On one of those glorious weekend mornings where you are able to sleep in a bit longer than usual, it is such a treat to ease into the day with a pancake breakfast. My Pumpkin Pancakes with Walnut-Maple Syrup are perfect for such mornings with your family—whole wheat pancakes flavored with pumpkin puree, cinnamon, and the bright taste of orange zest. And let’s not forget the syrup—oh… the syrup; warm maple syrup mixed with buttery, crunchy walnuts. A perfect fall breakfast that pairs wonderfully with everything we love about crisp fall mornings.
The thick, well-mixed pancake batter
(To view this recipe, click on the blue title of the blog post above*)
Pumpkin Pancakes with Walnut-Maple Syrup
Ingredients:
- Dry ingredients:
- 1 cup whole wheat flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- Zest of 1 navel orange
- pinch of salt
- Wet ingredients:
- 1 cup milk
- 1 Tablespoon pure vanilla extract
- 1 large egg
- 3 Tablespoons canned pumpkin puree
- 2 Tablespoons unsalted butter, melted
- Unsalted butter, for cooking the pancakes
- For the syrup:
- Warmed maple syrup
- Roughly chopped walnuts
Directions:
- In a large mixing bowl, whisk together all of the dry ingredients. In another large bowl, whisk together the wet ingredients. Combine the wet and dry ingredients together with a rubber spatula until well mixed.
- Melt a bit of butter in a non-stick skillet over medium-low heat. Using a ¼ cup measuring cup for each pancake, measure out batter and drop in the warmed skillet. Cook the pancakes, turning each after 2 minutes, until the pancakes are cooked through and lightly browned. (approximately 2-3 minutes per side)
- Serve with the warm maple syrup mixed with chopped walnuts.
Tagged: breakfast, brunch, cinnamon, maple syrup, pancakes, pumpkin pancakes, pumpkin puree, walnuts, whole wheat flour
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