Pumpkin Pancakes with Maple Whipped Cream

Fluffy pumpkin pancakes topped with maple whipped cream, a drizzle of pure maple syrup and candied pecans…What more do I need to say??? 

Pancakes are one of my favorite sweet breakfasts, but they usually come loaded with refined sugar — in the batter, the syrup, and the toppings. I wanted to recreate them using only natural sweeteners: coconut sugar and maple syrup. 

Sugar in pancake batter isn’t only for taste. It slows gluten development and creates a tender, soft texture. It also contributes to the browning of the pancakes. 

I loooooove a sweet breakfast! Skipping processed sugar keeps my energy steady throughout the day, and I don’t feel like I’m missing out on anything.

(PS — I’m not a professional chef. I’m actually a full-time fashion designer, and I spend my free time experimenting with refined sugar-free recipes!)

Here are the ingredients I used to make these pancakes:

Batter

• 1/4 cup (1/2 stick) melted unsalted butter 

• 2 tablespoons coconut sugar

• 1/3 cup canned pumpkin puree

• 1 cup whole milk

• 1 3/4 cups all-purpose flour

• 2 teaspoons cinnamon

• 2 teaspoons baking powder

• Pinch of salt

Maple Whipped Cream

• 1 cup heavy whipping cream

• 2 tbs maple syrup

• Pinch of salt

Toppings

• Pure maple syrup

• Pecan Nation’s Maple candied pecans (refined sugar-free!!!)

Annnnnd here is how I made them:

I melted ½ a stick of butter in the microwave in a medium size bowl.

I whisked in 2 tbs of coconut sugar for 2-3 minutes to dissolve in the melted butter (to prevent a grainy texture in the batter). I popped the bowl back in the microwave for a few seconds to help the most of the sugar dissolve.

I mixed in 1 egg, 1 cup whole milk, and ⅓ cup pure pumpkin puree.

*I used cold milk and a cold egg, and that was a mistake! The butter started to solidify.. I popped the whole bowl back into the microwave for about 15 seconds to soften again. I wanted this mixture to be smooth. I should have used room temp. milk + egg.

In a separate bowl I whisked together 1 ¾ cups all-purpose flour, 2 tsp baking powder, 2 tsp cinnamon, and a pinch of salt. I mixed the wet and dry mixtures until the batter was combined. 

I heat oil in a pan on medium heat. I used a ⅓ cup measuring cup and poured the batter onto the pan. This made the pancakes about 4-5 inches wide. 

While cooking the pancakes, I whipped 1 cup of heavy cream and 2 tbs of pure maple syrup in my stand mixer. I added in a pinch of salt for balance, and I let the cream whip until it formed stiff peaks.

I stacked a few pancakes on a plate, topped with butter, maple whipped cream, maple syrup, and candied pecans.

I used Pecan Nation’s Maple candied pecans, which I found at the grocery store yesterday! They only have 3 ingredients: pecans, pure maple syrup, and salt. Soooo, they are refined sugar-free! It is hard to come by pre-made snacks in a grocery store that don't contain processed refined sugars or chemicals/additives to make them ‘sugar-free.’ I bought 4 individual serving bags, and I may buy more today...

I recommend lighting a fall candle and eating these while watching Gilmore Girls or your favorite fall show!

As you know, this was an experiment! So, if you have any tips, tricks, suggestions, or special requests, I’d love to hear your feedback! 

The pumpkin tax is strictly enforced here...