Pumpkin Pancake Recipe

Confession: I’ve never been a big pancake fan. But then, I made this pumpkin pancake recipe. These pancakes are so fluffy and full of the comforting flavors we love in the fall. I’ve officially become a pancake lover (as long as it is these pancakes).

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Pumpkin Pancakes
Prep Time 20 minutes
Servings
pancakes
Ingredients
Prep Time 20 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices and set aside.
  2. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil, and vanilla.
  3. Add the wet ingredients to the flour mixture and whisk gently until combined. Let the batter set for 5 minutes.
  4. Meanwhile, preheat a pan to medium heat. Drizzle vegetable oil on the warmed pan.
  5. Ladle 1/3 cup of the batter onto the pan for each pancake.
  6. Cook for 2 to 3 minutes, or until the bubbles around the edges are open and set. Flip and cook on the other side for an additional 2 minutes.

Tasty Crock-Pot Beef Stroganoff

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Tasty Crock-Pot Beef Stroganoff
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut stew meat and coat with salt and pepper. Put in Crock-Pot with onion. Mix garlic salt, Worcestershire sauce, bouillon and ketchup. Pour over meat and cook on low for 6 - 8 hrs.
  2. Turn Crock-Pot to high and add the mushrooms. Dissolve the flour in a small amount of water and stir with a whisk. Add it to the Crock-Pot and stir until blended. Cook for 15 minutes or until slightly thickened. Stir in sour cream and turn off heat. Serve with noodles or rice.
Recipe Notes

*Optional: Instead of using 1 1/2 cups of beef bouillon, use 1/2 cup wine and use only 1 cup beef buillon.