This recipe looked too good to pass up! Yum...I love breakfast for dinner. The pumpkin makes the pancakes extra moist and filling.
You can find the recipe here.
I doubled the recipe so we could freeze some for after-school snacks to pop into the toaster.
The recipe calls for buttermilk, so I made sure to pick some up at the store. Buttermilk has a chemical reaction with the baking soda in recipes to help bread(ish) recipes rise. Makes for some fluffy pancakes!
If you want to make the pancakes, but you don't have buttermilk on hand, you can always fall back on milk + vinegar as a buttermilk substitute:
For every cup of buttermilk in the recipe, use 1 Tablespoon of vinegar. White vinegar is the most neutral, but you could also use apple-cider vinegar. Red wine vinegar might add a little too much flavor. Put the vinegar in the bottom of your measuring cup. Add milk to the level of the amount needed in the recipe. Let the milk + vinegar sit for 5 minutes, then use it in your recipe. The vinegar adds the right amount of acidity to the milk so that it will chemically react with the baking soda in the same way that buttermilk does.
The pumpkin-bacon pancakes were delicious and filling. This recipe is a keeper! I served some melon and strawberries with it.