Recipe: Pumpkin Pancakes with Fresh Blueberry Sauce

I’ve never been a pancake fan – sweet breakfasts weren’t my thing, especially anything involving maple syrup. But these are pancakes like no other. Neither they nor the sauce that goes over them are overly sweet. You actually taste pumpkin and blueberry, not sugar and sugar. The whole grain flour makes them very filling, so you don’t have a sugar crash mid-morning.

Heat up some Morningstar Farms Breakfast Links or Breakfast Sausages to go with them. Add a ½ cup of mixed fresh berries (I’m partial to blueberries and raspberries, myself) and a glass of milk for a complete breakfast that will fuel you all the way until lunch time.

Pumpkin Pancakes with Fresh Blueberry Sauce and Veggie Breakfast Sausages

The Pancakes:

2½ cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
¼ cup pumpkin pie spice
2 cups 1% milk (soy, rice, or nutmilk can be substituted here, if necessary)
2 large eggs
¼ cup honey (blueberry if you can get it)
2 teaspoons canola oil
½ cup canned pureed pumpkin

In a large mixing bowl, combine the dry ingredients and set aside.

In a second large mixing bowl, whisk the wet ingredients together until well-blended. Slowly add the wet mixture to the dry mixture, stirring to blend without over mixing.

If the batter is too thick, add milk in small increments until you reach the correct consistency.

Coat a large skillet with cooking spray and place over medium heat until hot. Add batter to the skillet in 2-tablespoon (for smaller pancakes) or ¼-cup (for larger pancakes) portions. When the edges begin to bubble, flip with a pancake spatula (a great tool for flipping anything large and round, available for purchase in the “Kitchen Must Haves” carousel below) and cook until they are golden brown. Transfer to a large plate and keep warm.

You will need to re-coat the skillet with cooking spray in between each batch.

Variation: You may also add 2 cups of fresh or frozen (thawed) blueberries to the batter if you want blueberries in your pancakes as well as on top of them.

The Sauce:

2 cups fresh or frozen blueberries
¼ cup water
¼ cup honey (blueberry if you can get it)
1 teaspoon cornstarch

In a medium-sized saucepan, bring the blueberries, water, and honey to a boil. Remove about ¼ cup of the liquid from the pan into a small mixing bowl or measuring cup. Add the cornstarch to the liquid and whisk until combined. Pour the cornstarch mixture back into the saucepan and stir to combine.

Simmer the blueberry sauce until thickened and serve over the pancakes.

Yield: 6 servings

For fresh, quality, naturally-grown pumpkin pie spice in this recipe, visit MySpiceSage by clicking on the banner below:

You can find that pancake spatula, as well as a skillet like the one used in this recipe by flipping through the carousel below:

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