Fluffy Pumpkin Pancakes – Plus 5 Other Fall Recipes!

Happy October, the month of everything pumpkin!

Pumpkin Pancakes

This morning, Mary came out of her room with a big fluffy blanket wrapped around her shoulders, and announced: “It finally feels like fall, it’s cloudy and wet outside and I smell pumpkin pancakes!”  I had to smile because she is TOTALLY right.  There is a definite feel of fall around here and I’m so ready for it!

Fluffy Pumpkin Pancakes

These hearty pancakes are a wonderful fall morning treat.  If you don’t have pumpkin pie spice mix on hand here is a link to my easy homemade mix.

Fluffy Pumpkin Buttermilk Pancakes!
 
Author:
Recipe type: Breakfast
Serves: 10
Ingredients
  • 1 & ¾ cups buttermilk
  • 2 eggs
  • ¼ cup maple syrup plus more for pouring on top
  • 2 teaspoons vanilla extract
  • ½ cup pumpkin puree
  • 2 cups all purpose flour
  • 1 tablespoon pumpkin pie seasoning
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
Instructions
  1. Put the first five ingredients into a bowl and whisk together.
  2. Put the rest of the ingredients in another bowl and mix.
  3. Then pour the dry ingredients in with the buttermilk mixture and stir gently just until mixed. Let the batter sit (for bout 10 min) while your skillet heats to medium low.
  4. Put a little butter into the skillet when it's hot and then WITHOUT stirring your batter scoop about one third of a cup out and fry it in the butter.
  5. Let them cook for a couple minutes on both sides until golden brown and not doughy in the middle.
  6. This recipe will make about 10 pancakes and they are wonderful served with butter and warm maple syrup!

Here are a few more fall recipes you might like to try out.

Easy Slow Cooker Applesauce

Easy slow cooker applesauce.

Fall Smoothies

Tasty fall smoothies.

Pumpkin Pie Spice Mix

Homemade pumpkin pie spice mix that I use in most of these recipes!

Pumpkin Chip Bread

Pumpkin chip bread.

Spiced Pear Butter

Spiced pear butter.

I’m going to go grab a hoodie and go for a walk.  Have a super day!

This recipe was shared at: The Weekend Potluck

How To Freeze Waffles, Pancakes, And French Toast For Easy Weekday Breakfasts

This is the easiest thing EVER.  Why have I not been doing this for years!?!?  I love easy, yet healthy breakfast foods.  The kind that I don’t have to worry about on weekday mornings.  Lately when I have the time, I make a HUGE batch of fluffy whole wheat pancakes, or waffles and then freeze whatever is left.  When I have bread that’s getting a little old I make french toast and put it in the freezer.  (sorry chickens no more stale bread for you)

How to freezeThis is how I do it:  Take your cooled off leftover pancakes, waffles, or french toast and layer them on a cookie sheet with parchment paper. (I have gone up to 4 layers)  Try to make sure they are not touching so you don’t have to hack them apart.

Freezing BreakfastPlace them in the freezer until they are frozen through.  The more layers the longer it will take.  I just leave mine in over night.  When they are frozen through, place them in a dated, resealable, freezer bag and put them back in the freezer.

Freezer WafflesIt’s that easy, and now you have a homemade, fast, healthy breakfast on hand.

To reheat them on those crazy weekday mornings, just pop them in the toaster.  You may have to adjust the timing or temperature on your toaster so they have time to thaw out and toast.  My girls use the toaster for the waffles, pancakes, and french toast, but if you aren’t into crispy pancakes and french toast you can always microwave them for 1 to 2 minutes or preheat the oven or toaster oven to 350 degrees and bake them for 10 to 15 minutes.

It’s sooooo nice to have yummy, healthy options in the morning that don’t come from a box.  🙂

 

This post was shared at: The Homestead Barn HopClever Chicks Blog HopHomemade MondaysThe Backyard Farming ConnectionTuesday With a TwistThe HomeAcre HopThrifty ThursdayWeekend PotluckFrugal Days Sustainable WaysFoodie Friday Real Food FridaysSimple Saturdays

 

The Best Whole Wheat Waffles

The Best Whole Wheat WafflesBefore a couple weeks ago I had never made waffles from scratch before.  In fact I haven’t made waffles at all for about 10 years.  I had always used a waffle mix before, but after deciding the mix was to expensive and REALLY time consuming for six people, I put the waffle iron up on the top shelf and forgot about it.  Well I tried to forget about it, but the kids would ask every once in a while if we could make waffles and I would distract them with puff pancakes or baked pancakes.  ANYTHING but waffles….I even played with the idea of throwing away the waffle iron so I had a good excuse not to make them. (I know, I’m awful!)  My poor deprived girls wouldn’t even know what a waffle is if they hadn’t spent the night at grandma’s house 🙂  Anyway, in all my brain wracking trying to come up with healthy, easy breakfasts for those busy week day mornings, waffles came to mind.  They aren’t exactly quick, but if I make a quadruple batch on the weekend and freeze them.  Tadah!…I have a from scratch breakfast that we can enjoy on the weekdays and still make it out the door by 7:15.

While I said these are not quick for a weekday morning, they are not at all hard to make and the time consuming part is waiting for the waffle iron to do its job.

Start by separating the eggs.  Mix together the egg yolks, milk, vanilla, and melted butter.  In a separate bowl stir together the flour, baking powder, salt, and sugar.  Stir the dry ingredients into the milk mixture, do not over stir.

Now this is the part that makes these light and wonderful!  Beat egg whites until they are stiff then fold them into the batter.

Waffle batterLet the batter sit for a few minutes while the waffle iron preheats.  Cook the waffles until they are a golden brown.

The Best Whole Wheat Waffles
 
This makes about 12 waffles.
Author:
Ingredients
  • 2 eggs-separated
  • 1½ cups milk
  • ⅓ cup melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour or 1 cup whole wheat and 1 cup all purpose flour (I recommend the pastry flour though)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar - I use organic sugar or sucanat or you can omit the sugar altogether if you would like.
Instructions
  1. Mix together the egg yolks, milk, melted butter, and vanilla.
  2. In a separate bowl stir the flour, baking powder, salt, and sugar together.
  3. Stir the dry ingredients together with the milk mixture...don't over stir.
  4. Whip the egg whites until they are stiff then fold into the batter.
  5. Let the batter sit for a few minutes while the waffle iron heats up.
  6. Bake waffles as recommend in your waffle maker until golden brown.

These really are the best!!  I’m very glad I dusted off my old waffle iron to experiment (and so are my girls).  😉  We will be making these VERY often to have on hand out of the freezer.

Waffles

This post was shared at: The Homestead Barn HopClever Chicks Blog Hop Homemade MondaysTuesdays With a TwistBackyard Farming ConnectionReal Food WednesdayThe HomeAcre HopThrifty ThursdayFrugal Days Sustainable WaysFrom The Farm Blog HopFoodie FridaySimple Saturdays

 

Whole Wheat Cast Iron Skillet Biscuits

Whole Wheat Skillet BuscuitsOver Christmas break I had time to do some long over due deep cleaning in the red double wide.  I also did some purging and lots of STUFF went out the door, but when I came across my cast iron skillet I decided it was time to re-season it and put it to work.  It was a lot dusty and a little rusty.  Here are a couple before and after pics.

Cast Iron SkilletRust be gone!I had put this poor skillet in hiding shortly after my mom gave it to me….Why, you ask?  Well I knew nothing about cast iron and the whole seasoning thing kind of intimidated me.  Then, the first thing I attempted to cook was eggs……ya, they didn’t turn out so great!!  By not so great, I mean a smoking, smelly, skillet with bits of crunchy black eggs.  After that the top shelf in the laundry room seemed like a good home for the cast iron skillet.  Recently I have come across some blogging posts about caring for your cast iron and some recipes that work well with it.  They made it sound easy enough, so I thought I would give it a try.  It made me feel a little better to read that though it’s not impossible, eggs are not the easiest thing to cook in cast iron.  🙂  I have decided to stay away from eggs until I am a more seasoned (haha) cast iron cook!

These biscuits are the first thing I made in my skillet.  They turned out GREAT.  They are light, flavorful, quick, and my favorite EASY!

2.0 from 1 reviews
Whole Wheat Cast Iron Skillet Biscuits
 
Author:
Serves: 10
Ingredients
  • 2 cups whole wheat pastry flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • ¼ cup butter
  • 1¼ cup buttermilk
  • 2 tablespoons melted butter
  • 1 cup flour
Instructions
  1. Preheat the oven to 475 degrees
  2. Stir together the flour, sugar, baking powder, salt, and baking soda in a mixing bowl.
  3. With a pastry blender, or your hands, cut the butter into the flour mixture until the butter is about the size of peas.
  4. Add the buttermilk to the mixture and stir just until combined, then let it sit for a few minutes.
  5. In a separate bowl place the additional 1 cup of flour.
  6. Scoop about ¼ cup of biscuit mixture out and gently toss it in the flour. Lightly shake off excess flour and place it in a greased 10 inch cast iron skillet.
  7. Continue with the other biscuits, you will end up with about 10 biscuits.
  8. Pour the additional 2 tablespoons of melted butter over the biscuits.
  9. Bake for 16-18 minutes.

 

Skillet BiscuitsNote: This recipe is for a 10 inch skillet and mine is a 12 inch.  That’s why the biscuits look so small in the pan. 🙂  If you don’t have a cast iron skillet you can use a cake pan.

This recipe also works using 1 cup of all purpose flour and 1 cup whole wheat flour instead of 2 cups whole wheat pastry flour.

Buttermilk BiscuitsThis recipe was adapted from:  crunchyrock.com

This post was shared at: Clever Chicks Blog HopInspiration MondayThe Homestead Barn HopThe Backyard Farming Connection HopTuesday With a TwistThe HomeAcre HopThe Homemaking PartyFrugal Days Sustainable WaysFrom The Farm Blog HopWeekend PotluckSimple Saturdays Blog Hop

Baked Whole Wheat Pancakes

One of my sisters sent me a baked pancake recipe the other day via Pinterest.  What a brilliant idea!!  As I mentioned before in my German Puff Pancake post I really dislike standing at the oven flipping pancakes FOREVER….while half of the family eats and the other half waits for a pancake.  There are times though that you just need a good ol’ fluffy  pancake and we’ve been loving my Fluffy Whole Wheat Pancake recipe.  As I slowly bounced this idea of baked pancakes around in my brain…I thought, why can’t I bake my own pancake recipe?  That would be the best of both worlds, a pancake that I already know we like and no flipping or waiting involved. 🙂

So I mixed up a batch of Fluffy Whole Wheat Pancakes.

Baked PancakesPoured the batter into a greased 13X9 inch pan.

Baked PancakesBaked it at 350 degrees for 25 minutes.

Whole Wheat Baked PancakesWho says you can’t have your cake and eat it too?

Baked Whole Wheat PancakesThis got a thumbs up from everyone around here, including Uncle Tom.  😀

Pear Smoothies – A Healthy Fall Treat!

Fall SmoothiesFall is in the air!

On our way home from a shopping trip my mom and I stopped at a fruit stand.  Everything looked soooo good (I love this time of year)!   After some debating I settled on a box of pears and a box of apples.  The pears were really ripe and by the next morning I thought the fruit flies were going to pick up my kitchen and fly away.  I quickly started a big batch of pear butter (I’ll share that recipe later) and then I froze a bunch to use in future smoothies.  What was left, nicely fit in the fridge and we are still enjoying fresh pears and fall smoothies.  After putting up a couple fly strips, my kitchen is now (mostly) fly free again!

Here are two wonderful, healthy fall smoothies!

Cinnamon Pear Smoothie 

All you need is: 2 pears (cored and quartered) – 1 frozen banana (cut into pieces) – 1 cup of milk (any kind) – 1/2 cup vanilla yogurt1/2 cup oatmeal1/2 teaspoon ground cinnamon – a pinch of nutmeg.

Cinnamon Pear SmoothiePut everything in a blender and puree until nice and smooth. This makes enough for 3 of us to have a nice size smoothie.

Apple and Pear Smoothie

You will need: 1 ripe pear (cored and quartered) – 2 apples (cored, peeled and cut into pieces) – 1 frozen banana (peeled & cut into pieces) – 1/2 cup vanilla yogurt – 1/2 cup of apple juice1/4 teaspoon ground cinnamon

Pear Apple Smoothie 1Throw it all in the blender and puree until smooth.

 These make a healthy breakfast or snack….it’s like fall in a cup!

The Queen Of The Red Double Wide adapted these recipes from: AllRecipes.com and Good Food Channel

Healthy Homemade Blueberry Muffins

Blueberry Muffins 3Berries seem to be everywhere right now, and muffins are a weakness of mine so we’ve been eating lots of them lately.  A couple weeks ago I shared a Fresh Raspberry Muffin recipe that used our homegrown raspberries.  The girls and I made several batches, but now the bushes are pretty much picked clean.  Sadly we don’t have any blueberry bushes (yet), but I did find some for a very good price the other day so I bought LOTS!   I  found this blueberry muffin recipe about a month ago and they looked sooooo delicious I couldn’t wait to try them!  I made a few minor alterations to the recipe and oh yum, yum, yum!

Blueberry Muffins 1In a big bowl stir together the milk (any kind will work), melted butter or coconut oil, egg, vanilla and sugar.  Then mix in the flour, baking power, and salt.

Blueberry Muffins 2Gently fold in the blueberries.  We used fresh berries but frozen would work too. Fill greased muffin tins two thirds full (this makes about 10 muffins).  Bake at 375 degrees for 20 minutes.

Blueberry Muffins 4They went really well with my iced coffee. 😀

Healthy Homemade Blueberry Muffins
 
Author:
Cuisine: For breakfast or a snack
Serves: 10
Ingredients
  • ¾ cup milk - any kind of milk will work
  • ¼ cup melted butter or coconut oil or olive oil if you prefer
  • 1 egg
  • ½ tsp vanilla extract
  • ⅓ cup organic sugar or sucanat
  • ¾ cup unbleached all purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup blueberries fresh or frozen
Instructions
  1. Stir together the milk, butter, egg, vanilla, and sugar. When it's nice and smooth mix in the flours, baking powder, and salt. Then gently fold in the blueberries. Fill greased muffin tins about two thirds full. Bake at 375 degrees for 20 minutes. This will make about 10 muffins and can easily be doubled if you want more.

I’m going to make a dairy free version of these for my mom and sister by using almond milk and coconut oil.  I love recipes that you can easily substitute ingredients for people with allergies!

This recipe was adapted from Angela at Hickory Trails.  She took some amazing pictures of her muffins; you should check out her blog!

Fresh Raspberry Breakfast Muffins

Raspberry Muffins 5We have been getting a few raspberries from our garden, but not enough to make jam for canning or freezing or any thing like that, so the kids and I have been eating them as we pick them.  Most of the time they are gone before we leave the garden……..it’s mostly the kids….really!  The other day we managed to pick more then we could eat right then, so they came in the house and went into these delicious muffins.  We’ve managed to make a couple more batches since then, simply because the kids liked the muffins so much they decided it’s worth taking a bowl to the garden when they go. 🙂

Start out by melting the butter, then stir in the sugar, eggs, milk, and vanilla.  Measure in the flour and baking powder.

Raspberry Muffins 1Stir well, then gently fold in raspberries.

Raspberry Muffins 2Raspberry Muffins 3Grease a muffin tin and fill muffins cups two-thirds full.  Bake at 375 degrees for 20 to 25 minutes. Makes 12 muffins

Raspberry Muffins 4An easy breakfast or healthy snack with berries strait from the garden….yummmm!

Raspberry Muffins 6

5.0 from 9 reviews
Fresh Raspberry Breakfast Muffins
 
Author:
Serves: 12
Ingredients
  • ⅓ cup butter or coconut oil - melted
  • 1 cup sugar - I used organic sugar and only put in ¾ of a cup
  • 2 eggs
  • ½ cup of milk (any kind of milk would work)
  • 1 teaspoon vanilla extract
  • 1¾ cup flour - I used 1 cup unbleached all purpose and ¾ cup whole wheat
  • 2 teaspoons baking powder
  • 1 to 2 cups fresh raspberries
Instructions
  1. Melt the butter or coconut oil then stir in the sugar, eggs, milk, and vanilla.
  2. Measure in the flour and baking powder - mix well
  3. Gently fold in the raspberries.
  4. Fill greased muffin cups two-thirds full.
  5. Bake at 375 degrees for 20 to 25 minutes.
  6. Makes 12 yummy muffins!

I substituted some whole wheat flour and reduced the sugar a bit.  I wanted a healthier breakfast type muffin.  You can adjust it how ever your heart desires!

This recipe was adapted from: Taste Of Home

Fluffy Whole Wheat Pancakes From Scratch

These super fluffy, slightly sweet pancakes are absolutely delicious!

DSCN7229 (640x480)-1Pancakes are another one of those things I have never made from scratch before recently.  I always used the mix that you just add water to.  It was easy, but if I had known how good from scratch pancakes could taste I would have never bought those mixes!

DSCN7239 (640x480)-1My first few attempts at “from scratch” pancakes turned out horrible!  I wanted healthy (well at least healthier than the store bought mix)  but I also wanted yummy…..and I thought for a while there was no such thing!  Then I found this recipe and tweaked it slightly.  It takes longer than the store bought mixes, but it’s WELL worth it!

Your first step is to combine the milk and vinegar and let it sit for 10 minutes.  This will sour the milk but don’t worry, you won’t be able to taste the vinegar, I promise!  Mix together the dry ingredients in another bowl.

DSCN7217 (640x480)Then whisk the eggs, melted butter, and vanilla into the soured milk.  Pour the milk mixture into the dry ingredients and stir well; it will be thick.

DSCN7222 (640x480)Let the batter sit for 10 minute while the pan heats up.  Lots of bubbles will form during that time…DON’T stir the batter again, the bubbles will give you super fluffy pancakes.

DSCN7227 (640x480) (2)Place 1/4 to a half of a cup of batter in a buttered pan at medium low heat.  When you see bubbles appear on the surface of the pancake, flip it over and brown the other side.  This recipe made 10 – 6inch pancakes.  They are very filling; so if you want, you could easily cut the recipe in half if you don’t need that many.

DSCN7236 (640x480)-1I haven’t tried it yet but I think these would be wonderful with chocolate chips or blueberries!!

4.9 from 11 reviews
Fluffy Whole Wheat Pancakes
 
Makes 10 fluffy pancakes
Author:
Cuisine: Breakfast
Ingredients
  • 1½ cups milk
  • ¼ cup vinegar
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ¼ cup sugar - I use sucanat or organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 eggs
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla extract
Instructions
  1. Combine Milk and vinegar and let set for 10 minutes.
  2. In a separate bowl mix together flours, sugar, baking powder, baking soda, and salt.
  3. Whisk together the eggs, melted butter and vanilla then pour into the soured milk.
  4. Stir well and pour mixture into the dry ingredients. Whisk until most of the lumps are gone, but don't over beat it. It will be pretty thick, let it sit for 10 minutes. Bubbles will form during that time, don't stir the batter, you want the bubbles.
  5. Gently dip out ¼ to a half of a cup of batter and place it on a buttered grill preheated to medium low heat. When bubbles form at the surface of the pancake turn it over to brown the other side.
  6. Top with butter and syrup or your favorite pancake topping!

 

The Perfect Eggs for Breakfast Sandwiches

DSCN5058 (578x640)-1I know, I know, you’ve all seen this trick of cooking eggs in muffins tins.  It’s a great idea, don’t you think?  Our family has been enjoying these allot!  The only thing I do differently is cook them in a JUMBO muffin tin.  They are bigger around and fit PERFECTLY on English muffins and biscuits.

DSCN5064 (640x480)-1Crack eggs into jumbo muffin cups (grease them first) add salt and pepper and bake at 350 degrees for 10-15 minutes and you have the perfect eggs for those yummy breakfast sandwiches.

Here are some that we’ve been enjoying….the possibilities are endless!!

DSCN5115 (640x480)-1This is a toasted, sour dough English muffin with cheddar cheese, bacon and a perfect egg!

Click here for an easy, mess free way to cook bacon!

 

 

DSCN5070 (640x480)-1

This is a toasted, whole wheat English muffin with egg and cheese. I had to make my 8 year old stop eating so I could get this picture.  She wasn’t very patient for some reason??

 

 

DSCN6084 (640x480)-1This is a homemade whole wheat biscuit with a sausage patty made with my homemade breakfast sausage seasoning and a perfect egg!

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