In these Pumpkin Pecan Pancakes, the flavor of the spices, the richness of the batter with butter, pumpkin, cream cheese, then the surprise crunch from the maple candy coated pecan, create the most delectable breakfast.
One thing about left over ingredients is that it gives us a chance to exercise our creativity in the kitchen and go a bit outside the box to develop a recipe that could be possibly successful. Well having some pumpkin puree leftover left me with a lot of great ideas. One in particular pancakes, and pancakes being one of Nicoletta’s favorites all the more reason to create. So the only thing to do is get started to create Pumpkin Pecan Pancakes.
So as things have it our cats have me awake at the wee hours of the morning. Sometimes I am quite irritated by their antics, but for the cause being a great recipe I am going to forgive them this time. Cats at ease lol, I am thinking okay pumpkin pancakes what do I need? I have the pumpkin a scan of the pantry area gives me an idea white chocolate, brown sugar, and a look in the spice racks gives me cinnamon, cardamon, nutmeg, cocoa, and a bit of ground ginger. Wow this is going to be interesting. I also thought after being in the fridge that there was a bit of cream cheese left over so why not, that would add a bit of richness to these decadent pancakes. Here we go its still dark outside I think it is around 5:00 am fully charged at this idea for a breakfast and I love when Nicoletta comes down the stairs hair all over the place, eyes half open but an ummmmmm escapes her, followed by “did you make what I think you did”, these moments are precious to me. I sift flour, baking powder, a pinch of salt, brown sugar. I toss in some white chocolate into the mix along with the cinnamon, nutmeg, cocoa, ground ginger, and cardamon. The smell wonderful reminds me of the fall season, pumpkin pie, even the thoughts of a creamy chai tea.
In another bowl the wet ingredients. I decided to get these babies I mean these pancakes nice light and fluffy, I am going to seperates the eggs yolks from the whites then beat the crap out of the whites till they become these beautiful clouds of lightness forming nice peaks. The true test holding the bowl over my head if it worked I can rest easy if not I am going to have a protein hair treatment. Whew No mess, no fuss. I remember being a kid and my mother baking these beautiful cakes, I would always be there to separate the eggs, there was something so meditative and precise about his process loved it then and still do. Back to the wet ingredients after that brief nostalgic moment, into the bowl go the egg yolks, milk, cream cheese, pumpkin puree, melted butter just to take it to the next realm of heaven, with a whisk, blending them well, I get another idea a splash of vanilla just because, and another thought comes as I look into the pantry and I something gets my attention like a tractor beams Pecans! Yes that’s what this is missing that bit of crunch, but I cannot leave well enough alone and I toss the pecans in a mortar and pestel and break them up a bit then into a saute pan with a bit of maple syrup and voila maple crunch pecans. Toss those into the dry ingredients, combine the dry to the wet and take the frothy egg whites and fold in with such tenderness and the anticipation of these pancakes is killing me.
I heat up a pan and drizzle in some canola oil, I love this the edges of the pancakes get so crisp and the middle is so light and fluffy yum, yum, and more yum. I finish cooking the rest of the pancakes and the ones that are done I put on a cookie sheet in a warm oven to keep them crisp and warm. Coffee is on and filling the empty spots of smell that the pancakes haven’t gotten too.
I hear Nicoletta coming down the stairs so cute she is and the smile that is developing on here face makes all the effort I have put into this breakfast all worth it. I guess what they say is true giving is purely a selfish thing lol. The pancakes are absolutely delicious crispy tasty edges, the spices leaving you with a tingle on your tongue, the richness of the batter with the melted butter, pumpkin, and cream cheese and those gifts of sweetness from the white chocolate, then the surprise crunch from the maple candy coated pecan. We cannot stop eating them they are so good and with that tasty coffee to wash it all down, wow. Nicoletta and I are truly in heaven and when my son Joel wakes up maybe he will get that same feeling, only time will tell.
Enjoy these Pumpkin Pecan pancakes, love to hear your outcome of this recipe.
Today’s song: “Cheek to Cheek” Fred Astaire and Ginger Rogers…”Heaven, I’m in Heaven…”Print
- 1 1/2 cups all purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon cardamon
- 1 teaspoon cocoa
- 1 pinch of salt
- 1/4 cup of chopped white chocolate
- 1/4 cup of chopped pecans
- 2 table spoons maple syrup
- 1 cup whole milk
- 6 tablespoons pumpkin puree
- 1 teaspoon vanilla
- 2 table spoons cream cheese
- 2 tablespoons melted butter
- 1 egg
- 3 tablespoons canola oil
- 3 teaspoons butter
- In a bowl sift all the dry ingredient, flour, sugar, salt, cinnamon, ground ginger, cardamon, cocoa.
- Add in chopped white chocolate and mix well.
- In a saute pan drizzle maple syrup and add chopped pecans and cook till pecans are a bit toasted and coated.
- Add pecans to dry ingredients and mix well.
- In another bowl blend milk, pumpkin, vanilla, cream cheese, melted butter.
- Take egg and separate the yolk and the white.
- Add the yolk to the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and fold gently.
- Beat the egg white till stiff peaks form and using a spatula fold the white into the batter gently.
- Heat up a bit of the oil and butter on medium heat, and place two tablespoons of batter per pancake in a pan.
- Keep adding a bit of oil and butter until batter is finished.
- Turn pancake over when air bubbles start to form.
- Cook pancake roughly 2 minutes per side.
- To keep the pancakes warm as you are cooking the rest, place cooked pancakes on a cookie sheet and into the oven at 250 F.
- Plate and serve with maple syrup.
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