Karol Smith
Wholesome Pumpkin Walnut Pancakes: A Cozy Breakfast Delight
Embark on a journey of flavors with our Wholesome Pumpkin Walnut Pancakes, where the earthiness of pumpkin meets the crunchy delight of walnuts. This recipe takes a traditional breakfast favorite and infuses it with the warm, aromatic spices of autumn. Perfect for crisp, cozy mornings, or those cherished weekend brunches with family and friends. These pancakes not only satisfy your cravings with their rich, nutty flavor but also offer nutritional benefits from the pumpkin, rich in vitamins A and C, and the walnuts, a powerful source of omega-3 fatty acids.
Originating from the age-old love affair between autumnal produce and comforting breakfast staples, these pancakes bridge the gap between rustic simplicity and indulgent pleasure. Introduce your loved ones to a new breakfast classic with this delightful recipe that promises warmth and nostalgia in every bite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons light brown sugar
– 1 cup pumpkin puree
– 2 large eggs
– 1 1/4 cups milk (can substitute with almond milk for a dairy-free version)
– 2 tablespoons melted butter (plus more for the skillet)
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Optional: Maple syrup, whipped cream, or yogurt for serving
Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and brown sugar until well combined. The spices should be evenly distributed to ensure each bite of pancake is flavorful.
2. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, eggs, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and creamy, with no lumps from the pumpkin.
3. Combine the Mixtures:
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if the batter is slightly lumpy. Overmixing can make pancakes tough, so mix until you see the flour disappear.
4. Fold in the Walnuts:
Carefully fold the chopped walnuts into the batter, ensuring they’re evenly distributed for a delightful crunch in every bite.
5. Cook the Pancakes:
Heat a large skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown, an additional 2-3 minutes.
6. Serve Warm:
Stack the pancakes on a plate and serve warm. Drizzle with maple syrup, top with a dollop of whipped cream or yogurt, and sprinkle with a few extra walnuts for garnish if desired.
Cooking Tips:
– Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to cater to dietary needs.
– Ensure Freshness: Use fresh pumpkin puree for the best flavor, which can be made by roasting pumpkin slices and pureeing them.
– Walnut Alternatives: For those with nut allergies, substitute with sunflower seeds for a similar crunch.
Serving Suggestions:
Pair these pancakes with a steaming cup of coffee or chai tea to complement their warm spices. They also work brilliantly with a side of crispy bacon or sausage for a more robust meal, bringing together the perfect sweet and savory breakfast combination.
These Wholesome Pumpkin Walnut Pancakes are sure to become a beloved tradition, providing comfort and nourishment through the colder months. Enjoy every flavorful stack, crafted with a perfect balance of heartiness and indulgence.
