A recipe for easy pumpkin pancakes with a quick homemade berry compote, the perfect breakfast or brunch recipe for this fall.
There is just something about those weekend mornings that makes me crave a delicious, comforting, homemade breakfast. I think I am not alone, no? I’m lucky enough to have married a man who loves breakfast as much as I do, and sometimes I get to wake up to the smell of bacon cooking in the oven and the sound of eggs sizzling away in a nonstick skillet (my hubby makes the best sunny-side up eggs, you guys!).
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But other days, all I want is a stack of fluffy pancakes piled high on my plate, or some crunchy waffles slathered in butter and Michigan maple syrup. And a few weeks ago a stroke of genius hit me square in the face (although I can’t have been the first to think of this): pumpkin pancakes. That rich, tasty, creamy deliciousness that is canned pumpkin: how good would that be in this tall stack of pancakes?! Yes, please.
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To pair with these creamy pancakes, I made a simple berry compote. I was lucky enough to find fresh blackberries and raspberries on sale at the grocery store (99 cents – I wasn’t not buying those), but frozen berries also work great for making a compote. I even prefer them sometimes, as the frozen berries tend to release more liquid, thus creating an even more syrupy compote.
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So if you love breakfast (and if you love the fall), definitely try these pancakes! They would be so tasty with a pumpkin spice latte on the side 😀 If eggs are more your thing, be sure to check below for some of my more savory breakfast recipe favorites, and check out some of my breakfast must have kitchen gadgets and ingredients!
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1 pinch kosher salt
- 1 tablespoon brown sugar
- 1 cup milk
- 1 egg
- 1/2 cup canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
- 2 tablespoons unsalted butter, melted
- Nonstick cooking spray
- 1 1/2 cups mixed berries (blueberries, blackberries, raspberries), fresh or frozen
- 1 tablespoon brown sugar
- 1 tablespoon Cointreau
- 1 pinch kosher salt
- In a mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, nutmeg, and salt and whisk to combine. In a smaller bowl whisk together brown sugar, milk, egg, canned pumpkin, and melted butter. Add wet ingredients to the dry ingredients. Stir until just combine and most of the lumps are gone. Set aside to rest for 10 minutes.
- While pancake batter is resting, prepare berry compote. Add berries, brown sugar, Cointreau, and salt to a small saucepan over medium heat. Cook until the berries release their juices and the mixture becomes syrupy, stirring occasionally, about 8-10 minutes. Set aside and cover to keep warm while you cook the pancakes.
- Heat a large nonstick skillet or a griddle over medium heat. Spray with nonstick cooking spray. Pour about 1/4 cup of batter per pancake into the pan or on the griddle and cook about 2-3 minutes per side, until browned and cooked through. Set aside. Serve pumpkin pancakes topped with berry compote.
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