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

Waffles

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 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

 

Pumpkin Chip Bread or Muffins

Pumpkin Chip Bread

Here is the first recipe I’m sharing that uses my homemade pumpkin pie spice mix.  This is so perfect for a cool fall day, and as a bonus it will make your house smell like fall too!

Pumpkin Chip Bread

5.0 from 1 reviews
Pumpkin Chip Bread or Muffins
 
Author:
Recipe type: Quick Bread
Ingredients
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup plain Greek yogurt
  • ¾ cup butter - melted
  • 1 cup all purpose flour
  • ⅔ cup whole wheat flour
  • 1 cup sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Pumpkin Pie Spice Mix
  • 1 cup chocolate chips plus ¼ cup for sprinkling on top
Instructions
  1. In a mixer or large bowl combine the pumpkin, vanilla, eggs, butter and yogurt. In a separate bowl stir together flours, sugar, salt, baking powder & soda, and Pumpkin Pie Spice mix. Pour dry ingredients into the mixer and blend well. Fold in the 1 cup of chocolate chips. Grease a loaf pan, pour batter in and sprinkle remaining chocolate chips on top. Bake at 350 degrees for 60 to 75 minutes.

Pumpkin Chip BatterNote: If you don’t have plain yogurt you could substitute sour cream and you could also substitute apple sauce for the butter.  I used organic sugar but sucanat would also work.  I also used a little less sugar and chocolate chips and it was still yummy, yummy!

Pumpkin Chip MuffinsInstead of bread you can make muffins.  These are the jumbo muffins and they took about 30 minutes to get done.  The smaller regular size muffins take about 20 minutes.  Be sure to grease your muffin tins and fill them about 2/3 full…..yummm!

This recipes was adapted from: Java Cupcake

Baked Whole Wheat Pancakes

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.  😀

Healthy Homemade Blueberry Muffins

Blueberry Muffins 3

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 6

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 6 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

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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!

 

Homemade Seasoning for Breakfast Sausage

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This sausage recipe has been moved to our new blog!  Just click here and it will take you to the Homemade Seasoning for Breakfast Sausage recipe at Sufficient Acres.com.

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Here are some of my other homemade spice and seasoning mixes you might like:

Ranch Seasoning PacketsItalian Sausage SeasoningPumpkin Pie Spice MixHomemade Seasoning SaltOnion Soup Mix Packets

DSCN6068 (640x480)-1Sorry for the inconvenience while we slowly move posts to our new blog.

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