This is almost identical to the autumn peach pancakes I made last week—except for the pumpkin, of course. Derrick says these are his favorite of the pancakes I’ve made so far.

Pumpkin Pancakes

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
1 cup Smart Balance milk
½ teaspoon pure vanilla extract
1 tablespoon Smart Balance Butter, melted, plus more for serving
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ can pumpkin (Libby’s 100% Pure Pumpkin)

In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry. Switch to spoon. Stir in the melted butter. The batter should be thick and smooth. Stir in pumpkin.

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

I’ve been making pancakes every other weekend, and I think they’re worth the time and effort of making them from scratch compared to using a mix. The taste difference is huge. This recipe has become my baseline for almost all of the fruity pancakes I’ve been experimenting with.

I created this recipe this morning, and it had nice flavors. I had a few left over, so we’ll see how well they reheat for breakfast tomorrow.

Autumn Peach Pancakes

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
1 cup Smart Balance milk
½ teaspoon vanilla extract
1 tablespoon Smart Balance Butter, melted, plus more for serving
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup frozen peaches, thawed.

In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the peaches.

Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

I bought a bunch of bananas yesterday for smoothies this weekend, but I woke up worried that we wouldn’t be able to use them all. Thinking about a new Saturday morning recipe, I googled peanut butter and banana pancakes. I found this recipe over on allrecipes.com, but, since I was missing some of the ingredients and a lot of the user comments were critical, I used it as a baseline to create my own peanut butter and banana pancakes recipe. I also surprised Derrick with one of these, topped with butter and syrup, as breakfast in bed.

Rachel’s Peanut Butter and Banana Pancakes

1 cup flour
1 ¼ tsp. baking powder
½ tsp. sugar
½ tsp. cinnamon
¼ tsp. nutmeg
2 heaping spoonfuls of chunky Smart Balance peanut butter
1 ¼ cup Smart Balance skim milk
¼ tsp. vanilla extract
1 small banana, peeled and chopped into itty bitty pieces
Smart Balance cooking spray.

Combine flour, baking powder, sugar, cinnamon, and nutmeg in a large bowl. Mix in peanut butter as well as you can. I just waited until it wasn’t clumpy anymore and it was broken up. Add milk and vanilla; stir just until blended. Stir in banana pieces.

Heat a skillet over medium heat. Spray it so your pancakes don’t stick in between pancakes. Spoon batter onto skillet using a ladle. Cook until pancakes are done, whether you like them gooey on the inside or burnt to a crisp. They’ll turn a nice brown thanks to the peanut butter.