Maple Pumpkin Pancakes with Cranberries

View Instructions

Makes:

12 medium pancakes

Serves:

4-6

Prep Time:

Under 15 minutes

Cook Time:

10 minutes per batch

Introduction

About this Recipe

print this recipe

Category:

Breakfast

Sometimes an appreciative audience is the best motivator to make a recipe. I adore the autumn combination of pumpkin and cranberries in these pancakes, and the soft, tender texture reminds me of the pumpkin cranberry loaf I’ve been baking for years.

NOTES: Looking for something a little fancier? Dress up these pancakes with a tasty butter pecan syrup: heat ½ cup (125 mL) maple syrup with 2 Tbsp (30 g) butter and a generous pinch of cinnamon until the butter has melted, then stir in ¾ cup (75 g) chopped, lightly toasted pecans.

Don’t have all of those spices on hand for the pancake batter? Use 2 tsp pumpkin pie spice blend instead. And not interested in cranberries, or don’t have any on hand? You can leave them out or replace with peeled and diced apples.

Ingredients

1½ cups (225 g) all-purpose flour
½ cup (50 g) regular rolled oats
2½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
Pinch of fine salt

1 cup (250 mL) 2% milk
¾ cup (175 mL) pure pumpkin purée
¼ cup (60 mL) maple syrup, plus extra for serving
2 large eggs
¼ cup (60 g) unsalted butter, melted (still warm is ok), plus extra for the pan and serving
2 cups (220 g) fresh or frozen cranberries

Step by Step Instructions

Step 1

Preheat the oven to 200°F (93°C) and have a heatproof platter ready.

Step 2

In a large mixing bowl, whisk the flour, oats, baking powder, cinnamon, ginger, nutmeg, allspice and salt.

Step 3

Add the milk, pumpkin, maple syrup and eggs to the bowl and whisk until evenly combined. Whisk in the melted butter. Let the batter sit for 5 minutes to allow the oats to absorb some of the liquid—the batter will be thick.

Step 4

Heat a non-stick skillet on medium heat for a few minutes, then add enough butter to melt into a sheer layer over the pan. Drop ¼-cup (60 mL) portions of batter into the pan, leaving at least 2 inches (5 cm) between the pancakes for spreading. Gently press six to seven cranberries into each pancake. Cook the pancakes for 4 to 5 minutes, until you can lift them easily to check the browning on the bottom (you can adjust your heat, if needed), then flip the pancakes over to finish cooking for 3 to 5 minutes more.

Step 5

Transfer the cooked pancakes to the platter and hold, uncovered, in the oven while you continue to cook the remaining batter. Serve the pancakes warm with maple syrup.