Hello! I’m writing tonight about breakfast. It feels strange to me since I just ate dinner. Anyway, I made these pumpkin buttermilk pancakes last Saturday morning for breakfast. The 26th was David’s birthday and since we both had to get up for work I promised him a nice breakfast for Saturday morning. I got up, made these pancakes, attempted to take photos of them (remembered I should get out my tripod too late, obviously), and made French press. It was such a delicious breakfast! I love the tang buttermilk gives pancakes. These are the perfect amount of pumpkin to me. I’m not a huge pumpkin lover, like get obsessed with it every single fall, but I do accept it as an ingredient to use by the middle of September all the way through probably February.
After breakfast Saturday morning we had to jump to our chores. I took over cleaning the house duty and David took care of cleaning the car. We also needed to pick up sandwiches and get ready for our concert to see Jason Aldean. Wooohooo! The concert was so good! We went with our friends Jeff and Debby and had such a good time. Jason Aldean preforms amazingly as well as Florida Georgia Line. We didn’t get home until 1:30 am! I don’t think I’d been up that late since our wedding night. I definitely don’t enjoy being up that late. Especially since the next morning I could only sleep in until about 7:45. Darn internal clock! My body is used to waking up too early.
Luckily my Sunday was rather low key. My friend Michelle picked me up and we went to an 11:15 am appointment for her to try on wedding dresses! It was so fun. I definitely enjoyed helping her pick out her dress, though it’s not any of the ones I pulled for her to try on. That’s okay! The one she picked is pretty amazing and looks so beautiful on her. I can’t wait for her wedding day.
After trying on dresses for a couple hours, Michelle, Ali, Alicia, and I headed over to Sea Thai Bistro where we had a late lunch. It was so tasty! I love that place. After Michelle dropped me back off I was feeling pretty sluggish, but went on a short walk with David & Ryder.
I then laid on the couch for almost two hours watching Revenge Season 3. I finally finished it and just in time for the 4th season, too! That show is super addicting since every episode ends on a cliff hanger — ugh!
I then went to Whole Foods and Safeway and David and I made chicken enchiladas with a homemade enchilada sauce (recipe here). They were soooo good! So, that pretty much was a run down of my weekend. It was quite nice but I’m looking forward to a more low key weekend this week. We’re running a 5k on Saturday night with my mom and Aunt and will most likely get some dinner afterwards. I’m really looking forward to it since I’ve never done a 5k in the dark! Should be interesting.
Try these pumpkin buttermilk pancakes sometime this fall. It’s definitely not a breakfast I’ll be making all the time since they are rather indulgent, but they are absolutely worth it for a treat!
Pumpkin Buttermilk Pancakes
2 cups flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 cups buttermilk
1/2 cup pumpkin puree
2 tablespoons coconut oil
1. Preheat pan or griddle over low heat. Lightly grease pan with coconut oil.
2. In a large bowl; whisk together flour through nutmeg.
3. In a large measuring cup whisk together buttermilk, eggs, and pumpkin puree. Stir wet ingredients in large bowl of dry ingredients and slightly mix. Pour in coconut oil and mix until combined.
4. Using a 1/3 cup measuring cup pour batter onto hot griddle. You may want to turn the heat up a little higher so the pancakes turn a nice color. Flip once the pancakes start to bubble slightly. Cook on second side for about 1 minute. Serve with syrup and enjoy.
*Note: I recommend adding the coconut oil separately from the other wet ingredients since coconut oil tends to solidify once it’s cooled.