Now Reading
Pumpkin Pie Oatmeal Pancakes

Pumpkin Pie Oatmeal Pancakes

Pumpkin Pie Oatmeal Pancakes

These pumpkin pie pancakes with maple cinnamon whipped cream and maple pecans is admittedly not the healthiest option, but for a special Thanksgiving breakfast, you’ll be thankful that you indulged.
By Kelsey Hilts

Pumpkin Pie Oatmeal Pancakes

These pumpkin pie {buttermilk} pancakes are a comforting breakfast when served simply with maple syrup. However, with maple cinnamon whipped cream and maple pecans they quickly become a decadent dessert.  The nutrient-rich pumpkin adds a beautiful orange hue to the pancakes as well as lots of vitamins. The optional addition of oatmeal adds whole grain and other nutrients.  The finishing touch of maple cinnamon whipped cream and maple pecans is admittedly not the healthiest option but for a special Thanksgiving breakfast, you’ll be thankful that you indulged!

Pumpkin Pie Oatmeal Pancakes

See Also
Pumpkin Pancakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pie Oatmeal Pancakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kelsey Hilts {Itsy Bitsy Foodies}
  • Total Time: 30 minutes
  • Yield: 4+ 1x

Description

These pumpkin pie {buttermilk} pancakes topped with maple cinnamon whipped cream and maple pecans transition from comforting breakfast to decadent dessert.


Ingredients

Scale

Pumpkin Pie Pancakes

  • 1 cup (99g) flour
  • 1 cup (80g) oatmeal
  • 1 Tbsp (12g) brown sugar
  • 1 tsp (3,7g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1g) salt
  • 1 egg
  • 1 cup (236mL) buttermilk
  • 2 Tbsp (26g) oil
  • 1 cup (180g) pumpkin puree
  • 1/2 tsp (1,2g) cinnamon
  • 1/4 tsp (0,6g) ginger
  • Dash of cloves

Maple Pecans

  • 1 cup (99g) coarsely chopped pecans
  • 2 Tbsp (28g) butter
  • 6 Tbsp (131g) maple syrup (*I use unfiltered Grade B maple syrup)

Maple Cinnamon Whipped Cream

  • 1 cup (236mL) heavy whipping cream
  • 12 tsp (7-14g) maple syrup, to taste
  • 1/4 tsp (0,6g) cinnamon, to taste

Instructions

Pumpkin Pie Pancakes

  1. Mix the dry ingredients.
  2. Stir in the wet ingredients.
  3. Heat a griddle to medium heat and cook the pancakes until they are golden brown on each side.
  4. Serve the pancakes with maple pecans and maple cinnamon whipped cream.

Maple Pecans

  1. Melt the butter in a sauce pan over medium heat.
  2. Mix in the maple syrup and add the pecan pieces.
  3. Stirring constantly, cook the pecans for approximately 10 minutes or until the maple-butter glaze boils and thickens.
  4. Let the glazed pecan pieces cool completely.

Maple Cinnamon Whipped Cream

  1. Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into fluffy peaks.
  2. If you beat the whipping cream until it is too stiff you can add more cream and continue beating. This is also a good trick if you are using leftovers the next day. Leftover whipped cream often starts to separate and lose its form. Simply add more cream (if need be) and whip it again.
  • Prep Time: 10 mins
  • Cook Time: 20 mins

 

View Comment (1)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top