#sweettoppings

Delicious and flavorful pumpkin crepes that are perfect for a fall breakfast or brunch. These crepes have a subtle pumpkin spice flavor and are great with sweet toppings.

Ingredients: 1 cup canned pumpkin puree. 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 1/4 cup sugar. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 2 tbsp melted butter. 1 tsp vanilla extract. Butter or oil for cooking.

Instructions: Add the eggs, melted butter, and pumpkin puree to a mixing bowl. Mix the sugar, cinnamon, nutmeg, and salt with a whisk in a different bowl. Add the dry ingredients to the wet ingredients slowly, mixing in the milk every so often, until a smooth batter forms. Add the vanilla extract and mix well. Put a crepe pan or nonstick skillet on medium heat and lightly grease it with oil or butter. Add a little batter to the hot pan and swirl it around to cover the bottom evenly and make a thin crepe. If the bottom is golden brown and the edges start to lift, it's done cooking. Turn the food over and cook for another one to two minutes on the other side. Do it again with the rest of the batter, adding more oil or butter to the pan if needed. If you want, you can serve the pumpkin crepes warm and top them with powdered sugar, whipped cream, or your favorite toppings.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy a wholesome breakfast with these delicious buckwheat pancakes. They are gluten-free and have a nutty flavor that pairs perfectly with sweet toppings.

Ingredients: 1 cup buckwheat flour. 1/2 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 1/2 cups buttermilk. 2 tbsp melted butter. 1 tsp vanilla extract.

Instructions: In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs and add buttermilk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are lumps. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the buckwheat pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes