The most indulgent breakfast pumpkin pancakes flavoured with vanilla, served with salted caramel, Chantilly cream and toasted pecans.
I blame Pinterest for this pumpkin pancake recipe. 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 pumpkin pancake.
How do you make pumpkin pancakes with real pumpkin?
I think real pumpkin trumps canned pumpkin every time so I prefer steaming/roasting pumpkin or butternut squash and pureeing to make fresh pumpkin I can use in baked goods and desserts. Simply half a pumpkin or squash and place cut-side down into an oven-proof dish, add a splash of water and cover with foil. Bake for an hour at 160ºC/320ºF until soft then scoop out the seeds (discard them) and flesh and puree.
The pancake batter is super simple and consists of wholewheat flour, eggs, milk, baking powder and buttermilk whisked with melted butter and pumpkin puree before cooking in a medium-hot pan.
Whole-wheat vanilla pumpkin pancakes with salted caramel
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 salted caramel
for the Chantilly cream
- 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.