Pumpkin Bread Pudding Pancakes

How’s that title for an attention grabber? 😉

And I don’t exaggerate in the slightest…tonight’s dinner was a stack of super fluffy pancakes that were perfectly crisp on the outside yet soft and smooth on the inside JUST like bread pudding!

Which by the way, if you’re ever in the Nashville area and have a hankering for bread pudding you have got to call me and I’ll come meet you try South Street’s New Orleans Bread Pudding with Jack Daniels Sauce…seriously, to.die.for!

But before we get on to the recipe and pictures, a little aside:

I take a lot of pride in the pictures that I post here on the blog…possibly more so than I feel for the recipes I come up with, because let’s face it, you eat with your eyes first! That being said, you’ll imagine my upset when I realized the sun’s cruelty as it stretched it’s final light-filled streak across the sky about 10 minutes BEFORE I plated my pancakes.

*Insert grumbling and fumbling around with camera settings*

Playing around with a custom white balance works wonders, but it’s still no substitute for natural light…if it weren’t so darn cold, I’d actually consider moving to Alaska!

*Insert more grumbling once I upload the pictures to the computer and see the odd greenish tint they all seem to have* 

Zucchini pancakes can be green, spinach pancakes can be green, pumpkin pancakes can NOT be green!

*Insert the “lightbulb-over-the-head eureka moment” when I realize there may still a chance*

Thank you iPhoto for the “antique effect”!

Because, you know, these pancakes aren’t just delicious…but they’re also vintage! 😉

Pumpkin Bread Pudding Pancakes

By: Heather @ Kiss My Broccoli

Prep Time: 3-5 minutes

Cook Time: 8-10 minutes

Keywords: breakfast pancakes pumpkin puree fall winter

Ingredients (Serves 2)

  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup pureed pumpkin
  • 1 medium ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 Tablespoon melted butter
  • 1/4 cup chopped pecans
  • 1/3 cup dried cranberries


1. Preheat a non-stick skillet to medium heat and coat with cooking spray.
2. Combine flour, soda, salt, and pumpkin pie spice in a medium-sized bowl and whisk together to break up any lumps.
3. In a separate bowl, mix pumpkin with the mashed banana.
4. Add vanilla extract and milk to pumpkin mixture and stir to incorporate.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Mix in the dried cranberries and pecans (batter will be thick).
7. Spoon batter into skillet, forming 6 small to medium-sized pancakes, and cook approximately 4-5 minutes before flipping.
8. Cook an additional 2-3 minutes before transferring to a plate.
9. Top with butter and syrup.

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Warm and inviting with the spicy smells of pumpkin spice!

And look at that bite…chocked full of goodies!


Yep, my full tummy would agree…this was definitely a dinner worthy of national celebration!

Happy National Pancake Day!!

What’s your favorite kind of pancakes?

Do you prefer to “stuff ’em” or “top ’em”?


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40 Responses to Pumpkin Bread Pudding Pancakes

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