So fall season has officially arrived and here are 2 favorite breakfast recipes to share.
Easy Peasy Pumpkin Pancakes
I love making pancakes with pumpkin, apple, or maple flavors during the fall season. I do love to bake from scratch, but when it comes to quick weekday pancakes, I like to start with an easy pancake mix. It’s so easy to take it up a notch with milk, extract flavorings and fresh fruit or in this case canned pumpkin.
🔸2 cups dry boxed pancake mix
🔸1 & 1/4 cups milk
🔸1 cup canned pumpkin
🔸1/2 teaspoon cinnamon
🔸1/2 tsp pumpkin pie spice
🔸1 tsp maple flavoring (optional)
In a large bowl, whisk together all ingredients in a large bowl until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes.
Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. When ready to serve, top with whipped cream, pecans, and maple syrup.
This eggnog french toast recipe is super easy to prepare and the flavors of cinnamon and nutmeg make it a great dish to serve to guests during the holiday season and on Christmas morning or before Christmas, the stores now sell it beginning in October. 😋
🔸1 1/2 cups eggnog
🔸5 large eggs
🔸1/2 tsp ground nutmeg
🔸1/2 tsp rum extract
🔸12 slices Texas toast or challah or bread
Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together eggnog, eggs, nutmeg and rum extract until very well blended. Pour mixture into a 11 by 7-inch baking dish (or other similar sized shallow baking dish) and dip bread 2 slices as a time into mixture, then rotate and coat opposite side (I also like to gently squeeze to soak to the center, then lift and gently squeeze again to remove excess).
Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden.
Serve warm with maple syrup.