Caramel Chip Pumpkin Pancakes
Fluffy and spongey pumpkin pancakes filled with honey and melted caramel chips that will blow your mind while fulfilling your every desire for an incredible breakfast. Or lunch. Or dessert. Because pancakes at anytime is completely acceptable.
And that’s that. I don’t think anymore needs to be said.Except for the fact I have a big mouth and can’t help ma’self. But then the dilemma is, where do I start?
Ok, so bright and early one morning, while minding my own bee-ness, I jump on my email to reply to messages, delete some spam, and fall off my bed. Sheets and all. Oh, but what made me fall, you may ask? Steaming hot stacks of pumpkin pancakes posted all over Instagram.
They all had me at GOOD-MORNING-GET-UP-MOVE-YOUR-ASS-AND-MAKE-SOME-PANCAKES.
So, I had to come up with what I thought would work. And boy oh boy oh holy day. They worked.
Lucky for me, I’d been to a USA foods store here in Melbourne and had bought a couple tins of pumpkin puree with absolutely no idea what to make with it. So, since in the land of Instagram I’m bombarded daily with pictures of pumpkin errrr-thaaang: pumpkin pancakes; pumpkin cheesecake; pumpkin blondies (which I made btw. Cinnamon Swirl Cheesecake Pumpkin Blondies – to be exact. You’re welcome), of course I had to try pumpkin pancakes.
Of course, I tried a pancake without syrup, and oh my lord. Who knew good dessert things would come out of pumpkin? I mean, what are we missing out on over here? And then of course, tried them drowning in a bucket load of maple syrup, and was transported to a realm of only peace, love and serenity. No need for meditation.
Like the blind leading the blind leading, well, me, I proceeded into the kitchen to create a batter I could only imagine in my head would probably work. And when the first batter went in, and started sizzling and suzzling and spreading a wild aroma of sweet honey and pumpkin fumes around my kitchen and my house, I pretty much began praying straight away that these would work. You know those prayers. The ones you sign your life away for: ‘ Oh, please, oh please, oh please, I promise to be good for the rest of my life and never do anything bad ever again for as long as I shall live. Amen.
And as if my prayers were answered, like, straight away, it was time to flip my first ever virgin pancake and see the underside — so golden and brown and just perfect. Waiting ever so patiently (which I suck at to be honest. An Aries doesn’t have time to wait around for food – usually), I waited. And waited, face hovering around the pan, twisting my fingers around until they turned blue, still praying, until finally I could try my.first.ever.pumpkin.pancake. The noises escaping my mouth, I best not say, but the angels heard my prayers. Yes, I burnt every part of my mouth, but it.was.so.worth the 100 degree burns.
Two pancakes each was all it took to satisfy us. We were all so full, we didn’t look anywhere else.
And the best part, is we refrigerated the rest and reheated them quickly in the microwave later on. So pumpkin pancakes for dinner…and maybe dessert.
Soft and fluffy and fudge-y and perfect on the inside.
Caramel Chip Pumpkin Pancakes
Weight Watchers: 2pp per pancake, or 5pp for two.
- 1 cup pumpkin purée , canned or homemade
- 1 tablespoon honey
- 1 egg
- 2 tablespoons light butter , melted or oil of choice
- 2 cups unsweetened almond milk
- 1 cup wholemeal self raising flour (plain flour or whole wheat flour(s) are fine to use)
- 1 cup white self raising flour (plain flour or whole wheat flour(s) are fine to use)
- 4 tablespoons natural sweetener of choice/raw sugar or turbinado sugar
- 1/2 tablespoon baking powder (use 1 full tablespoon if using plain or all purpose flours)
- 4 tablespoons caramel baking chips/bits (or milk/dark/white/semi sweet chocolate chips)
- Whisk together the pumpkin, honey, egg, butter/oil and milk until smooth. Add the flour/s, sugar and baking powder and mix until just combined and free from lumps. Fold through caramel chips.
- Cook on a greased nonstick pan/skillet over low - medium heat, pouring 1/4 cup batter per pancake until golden and bubbles have formed on the top, and flip. Cook for a further 3 - 4 minutes, remove and repeat with remaining batter. Keep pancakes warm next to the hot stove if your kitchen allows the space, until you're ready to serve them.