Whole-Wheat Vanilla Pumpkin Pancakes with Salted Caramel and Toasted Pecans Recipe
These whole-wheat vanilla pumpkin pancakes are a delicious fall-inspired breakfast treat, made with a blend of whole-wheat and cake flour, pumpkin puree, and warm vanilla. They are perfectly fluffy and are served with rich Chantilly cream, toasted pecans, and a drizzle of salted caramel, creating a balanced combination of sweet and savory flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
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
Chantilly Cream
- 200 ml whipping cream
- 1-2 tablespoons caster sugar (to taste)
- 1 teaspoon vanilla extract or vanilla paste
To Serve
- Toasted pecan nuts
- Salted caramel
Instructions
- Mix dry ingredients: In a large bowl, combine the cake flour, whole-wheat flour, baking powder, caster sugar, and a pinch of salt. Stir well to evenly distribute all the dry ingredients.
- Prepare wet ingredients: In a separate jug, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until completely blended and smooth.
- Make batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until the batter is smooth and free of lumps but do not overmix to keep the pancakes tender.
- Cook pancakes: Heat a large non-stick frying pan over medium heat. Grease lightly if needed. Spoon portions of batter onto the pan and cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown and cooked through, about another 2 minutes. Repeat with remaining batter.
- Whip Chantilly cream: In a chilled bowl, whip the whipping cream with caster sugar and vanilla extract until soft peaks form. Be careful not to overwhip to prevent the cream from becoming grainy.
- Serve: Stack the warm pancakes on plates. Drizzle generously with salted caramel, sprinkle toasted pecan nuts on top, and add a generous spoonful of the whipped Chantilly cream on the side or over the pancakes. Serve immediately for best taste.
Notes
- Use fresh pumpkin puree for the best flavor or canned pumpkin puree if short on time.
- Adjust the sweetness of the cream and caramel to your preference.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 90°C or 200°F).
- Whole-wheat flour gives a nuttier flavor and denser texture compared to all-purpose flour alone.
- For a gluten-free version, substitute flours accordingly and ensure baking powder is gluten-free.
