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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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 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.