Cornmeal Waffles. Chocolate Chip Pumpkin Cinnamon Roll Dutch Baby. Don’t you just kind of wish this was in front of you right now?
Because I kind of do. I am seriously mad at myself that I waited so long to share these with you guys. Like a whole four days or so. Now, looking through these pictures they are all I want to smell baking in the oven. The smell alone is reason to make them. Speaking of which, I am so not ready for. How is it that Christmas is in eighty days (I know this because I have not one, but two Christmas countdowns on my computer)? So crazy, because pumpkin is one of my favorites, but there are just so many awesome fall flavors. It’s such a rough life over here. Let’s talk dutch babies. I grew up with dutch babies. They are huge and puffy and just gorgeous. But it only lasts for like 30 seconds to a minute. FYI, that is just too short for, slow as a turtle, me to snap a good photo. But you get the idea! Plus, they are so much easier than a cinnamon roll. Chocolate Chip Pumpkin Cinnamon Roll Dutch Baby Ingredients 2/3 cup flour 4 eggs. Oatmeal Cottage Cheese Banana Pancakes.
Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze. I’m so excited to share this super decadent and delicious recipe for Sour Cream Cinnamon Roll Pancakes, with a Maple Coffee Glaze.
I’m a big fan of fun pancakes, and just like my Pancake Pops and my Pig in a Pancake Pops, this is a very fun recipe. In fact, breakfast just might be my favorite meal to make! Sour Cream Cinnamon Roll Pancakes are a tender fluffy pancake, swirled with buttery cinnamon and sugar, finished with a maple coffee glaze that is to die for. Let’s start by making the cinnamon filling, this way it has a chance to cool before going into the pancakes. Melt 4 tablespoons of butter in the microwave and add to mixing bowl.
Fold a quart size plastic baggie over a small cup, that way you can easily pour the cinnamon sugar mixture into the baggie. To make the pancake batter, add flour, sugar, baking soda, baking powder and salt to a large mixing bowl, and whisk to combine dry ingredients. The pancake batter will be nice and thick, this is good. With Maple Coffee Glaze. Brown Butter Pumpkin Waffles. Brown Butter Pumpkin Waffles Brown Butter Pumpkin Waffles-the perfect breakfast treat for any fall morning!
On Monday, we shared a recipe for Brown Butter Buttermilk Syrup. It’s the best syrup that will ever touch your lips. If you need a reason to make it, today we have your reason-Brown Butter Pumpkin Waffles. The syrup and waffles are like peas and carrots. Our Pumpkin Cinnamon Streusel Pancakes are my favorite pancakes and these Brown Butter Pumpkin Waffles are already in the running for my favorite waffle. We used our KitchenAid Waffle Baker to make our glorious pumpkin waffles. We used whole wheat flour and a combination of our favorite fall spices-cinnamon, nutmeg, ginger, and cloves. Say hello to fall season with Brown Butter Pumpkin Waffles. Strawberry Ricotta French Toast.