Whole-wheat vanilla pumpkin pancakes with salted caramel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole-wheat pumpkin pancakes flavored with vanilla and topped with salted caramel, whipped cream, and toasted pecans. These are indulgent, autumnal breakfast pancakes with a perfect balance of spice and sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup cake flour (all purpose)
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 2 teaspoons caster sugar
- pinch of salt
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- 200 ml whipping cream
- 1-2 tablespoons caster sugar (to taste)
- 1 teaspoon vanilla extract/vanilla paste
- toasted pecan nuts
- salted caramel
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 171mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.