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Whole-wheat vanilla pumpkin pancakes with salted caramel
The most indulgent breakfast pumpkin pancakes flavoured with vanilla, served with salted caramel, Chantilly cream and toasted pecans.
Course
Breakfast, Pancakes
Cuisine
American
Keyword
Pancake recipe, Pumpkin pancake recipe, Pumpkin pancakes
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
244
kcal
Author
Alida Ryder
Ingredients
for the pancakes
1
cup
cake flour
all purpose
1
cup
whole-wheat flour
2
teaspoons
baking powder
2
teaspoons
caster sugar
pinch
of salt
1
cup
pumpkin puree
1
cup
buttermilk
1
egg
3
tablespoons
melted butter
2
teaspoons
vanilla extract
for the Chantilly cream
200
ml
whipping cream
1-2
tablespoons
caster sugar
to taste
1
teaspoon
vanilla extract/vanilla paste
to serve
toasted pecan nuts
salted caramel
Instructions
To make the pancakes, combine all the dry ingredients in a bowl and mix well.
In a jug, combine the pumpkin puree, buttermilk, egg, melted butter and vanilla and whisk together.
Pour the wet ingredients into the dry then mix well until you have a smooth batter.
Fry spoonfuls of the batter in a large, non-stick frying pan over medium heat until they are cooked through.
To make the Chantilly cream, whip the cream with the caster sugar and vanilla until firmly whipped.
Serve the pancakes with a drizzle of salted caramel, toasted pecan nuts and a generous spoonful of Chantilly cream.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
37
g
|
Protein:
8
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
44
mg
|
Sodium:
107
mg
|
Potassium:
383
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
6588
IU
|
Vitamin C:
2
mg
|
Calcium:
130
mg
|
Iron:
2
mg