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Pumpkin Pancakes with Cinnamon Mousse

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Pumpkin Pancakes

Pumpkin Pancakes with Cinnamon Mousse ~Love the pumpkin pie, but you can skip the crust? Then you simply must try these Pumpkin Pancakes. Not too sweet, very light, and part of a healthy diet plan, you will enjoy the pumpkin taste. No need for syrup or butter, they do well just the way thy are! Add a spot of cinnamon mousse to the middle topped with a bit of ground cinnamon and the aroma as well as the decadent taste will make you think you are eating something that will ruin your diet. But don’t let that fool you. These are a healthy choice. For more pumpkin recipes see The Great Pumpkin Roundup Or For more breakfast choices please visit this post, 10 Great Breakfasts.

4.86 from 7 votes
Pumpkin Pancakes
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Pumpkin Pancakes with Cinnamon Mousse
Prep Time
30 mins
Cook Time
4 mins
Total Time
34 mins
 

Love the pumpkin pie, but you can skip the crust? Then you simply must try these Pumpkin Pancakes. 

Servings: 8
Calories: 220 kcal
Author: Marilyn Lesniak
Ingredients
Pancakes:
  • 2 cup s flour, all-purpose
  • 2 tablespoon sugar brown
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cup s milk, fat-free
  • 1 cup s pumpkin
  • 1/2 cup s refrigerated or frozen egg product, thawed
  • 2 tablespoon oil cooking
  • cooking spray
Mousse:
  • 1 1/2 cups heavy cream
  • 2 TBS confectioners sugar
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp cinnamon
Instructions
Pumpkin Pancakes:
  1. In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of flour mixture.
  2. In another medium bowl combine the milk, pumpkin, egg product, and oil. Add the milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
  3. Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook about 2 minutes more or until golden brown.
Mousse:
  1. To serve, whisk heavy cream, confectioners' sugar, cinnamon and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pancakes.
Recipe Notes

Adapted from: Everyday Health©MARILYN'S TREATS. All images are copyright protected. 

Nutrition Facts
Pumpkin Pancakes with Cinnamon Mousse
Amount Per Serving (2 small pancakes)
Calories 220 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg 0%
Sodium 348mg 15%
Potassium 0mg 0%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 13g
Protein 7g 14%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Thank you for sharing this lovely breakfast recipe. Gives a new meaning to having pancakes for breakfast. This recipe seams so sophisticated with the addition of the mousse and wholesome with the pumpkin added into the pancake mix.

    Reply

    • Thank you for your comment. I find that just a little bit of unexpected touches can really change the whole experience. I made Cheerios by candlelight one morning and the kids are stiull talking about it 20 years later! Have a great week.

      Reply

    • Thanks Dee. I was so excited I ran right over and tweeted. I guess I need to wait until the party opens. LOL. Have a great week!

      Reply

  3. I’m confused about the cinnamon mousse. Is the cinnamon just sprinkled over the top of it? I don’t see cinnamon as an ingredient in the mousse.

    Reply

    • What a keen eye you have!! I adapted this recipe by using a cinnamon mousse I use on top of a pumpkin pie. I fixed the recipe and instructions to match what I did. Thanks for pointing that out! I can’t believe I never noticed. Have a great week!

      Reply

  4. You had me at pancakes and healthy in the same sentence Marilyn. These sound super delicious with the cinnamon mousse too. Thank you for sharing at Create, Bake, Grow & Gather this week. I’m delighted to be featuring this recipe at tonight’s party and pinning too!
    Hugs ~ Kerryanne

    Reply

  14. Wow, cinnamon mousse! I love it, and to pair it with pumpkin pancakes, awesome! Thank you for bringing your seasonally delicious breakfast to the party! Happy Fiesta Friday!

    Reply

    • This combo almost didn’t happen because the cinnamon poured too fast and I was measuring over the bowl! I know better. But I started over and it was delicious! Glad you like it!

      Reply

  15. Your pumpkin pancakes will be a very special treat for the holidays! Thanks so much for sharing your special post with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    Reply

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