Pumpkin Pie Pancakes with Creme Fraiche
I love days like this one.
Easy going days. Relaxing, lounging, hanging out kind of days.
What’s better than spending the morning in pajamas and eating pancakes?
And not just any pancakes, pumpkin pie pancakes.
Ever since I saw this picture on pinterest –
I just knew I had to try adding pumpkin to our usual oatmeal pancakes.
Especially that I’m going crazy for all things pumpkin right now…
Thank you dashing dish for the inspiration!
We topped ours with crème fraîche , Canadian maple syrup and cinnamon.
Paired with a cup of piping hot french pressed dark roast coffee
with a drop of creme and dash of all spice, and this breakfast made
one dazzling debut in The Smith Home.
What are you up to today?
I’d love to know!
Gluten-Free Pumpkin Pie Pancakes
Makes 4-6 medium sized pancakes
1/2 cup gluten-free oat flour
1/4 cup rice flour
1/2 cup gluten-free oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp nutmeg
1/4 cup organic brown sugar
1/2 cup of pumpkin puree
2 eggs
1/2 cup almond milk
In a large bowl, mix together all dry ingredients.
In a separate small bowl, whisk eggs, add in brown sugar and almond milk. Pour into
dry mix and add in pumpkin puree. Mix until smooth.
In a pancake pan, heat a tsp of butter on medium heat and spread around. Pour a 1/3 cup of batter
into pan and spread gently with a spoon, leaving a good thickness. Brown on both sides, for about 3 minutes each…serve hot with your favourite toppings!
For Creme Fraiche
1 cup whipping cream
2 Tbsp buttermilk
Combine ingredients in a glass container. Cover with plastic wrap and let stand at room temperature for
16 hours. It will get very thick! Stir well before serving. (You may want to cool for a few hours
before, just to solidify it a bit more) – Keeps fresh for up to 10 days in refrigerator.
*Inspiration for pumpkin pie pancakes from dashing dish: pumpkin spice protein pancakes
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Pumpkin huh? Sounds interesting – I have to try making something from pumpkins one day! 🙂
Sugar, I don’t know what to say; this first month of being home has gone by so fast and in such grandness. What more can a man want with a lovely boy and wife and all of these tasty treats. I love you. This breakfast, little pumpkin cakes, apple crisp! Autumn is being celebrated in this household for certain, thanks baby. I love you so much.
These pancakes look amazing, Emily! What a wonderful fall breakfast these pancakes make!
YUM! I’m obsessed with pumpkin and I have been meaning to make some pumpkin pancakes! Adding the creme fraiche sounds amazing!
Sounds delicious….and I love days like that, too! I never though to use creme fraiche on pancakes!
Hi dear, thanks for your sweet comment on my blog, your blog is lovely! Anyway I can’t see you among my followers on google friend connect, could you please try again? Thank you! Kisses
Pop Culture&Fashion Magic
they look delicious and perfect for this time of the year!
Yummmm…I am so loving pumpkin right now…just made pumpkin ice cream.. home-made..pure delight the best I have every tasted. xoxoxo
Thank you all for your lovely notes!
Whether you’ve had pumpkin in baked goods all of your life, or it’s your first attempt – it’s a must of the season, isn’t it? Mmmm….pumpkin!
Thank you Dear Readers for coming by!
(and thank you Mr. Smith for your sweet note xx)
xo Emily
Love the idea of having pumpkin on the pancakes with the creme fraîche becomes very special treat. very nice!