkin, melted butter, honey, and vanilla in a medium mixing bowl. In a separate bowl combine dry ingredients and stir until combined, then add to the liquid mixture. Whisk until combined.
- Heat a large skillet over medium high heat and spray lightly with oil or cooking spray. Pour 1/4 to 1/3 cup of batter per pancake onto skillet and cook on each side for 1 to 2 minutes until browned. Repeat with remaining batter.
- Serve warm with maple butter and syrup if desired.