Marilyns Treats

Pumpkin Pancakes with Cinnamon Mousse

by 60 Comments

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

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.

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. 
4.86 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: mousse, pumpkin
Method: Stove Top
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 4 minutes
Total Time: 34 minutes
Adjust Servings: 8
Calories: 220kcal
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:

  • 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.
  • 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).
  • 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:

  • 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.

Notes

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

Nutrition

Serving: 2small pancakes | Calories: 220kcal | Carbohydrates: 39g (13%) | Protein: 7g (14%) | Fat: 4g (6%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 348mg (15%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 13g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

Comments

  1. Cinnamon Zone

    December 4, 2017 at 10:27 PM

    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

    • Marilyn

      December 5, 2017 at 4:29 PM

      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

    • Marilyn Lesniak

      November 30, 2017 at 5:01 PM

      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. SusanO

    November 10, 2017 at 7:01 PM

    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

    • Marilyn

      November 10, 2017 at 9:01 PM

      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. Kerryanne

    November 9, 2017 at 8:23 PM

    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. Antonia

    November 3, 2017 at 10:18 PM

    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

    • Marilyn

      November 4, 2017 at 9:45 AM

      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. Miz Helen

    November 3, 2017 at 4:33 PM

    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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