Fluffy Pumpkin Pancakes

As a family we love pancakes! We have them for dinner once or twice a month. I know what you’re thinking, pancakes for dinner?! We love to have breakfast for dinner sometimes, and we do it every Friday! So, we have a few different pancake recipes, and this Fall recipe is perfect for this week! They have a nice pumpkin flavor and are super light and fluffy.

What You’ll Need…

1 ½ Cup All-Purpose Flour

3 ½ Teaspoons Baking Powder

1 Teaspoon Salt

1 Tablespoon Sugar

1 Teaspoon Cinnamon

3 Tablespoon Butter (Melted)

1 ¼ Cup Milk

2/3 Cup Pumpkin Puree

Add flour, baking powder, salt, sugar, and cinnamon to a mixing bowl and whisk to combine.

Add the butter, milk, and pumpkin and stir to combine.

Scoop the batter onto a greased skillet or griddle over medium heat. We prefer our pancakes to be about 2-3 Tablespoons worth of batter. Allow it to cook until bubbles start to appear and then flip. Allow the other side to cook through. Keep the pancakes warm until serving (while the others are cooking) in a 200̊̊ F oven.

Serve with your favorite pancake toppings. Some of ours are peanut butter, syrup, or cream cheese icing.

Enjoy!!

Roasted Butternut Squash

It’s Fall, and that means fall food! One of my favorite Fall foods is butternut squash. We love to have roasted squash in burritos, tacos, with eggs or pasta. Today I have for you my roasted butternut squash recipe.

What You’ll Need…

1 Butternut Squash

Ground Cloves

Garlic Powder or Honey Garlic Rub

Seasoned Salt

Olive Oil

Pre-heat you oven to 425̊ F.

Cut off the top and bottom of the squash. Lay it on its side and cut it in half to make it easier to peel.

Peel the skin from both halves of the squash.

Once the peel is removed cut the bottom in half and remove the seeds.

Cut the squash into ½ - 1 inch cubes and spread them out on a greased baking sheet.

Drizzle the squash with olive oil and spices. Toss the squash gently to make sure that it is coated with oil and spices.

Bake at 425̊ F for 30 minutes. After 30 minutes increase the heat to 500̊ F and bake for an additional 5-8 minutes.

Remove the squash from the oven and enjoy as part of a taco or burrito, with eggs, pasta, or salad, or whatever you like!