Pumpkin Muffins, Pancakes, & Buttermilk Syrup…Oh My!
You want a home cooked meal that is comforting, but not time consuming and I have three quick and easy recipes that you can make and eat that night, or for breakfast, and they freeze well too, let’s do some cooking! We are making Chocolate Pumpkin muffins, pumpkin pancakes, and buttermilk syrup. And I was joined today by my mom, who is the master baker in our family.
We’re going to start with our pumpkin muffins. Now, these have two base ingredients and then you can add whatever else you want. It’s a chocolate cake mix and a can of pumpkin. Yep, that’s it. Do not add the oil, water, or eggs to the cake mix. You just want the dry mix. We add chocolate chips, you could add chopped nuts, those cinnamon chips, coconut, really anything. And they don’t taste super pumpkin any - it’s just a very dense chocolate cake. Follow your cake mix baking directions. The one I used from Aldi called to bake cupcakes at 350 degrees for 18-21 minutes.
Next up are pumpkin pancakes with buttermilk syrup. It’s super easy. It’s tangy and creamy and sweet, and other than buttermilk and pumpkin you probably have everything on hand. The recipe is from Six Sisters Stuff here’s the link: https://www.sixsistersstuff.com/recipe/buttermilk-syrup/
Now on to the Pumpkin Pancakes. Using your favorite pancake mix measure out enough mix to make 18 - 21 pancakes, so for my mix it’s 3 cups. You’ll probably have to play a little with this one based on your pancake mix. But for me it’s 3 cups of mix, one can of pumpkin and then I just add the water until I get to the right consistency. If you are the type of person that needs exact measurements well….buckle up buttercup because we’re getting a little crazy with this one and you’ll be okay. So mine calls for 2 cups for water, but I’m going to start with a cup and then add it from there until I get the right consistency. The batter needs to stand for about 2 minutes which is a great time to make your syrup because it’s just that easy.
Once your syrup is done and your pancake batter has rested, set your griddle to 375 degrees, if you are using the stove, I find medium low works well for my stove and my pan. But you do what works for you. I assume you have some level of pancake making ability.
Now there’s some controversy about how big to make pancakes. My dad used to make them as big as the plate, he also used to put a little sprite in them….that’s delicious…the bag here says 1/4 cup per pancake. I use my instant pot ladle. You can’t mess this up.
Once they start to bubble a little on the top and the edges get set it’s time to flip. Let them go another few minutes and take them off.
Now we are going to have these with some bacon and this is going to make a really yummy dinner. We love having breakfast for dinner, it’s super easy and my kids think its a treat. But you can also freeze any of these. For pancakes you’ll want to put a piece of parchment paper between each one and then put them in a zip top bag. Then when you want to heat them up, you just throw some coconut oil in a skillet or on the griddle and toss them in there again. Depending on the size you can also put them in the toaster or you put them in your air fryer or oven. As for the syrup you’ll want to put that in an airtight container and store it in the fridge for 1-2 weeks….if it lasts that long. And of course once you start cooking the taste testers are sure to show up.
So there you have it, three recipes that taste every bit of home cooked without tons of ingredients and work. And there’s more tips and tricks over in the YouTube video, check it out!
