Category: Breakfast

This was absolutely the most fall breakfast I’ve ever had! It was everything I could have hoped for, fluffy, moist, full of spice, and perfectly pumpkin-y! This recipe was so easy and tasty, it honestly may be my favorite pancake recipe I’ve ever tasted. This would be great for entertaining friends and family for a brunch, feeding out-of-town guests during the holidays, and even as an annual fall tradition to make for the kids. I plan to make this again and again considering how much I LOVE THEM! Serve with warm butter, pecans, and your favorite syrup (my sister-in-law, Morgan, gifted us with delicious Bourbon Barrel Aged maple syrup and it was heavenly with these). Happy October!

Ingredients

• 1 ¾ cup buttermilk
• 1 ⅓ cup pumpkin puree
• 2 tablespoon oil
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• ¼ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon pumpkin pie spice

Instructions

• Combine buttermilk, pumpkin puree, oil, eggs and vanilla in a bowl.
• Mix together flour, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl.
• Make a well in the center of dry ingredients and pour wet ingredients. Mix just until combined.  Allow to rest about 10 minutes.
• Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
• Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.

Nothing beats a lazy Saturday morning, Sleeping in, French press coffee, and breakfast in bed with a movie. That’s precisely what I did this morning, and whipped up, literally, the easiest and tastiest breakfast…I want to share this because it was savory, filling, and so easy to make. Serve with toast, or on its own for a low-carb dish that doesn’t make you feel like you’re missing out on the crust in a traditional quiche. Makes for great weekday morning leftovers as well!

Ingredients

• 6-8 large shell eggs
• 1/3 cup milk
• 1/2 cup Mexican style blend cheese (Monterey, Cheddar, Asadero)
• 6 slices Mickleberry Ham, diced
• salt to taste
• pepper to taste
• Optional* top with Lawry’s Seasoned Pepper

Instructions

• Preheat oven to 350°
• In a medium mixing bowl, whisk together eggs and milk until fully blended.
• Add salt and pepper to taste in your egg mixture.
• To the egg mixture, add the diced ham, and cheese.
• Grease a 9” pie dish and pour mixture into dish.
• Bake for 25-30 minutes, serve hot with your favorite accompaniments!