I can’t be the only one who believes that fall breakfasts are the best breakfasts of the year. This recipe is proof enough. Even better is the fact that these fluffy pancakes come together in no time. AND (yes, there’s an and) they are made using whole wheat pastry flour which means that you have an excuse to eat an extra one. Ahem, you’re welcome.
- 4 oz. softened cream cheese
- 4 tablespoons softened butter
- 1 cup grade A maple syrup
- 1 teaspoon cinnamon
- 1/2 cup pecans, roughly chopped
- 2 eggs
- 3 teaspoons vanilla
- 2 1/2 cups whole milk
- 1/2 teaspoon pumpkin pie spice
- 1 15 oz. can pumpkin
- 5 tablespoons sugar
- 3 cups whole wheat pastry flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- In the bowl of a stand mixer, beat butter and cream cheese until combined and fluffy. Add cinnamon and then turn the mixer on low speed. While the mixer is running, slowly drizzle in maple syrup until thoroughly combined. Transfer to a microwave-safe bowl and heat for 20-30 seconds until warm.
- Toast chopped pecans in a saute pan over low-medium heat until they're lightly browned and have a nutty aroma.
- In the bowl of a stand mixer fitted with the paddle attachment, mix eggs, vanilla, milk, pumpkin pie spice, pumpkin and sugar. Mix to combine thoroughly.
- In a separate bowl, whisk together dry ingredients.
- Slowly add dry ingredients to pumpkin mixture and mix until just combined (don't over mix or your pancakes will be gummy, not fluffy!).
- Ladle pancake batter onto hot griddle. When the bubbles on the top pop, flip the pancake and cook until done.
- To serve, stack fluffy pumpkin pancakes and drizzle with maple cream cheese syrup. Sprinkle toasted pecans on top. Enjoy!
Adapted from: Pioneer Woman