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
- 1–2 tsp (7-14g) maple syrup, to taste
- 1/4 tsp (0,6g) cinnamon, to taste
Instructions
Pumpkin Pie Pancakes
- Mix the dry ingredients.
- Stir in the wet ingredients.
- Heat a griddle to medium heat and cook the pancakes until they are golden brown on each side.
- Serve the pancakes with maple pecans and maple cinnamon whipped cream.
Maple Pecans
- Melt the butter in a sauce pan over medium heat.
- Mix in the maple syrup and add the pecan pieces.
- Stirring constantly, cook the pecans for approximately 10 minutes or until the maple-butter glaze boils and thickens.
- Let the glazed pecan pieces cool completely.
Maple Cinnamon Whipped Cream
- 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.
- 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