Whole-wheat vanilla pumpkin pancakes with salted caramel
I blame Pinterest for this post. Pinterest with their plethora of pumpkin-filled deliciousness and pumpkin in every way, shape and form filling my timeline. How can you not want pumpkin-everything when you stare at that all day? You can’t, is the answer in case you were wondering. So there I was, thinking about how I could shove pumpkin into anything and everything when I thought of creating these pancakes. I’ve often made pumpkin pancakes before as my kids absolutely love them but I always just serve them with maple syrup or cinnamon sugar. But how could I amp them up? I took inspiration from my Pumpkin Fritters recipe and topped them with warm salted caramel, toasted pecan nuts and served them with Chantilly cream. That’s one amped up pancake.
I used half whole-wheat flour which really is not to make these healthier because let’s be honest here. These could not be made healthier, no matter how hard you tried. I simply used the whole-wheat flour because I really like the texture it adds. And that’s pretty much it. I mean, you don’t get more indulgent than this but you know how I feel about indulgence every now and then. It’s absolutely necessary. And whether you live in the Northern or Southern Hemisphere, there is no better breakfast to make this weekend than these insane pancakes! Happy pancaking!
- 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
- Click here for salted caramel recipe
- 200 ml whipping cream
- 1-2 tablespoons caster sugar to taste
- 1 teaspoon vanilla extract/vanilla paste
- toasted pecan nuts
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.
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