Welcome to the ultimate breakfast experience! Introducing the Savory Pumpkin Pancake Breakfast Stack – a delightful fusion of autumnal flavors and mouthwatering textures that will elevate your morning routine. Get ready to savor the cozy warmth of pumpkin, the richness of creamy cheese, and the crispness of bacon, all perfectly stacked for a truly satisfying and indulgent start to your day.
Why You’ll Love This Savory Pumpkin Pancake Breakfast Stack
Prepare to be swept off your feet by this epic breakfast creation! The savory pumpkin pancakes are light and fluffy, with a subtle sweetness that pairs beautifully with the savory toppings. The melty cheese and crispy bacon add a delightful contrast, while the chives and maple syrup provide a zesty, bright finish. This dish is the perfect balance of comfort and indulgence, guaranteed to leave you feeling satisfied and energized for the day ahead.
Ingredients
To craft this mouthwatering Savory Pumpkin Pancake Breakfast Stack, you’ll need a delightful array of ingredients, including pumpkin purée, eggs, milk, flour, baking powder, and a touch of sugar for the pancakes. The toppings include shredded cheddar cheese, crumbled bacon, and fresh chives, all drizzled with a generous pour of maple syrup.
- 1 cup – Pumpkin purée
- 2 – Eggs
- 1 cup – Milk
- 1 1/2 cups – All-purpose flour
- 2 teaspoons – Baking powder
- 1 tablespoon – Sugar
- 1 cup – Shredded cheddar cheese
- 6 slices – Crispy bacon, crumbled
- 2 tablespoons – Chopped fresh chives
- 1/4 cup – Maple syrup
Ingredient Substitutions
- Cheddar Cheese: Mozzarella or Gruyère (for a different melty texture)
- Bacon: Crispy prosciutto or sausage crumbles (for a savory swap)
How to Make Savory Pumpkin Pancake Breakfast Stack
To craft this delicious breakfast stack, we’ll start by preparing the pumpkin pancake batter, then cook the pancakes to perfection. Finally, we’ll assemble the stack with the savory toppings for a mouthwatering display.
Step 1: Prep Work
Begin by preheating your griddle or nonstick pan over medium heat. In a large mixing bowl, whisk together the pumpkin purée, eggs, milk, and a touch of sugar until well combined. In a separate bowl, sift together the flour and baking powder, then gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 2: Main Cooking Process
Lightly grease the preheated griddle or pan, then scoop the pumpkin pancake batter onto the surface, using about 1/4 cup of batter per pancake. Cook the pancakes for 2-3 minutes per side, or until golden brown and cooked through.
Step 3: Final Steps/Assembly
As the pancakes finish cooking, stack them high, alternating with layers of shredded cheddar cheese and crumbled bacon. Finish the stack with a drizzle of maple syrup and a sprinkle of fresh chives.
Recipe Variations & Tips
- Decadent Twist: Add a dollop of whipped cream or a sprinkle of toasted pecans on top of the finished stack.
- Cheese Variety: Experiment with different cheese varieties, such as goat cheese or feta, to complement the pumpkin flavor.
- Heartier Meal: Serve the Savory Pumpkin Pancake Breakfast Stack with a side of roasted sweet potato cubes or a fresh fruit salad.
- Spice it Up: Add a sprinkle of paprika or a dash of nutmeg to the pancake batter for an extra layer of flavor.
Serving & Storage
Serve with: Roasted sweet potato cubes, fresh fruit salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat the stack in the microwave or a low-temperature oven until warmed through.
Make-Ahead: The pumpkin pancake batter can be prepared up to 24 hours in advance and stored in the refrigerator, covered, until ready to cook.
Nutrition Information
This Savory Pumpkin Pancake Breakfast Stack is a nutrient-dense and satisfying meal, providing a balance of complex carbohydrates, protein, and healthy fats. Each serving contains approximately 350 calories, 20 grams of protein, and 15 grams of fiber, making it a wholesome and energizing way to start your day.
- Serving Size: 1 stack
- Calories: 350 kcal
- Protein: 20 g
- Carbs: 35 g
- Fat: 16 g
- Sodium: 580 mg
Frequently Asked Questions
Can I make the pumpkin pancake batter in advance?
Absolutely! The pumpkin pancake batter can be prepared up to 24 hours in advance and stored in the refrigerator, covered, until ready to cook.
Can I freeze the cooked pancakes?
Yes, you can! Simply place the cooked pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen pancakes to an airtight container or resealable bag and store in the freezer for up to 3 months. When ready to serve, reheat the pancakes in the oven or microwave.
How can I make this recipe dairy-free?
To make this recipe dairy-free, simply substitute the milk with your preferred plant-based milk, such as almond or oat milk. You can also use a dairy-free cheese alternative in place of the cheddar cheese.
Can I use fresh pumpkin instead of canned?
Absolutely! If you have access to fresh pumpkin, you can roast and purée it yourself, then use it in the pancake batter. Just be sure to adjust the cooking time and consistency as needed.
What other toppings can I add to the Savory Pumpkin Pancake Breakfast Stack?
The possibilities are endless! Consider adding a fried egg, avocado slices, sautéed spinach or kale, caramelized onions, or a drizzle of hollandaise sauce for an extra indulgent twist.
Try These Next
- Pumpkin Spice Pancake Breakfast Sandwich
- Savory Pumpkin Pancakes With Maple Drizzle
- Savory Pumpkin Cheese Ball Bites
Savory Pumpkin Pancake Breakfast Stack
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These savory pumpkin pancakes make for a delicious and filling breakfast. Fluffy and spiced with warm flavors, they’re perfect for any morning!
Ingredients
– 1 cup all-purpose flour
– 1/2 cup pumpkin puree
– 1 tablespoon brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup (for serving)
– Optional: Chopped pecans or walnuts (for topping)
Instructions
1.
2. 1. In a large bowl, whisk together the flour, pumpkin puree, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 2. In another bowl, mix the buttermilk, egg, and melted butter until well combined.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay.
5. 4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. 6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
8. 7. Serve warm with maple syrup and optional toppings such as chopped pecans or walnuts.
Notes
These pancakes can be made ahead of time and reheated in the toaster. They also freeze well for a quick breakfast option later.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: pancakes, pumpkin, breakfast