Fall Breakfast
Start your morning with cozy autumn vibes by indulging in this delightful Fall Breakfast recipe, a seasonal twist on classic pancakes featuring pumpkin puree and warm pumpkin pie spice. Fluffy and golden, these pancakes are paired with two irresistible toppings: caramelized apple cinnamon compote and crunchy, maple-candied pecans roasted to perfection. Ready in under an hour, this comforting dish captures the essence of fall with every bite, making it perfect for a weekend brunch or a festive family gathering. Serve with an extra drizzle of maple syrup to elevate the warm, spiced flavors. Embrace fall mornings with this sensational breakfast idea that’s sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoons salt
- 1.25 cups milk
- 0.5 cups pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 cup pecans
- 2 tablespoons maple syrup
- 0.5 teaspoons ground cinnamon
- 2 medium apple (peeled, cored, and chopped)
- 0.25 cups water
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt.
In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Keep the pancakes warm while you prepare the sides.
Preheat the oven to 350°F (175°C). Place the pecans on a baking sheet lined with parchment paper. Drizzle with maple syrup and sprinkle with ground cinnamon. Toss to coat and roast for 7-10 minutes, stirring halfway through, until fragrant. Remove from the oven and let cool.
For the apple cinnamon compote, combine the chopped apples, water, brown sugar, lemon juice, and cinnamon in a small saucepan over medium heat. Cook, stirring occasionally, until the apples are tender and the mixture has thickened, about 10 minutes.
Serve the warm pancakes topped with roasted pecans and a generous spoonful of apple cinnamon compote. Drizzle with additional maple syrup, if desired. Enjoy this flavorful, fall-inspired breakfast!
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 122.5 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 617 mg | 47% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1778 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
