We’re enjoying all the good things autumn offers and that includes a seasonal change in our Saturday breakfast menu at home on Holly Creek. Bring on the pumpkin pancakes. Blueberry pairs perfectly with the pumpkin and cinnamon in this recipe—our favorite fall pancake. Hope you love them too.

Pumpkin Blueberry Pancakes Recipe

An autumn breakfast specialty. It’s our favorite fall pancake. Hearty and delicious. 

Yield: 1 dozen 4” to 5” pancakes

Dry Ingredients:

1 ½ cup all-purpose, unbleached flour

1 ¾ tsp. baking powder

¾ tsp. cinnamon

½ tsp. baking soda

½ tsp. sea salt

1/8 tsp. ginger, ground

2 T. brown sugar

Wet Ingredients:

1 T. oil (I use olive oil)

1 1/4 cups buttermilk  (To make buttermilk, add 1 T. lemon juice to whole milk)

2 large eggs, beaten

¾ cup pumpkin puree

½ cup of blueberries

Thoroughly mix the dry ingredients together in a bowl. Then add the first four wet ingredients, which have been combined thoroughly, and mix until smooth. Fold in the blueberries. Fry pancakes on a hot griddle. We use an iron skillet. Serve with butter and maple syrup or your favorite toppings.

By Deborah S. Tukua, freelance writer, and author

Stay in touch, join us at www.deborahstukua.com