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With Autumn Around the Corner, It’s Almost Time for Pumpkin Spice Pancakes and Waffles!

With autumn just around the corner, we turn to pumpkins and spice and everything nice. My sister Mary helped me find these two recipes when I first opened the Harrington House. With only a few minor variations, they have been a fall and winter staple, particularly as my brother keeps me in canned butternut squash from his garden. When a guest told me the other morning that pumpkin pancakes were his favorite, I knew I would be making them early this year. Mary’s other contribution has always been to serve them with ginger butter made by mixing minced crystallized ginger with softened butter. Yum, waffles!

Pumpkin-Ginger Pancakes
makes 8 pancakes

1 cup flour
2 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
1 cup buttermilk
3/4 cup pumpkin/butternut squash
2 tablespoons melted butter

Spiced Pumpkin Waffles
serves 8

2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin/butternut squash
1/2 cup brown sugar
1/4 cup melted butter
1 teaspoon vanilla extract

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