Pumpkin pie pancakes with maple cranberry sauce

Pumpkin pie for breakfast, anyone?

pumpkin pie pancakes recipe

Use up that leftover pumpkin pie and cranberry sauce from your Thanksgiving or holiday dinner in these pancakes for a sweet brunch that is just short of mind blowing.

Pumpkin pie and cranberry pancakes

2 1/2 all-purpose flour
2 cups whole milk (3.5%)
2 large eggs
3 tsp baking powder
1 tbsp cane sugar
1/2 tsp salt
1/4 pumpkin pie, chopped into 1/2" pieces
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ground clove
1/4 cup whipped cream
1/3 cup dried cranberries
coconut oil, for frying

Place the first 7 ingredients in a large mixing bowl and whisk until a smooth batter forms. (add a bit more milk if the batter is too thick)

Fold in remaining ingredients and season to taste with salt.

Heat oil in a large pan over medium-high heat and cook pancakes in batches until golden brown on both sides, approximately 1 to 2 minutes per side.

Maple cranberry sauce

1/4 cup homemade cranberry sauce
3 tbsp maple syrup

Place ingredients in a small bowl and stir to combine.

Spoon liberally over warm pancakes.

Serves 3-4
Prep Time:
5 minutes
Cook Time:
10 minutes