Fall is here and that means, all things pumpkin spice!
If I’m being honest, I rarely indulge in a sweet breakfast. I’m a savoury lady, through and through. However, when the leaves start to turn and the air starts to cool, I can’t help but crave all the cinnamon-spiced sweets. This recipe was my attempt to recreate a version of one of my favourite pumpkin-spiced cakes my mom use to make for my birthday. With rich pumpkin batter and creamy whip, topped with a delicious pecan crunch and drizzled syrup, it’s the perfect fall treat.
While this recipe includes all the fixings, these pancakes can certainly hold their own. Feel free to leave out the whipped cream and top these with classic butter and syrup, or cinnamon sugar (a personal favourite). Otherwise, go the whole nine yards! Fall is fleeting and we all deserve to treat ourselves.
Pumpkin Pancakes with Cinnamon Spiced Whipped Cream and Toasted Pecans
Ingredients
- 2 Cups Unbleached All-Purpose Flour
- 3 Tbsp Sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Large Egg
- 1 1/2 Cups Milk
- 1/4 Unsalted Butter, melted
- 1/2 Cup Pumpkin Purée
- 1 tsp Vanilla
- 1 Cup Heavy Whipped Cream
- 1-2 Tbsp Maple Syrup
- 1/8 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Vanilla
- 1/4 Cup Toasted Pecans, chopped
Instructions
- Using a hand mixer, whip the cream on medium-high speed until it thickens and forms peaks. Then, fold in 1 or 2 tablespoons of maple syrup, followed by the cinnamon, nutmeg, and vanilla. Place the whipped cream in the refrigerator until ready to serve.
- In a bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, milk, melted butter, vanilla, and pumpkin purée.
- Pour the wet mixture in with the dry ingredients, mixing and folding to incorporate without allowing the batter to become too smooth. It should remain slightly lumpy, once the ingredients have been combined. Set aside.
- Heat a non-stick pan over medium heat. It’s important that the pan heats completely before you start the first batch. Once hot, add 1/2 a tablespoon of butter.
- Once the butter is foaming, wipe out some of the excess and use a 1/4 cup to scoop equal-sized pancakes. Pour the batter into the pan so that the pancake is a fairly even circle, without too much fiddling. Then leave the pancake undisturbed until many bubbles have surfaced. About 2-3 minutes. At this point, you can check the bottom of the pancake for doneness. Once it’s a deep amber hue, flip and allow to cook for another 2 or so minutes.
- Once finished, transfer the pancakes to a place to serve warm or begin plating, topping them with a dollop of whipped cream, chopped toasted pecans, and a drizzle of maple syrup.
- Enjoy!
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