I LOVE weekend mornings. Despite the fact that I work from home, weekday mornings are still early and a bit chaotic, with Brandon rushing off to work, and me stumbling around making coffee and plopping in front of the computer. But Saturdays and Sundays are different. Lazy. Luxurious. No alarms, no agenda, and (usually) nowhere to be. On weekend mornings, we wake up when we want, and while making that first cup of coffee I start thinking about what to make for breakfast. Monday through Friday, breakfast usually consists of toast and yogurt, but Saturdays and Sundays the possibilities are limitless. Pancakes, waffles, French toast, bacon, omelettes, muffins, crepes, fruit salad...the list goes on and on. I'm on a total pumpkin kick right now, so the other day I decided to make pumpkin pancakes.


Typically, I love buttermilk pancakes–they're tangier and lighter than pancakes made with regular milk (and frankly, they just taste better). So I decided to find a pancake recipe with buttermilk AND pumpkin. I did a little research and found a recipe that I proceeded (per usual) to play around with. I replaced some of the all-purpose flour with whole wheat flour. I added a few extra spices and used butter instead of oil. I reduced the sugar a bit. In the end, the pancakes were light and tangy, with a great pumpkin spice flavor that tasted like fall. They're delicious with butter and warm maple syrup, or if you really want to go all out, you can add some roasted apples or toasted pecans.

Given that it's Friday, I'm already thinking about tomorrow morning–and pumpkin pancakes are definitely in the picture. Along with some bacon and plenty of coffee (and a stack of magazines I have every intention to read). Topped off with two highly energetic cats darting around the apartment. That's our typical Saturday morning. What about you?

PUMPKIN SPICE PANCAKESMakes 8 to 10 pancakes

3/4 cup all-purpose flour

1/2 cup whole wheat flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

1 cup buttermilk*

1 egg

1/2 cup pumpkin puree (NOT pumpkin pie mix)

2 tablespoons melted butter**, plus more for the griddle

In a medium-sized bowl, whisk together the flour(s), sugar, baking powder, baking soda, salt, and spices. In a separate bowl, whisk together the buttermilk, egg, pumpkin puree, and melted butter until smooth.

Whisk the dry ingredients into the pumpkin mixture until just combined. Let sit for five minutes.

Heat a non-stick pan or griddle over medium-high heat and brush with melted butter. Drop 1/3-cupfuls of batter onto the hot griddle and let cook until bubbles form on the surface of the pancakes.

Flip the pancakes with a heatproof spatula and let cook for another couple of minutes, until golden brown on both sides and cooked through.

Serve them as soon as they come off the griddle, with butter, warm maple syrup, and a couple slices of bacon. (Roasted apples, toasted pecans–or both!–would also be DELICIOUS with this recipe.) You can also keep the first batch warm in a 250°F oven as you finish making the rest.

*If you don't have buttermilk, you can use this easy substitution: Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Pour in enough milk to reach the 1-cup mark. Let the mixture sit for 5 minutes until it is beginning to curdle. It's ready to use!

**Feel free to substitute the butter for canola oil.