So far this fall, I’ve blogged about the perfect pumpkin cookie recipe and surprisingly simple pumpkin beer bread. Why stop there? Let’s continue our pumpkin-fest with a twist on a breakfast classic: pancakes! Yes, pumpkin pancakes!
On Saturday morning, I cooked a colorful breakfast featuring pumpkin pancakes and fingerling potatoes that I bought out of curiosity at the local Super Target. The orange-tinted pancakes were moist, fluffy and positively delectable.
The purple potatoes, a matte aubergine color on the outside, were a shocking amethyst hue on the inside. What do purple potatoes taste like, you ask? Tasty, just like the others! I couldn’t taste the difference. Have you come across any across any purple potatoes this fall?
I followed Big Girls, Small Kitchen’s recipe for pumpkin pancakes, making a few minor adjustments along the way. I’ve included my adapted version here for your convenience.
- 1 cup whole wheat flour (I used white whole wheat flour)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons brown sugar
- ⅓ cup pumpkin puree
- 1 egg
- 1 cup milk
- ½ teaspoon vanilla
- 2 tablespoons butter, melted and cooled
- Mix the dry ingredients together in one bowl. Whisk the rest of the ingredients together in another bowl.
- Combine the two, mixing until just combined. Go forth and make pumpkin pancakes!
To bake the fingerling potatoes, crank up the oven to 400 degrees. Since the potatoes are so small, there’s no need to peel, poke or slice ’em! Just scrub the little guys under water. Toss the potatoes in olive oil, sprinkle with sea salt and black pepper, and bake for 25-30 minutes. Note: Martha recommends cooking the potatoes in a cast iron skillet that has been preheated in the oven for 15 minutes. That’s what I did and it worked well.
Both the pancakes and potatoes were simple to make. They’re particularly striking when paired on the same plate. Honestly, have you ever seen a prettier breakfast?