I used to have plans every weekend. Not necessarily big plans, but I would go into the weekend knowing that my Saturday included yoga at 9:30, brunch with a girlfriend, shopping in the afternoon, and meeting friends for dinner/drinks that night. And Sunday would be similar, maybe including an open house or sports watching.
Nowadays, unless we have a planned trip or visitors, we wake up on the weekend, make a nice breakfast, watch a show or two, and decide what we want to do with our day. It’s really nice, but still a little weird for me. My old self wants to reach out to friends and make dinner plans, see a movie, go to a birthday party, and be productive on the weekend. My new self is enjoying a calendar that is not filled to the brim with social activities, thus allowing time for walks along the lake, spur of the moment get-togethers, and watching TV without guilt.
My favorite part of these new weekends is having time to make something delicious for breakfast. I’m always the first one up, so I enjoy my chai latte, maybe grab some groceries, and start cooking.
I’m realizing that weekends are meant to have time to enjoy pancakes.
And fall weekends are meant for pumpkin pancakes.
Not much time is needed at all. Just mix the wet ingredients together.
And the dry ingredients separately.
Now mix ‘em all together.
And grill up some pancakes!
Happy Birthday to my dear ‘ole dad! May your birthday weekend be filled with a delicious pancake, bacon, and egg sandwich, covered in maple syrup, since I know that’s how you like them.
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 cups all purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 ½ teaspoons pumpkin spice
- ½ teaspoon salt
- Mix all the wet ingredients (milk, pumpkin, egg, oil) in a medium bowl. Combine all the dry ingredients (flour, sugar, baking soda and powder, spice, salt) in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Heat your pan or griddle to medium heat, greasing the pan with vegetable oil or butter. Pour about ¼ cup of the batter onto the pan for each pancake. Cook until both sides are light brown. Serve immediately with butter, maple syrup, pecans…whatever you like!