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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt.

Step 2

In a separate bowl, whisk together the milk, pumpkin puree, egg, and melted butter until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.

Step 4

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	1249 grams (1249.0g)

Amount per serving	% Daily Value*
Calories	2320

Total Fat 115.50g	148%
Saturated Fat 28.10g	141%
Polyunsaturated Fat 24.70g
Cholesterol 311mg	104%
Sodium 2789mg	121%
Total Carbohydrate 296.40g	108%
Dietary Fiber 26.60g	95%
Total Sugars 122.50g
Protein 47.20g	94%

Vitamin D 188IU	940%
Calcium 617mg	47%
Iron 15mg	81%
Potassium 1778mg	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.

Source of Calories

Fat: 43.1%

Protein: 7.8%

Carbs: 49.1%