I was going to post about Pumpkin Bread, and tie it together with the Roasted Pumpkin Puree (and I will) but I was seriously sidetracked by some Pumpkin Pancakes. And it was all quite by chance.

My husband is a wonderful cook. Weekend mornings he can be found whipping up the fluffiest pancakes; his chicken parmigiana is unbelievable and he can smoke a Boston butt or deep fry a turkey with the best of them.

This weekend the kids requested pancakes. While dear husband gathered the ingredients, I made the coffee. As I poked my head in the fridge for some half and half, my eyes landed on the last of the pumpkin purée. Eureka moment. “Hey, why don’t you throw this pumpkin in the batter?” Silence. Dead silence. I could hear crickets. Not one to give up I asked, “What do you think?” Long long pause. (Translation- don’t mess with my pancakes.) Finally a reply, “Let’s leave it up to B. Whatever she thinks.” I have to admit, at this point the deal was sealed because I knew exactly what B would say, “Pumpkin pancakes? Yum!”

The regular weekend pancakes were already top notch, but the addition of pumpkin, cider, and the classic spice combination of cinnamon, ginger, allspice, and cloves turned already stellar pancakes into something very special for fall and winter breakfasts (and dinners!).  Gently warmed maple syrup with butter added a touch of sweetness, while the toasted walnuts sprinkled on top provided a satisfying crunch to contrast with the fluffiness of the pancakes.

Needless to say, pumpkin pancakes have been officially added to the rotation at White House Red Door.

Have you ever had that moment of spontaneity in the kitchen? A eureka moment that led to something delicious?