I’ve made pumpkin pancakes a few different ways over the years, but this one is my absolute favorite because I think it tastes like pumpkin pie! Especially when you top it with a generous helping of whipped cream. Delicious!
I like to make a large batch of these and then freeze them for a quick morning breakfast. They’re not quite as fluffy once frozen and then reheated – but still very yummy!
If you freeze them, place a piece of wax or parchment paper between each pancake if you’re stacking them. This will make it easier to select one pancake at a time to reheat. Or, you could place each one in its own freezer Ziplock back, but I don’t find it very economical to use one bag for one pancake. You could also place several in a plastic container meant for a freezer. But, for me, that wastes space.
I hope you enjoy these – they are definitely one of my favorite fall breakfast options.
So, this isn’t necessarily a vintage recipe – but one that does bring me back to times past. Fall is my favorite time of year and apple flavors are what stand out to me when remembering autumns of long ago.
I know, it’s more popular at the moment to want Pumpkin flavored everything (which, I do), but apple reigns supreme for me.
I found this recipe a while back, and am not sure where exactly. I tweaked it just a bit because I thought it was a little bland, but also because it was a bit too thick. I remember adding more and more milk while mixing, and making note that I added a total of 1 extra cup of milk.
So, if you want to make this in its more original form, remove one cup of milk from the recipe as well as 3/4 tsp of the nutmeg.
Every time I make it, I’m very tempted to put 1/4 teaspoon of clove in as well. I adore clove and can go overboard with the spice. Maybe someday soon I’ll include it and update this post as to how it changed or enhanced the recipe. If you try it, let me know how it does.
I used this donut pan, and loved the number of donuts that I could make at one time. But I’ve listed some other options below. You can be really creative when shaping your baked donuts! I think that’s especially fun around the holidays.
I found this cute idea for a candy cane shaped danish on Amanda’s Cookin’ – and have been in love with the idea of fun danish shapes ever since.
The ingredients below are nearly identical to Amanda’s, the only difference being that I use more vanilla, and have cut the recipe in half. I also do not use parchment paper as she suggests. It’s a good idea, I just don’t do it because I most often don’t have it on hand.
Would love to see your candy canes! Be sure to share them with me on social media by tagging me in your pictures.
I wanted to love this recipe more than I did. But, perhaps I just enjoy a different type of dinner roll.
My son, on the other hand, really enjoyed these Banana Dinner Rolls.
The rolls are more dense than I would prefer a dinner roll to be. And I fully expected that as there were no instructions for allowing the yeast to proof.
My Notes and Suggestions for this Recipe:
If you’d like a more fluffy dinner roll, I suggest: (1) Adding anywhere from 1/2 cup of water or milk up to 1 cup. (2) Adding a teaspoon of Crisco for the yeast to feed on. (3) Warming the liquid and allowing your yeast to proof in the water or milk for 5 minutes before adding to the banana and vanilla mixture. (4) I typically use 1 tsp of yeast per 1 cup of flour. I would suggest increasing the yeast based on the amount of flour used.
Either way that you choose to make this recipe, I hope that you enjoy it and let me know how it went.
If you'd like a more fluffy dinner roll, I suggest: (1) Adding anywhere from 1/2 cup of water or milk up to 1 cup. (2) Adding a teaspoon of Crisco for the yeast to feed on. (3) Warming the liquid and allowing your yeast to proof in the water or milk for 5 minutes before adding to the banana and vanilla mixture. (4) I typically use 1 tsp of yeast per 1 cup of flour. I would suggest increasing the yeast based on the amount of flour used.
2 1/3C.all-purpose flour
Preheat oven to 375F
Peel and mash bananas together with the vanilla in a medium-size bowl.
Add egg, mix together
Add yeast, mix together
In a separate bowl, mix together the flour and salt.
Add melted butter to banana mixture, and combine
Combine flour and banana mixture
Knead until dough comes together
Form into a ball and place inside a lightly greased bowl, cover, and set in a warm place to rise
Once dough has doubled, remove from bowl and shape into rolls
Place rolls in greased baking dish, cover, and allow to rise
Arizona Sunshine Lemon Pie, also known as Sunshine Pie, Sunshine Lemon Pie, or Whole Lemon Blender Pie is a lemon-lovers dream and absolutely simple to make.
This pie can be served warm, at room temperature, or chilled. I prefer a chilled lemon pie.
Tip: I think that glass pie plates work best for this recipe.
This has quickly become the most requested pie in my household. It’s so well-loved that I usually make two of them at a time. This is perfect for me as the heavy cream that I use comes in almost the exact amount for two pies. It also gives us enough to share with friends and family.
My favorite aspect of this recipe for homemade Sugar Cream Pie is the texture. Resembling more of a cheesecake in form, my son often scoops up a slice and eats it as if it were a piece of pizza! I use slightly less cream than I have seen in other recipes, and I also chill the pie nearly 24 hours before serving.
Great for dessert or breakfast – you simply can’t deny the beauty of this simple, and delicious, old-fashioned pie.
I love trying different bread recipes – and fruity bread seems to be a favorite in our home. I’ve tried many banana bread recipes over the years, but this is by far the easiest, most moist, and the tastiest.
I found this a few years ago while flipping through the many recipes I’ve collected from friends and family over the years and it was an instant hit.
It is sweeter and moister than any other banana bread recipe I’ve used before. Try it – your house will smell amazing all day and I’m sure you’ll love it.
Cake Box Banana Bread
3 fresh bananas – I do not suggest using overly ripe