Whole-wheat pumpkin pancakes with salted caramel

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
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 244kcal
Author Alida Ryder


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


  • 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.


Calories: 244kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 107mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6588IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg