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