Make pancakes, of course!! What did you think I was going to say?
Last Friday my girlfriends and I got together for book club and to share a fantastic Thanksgiving dinner. I brought
some a ton of homemade cranberry sauce to the gathering thanks to using a full bag and a half of cranberries (warning- it makes a LOT). Though we ate half the sauce, there was still quite a bit left over so I brought it home.
On Sunday, as I mulled over my options for pancake flavors, I remembered that I had cranberry sauce in the fridge. Definitely pancake worthy. I wasn’t quite sure what else to pair with the cranberries, so I pulled out The Flavor Bible to see what they suggested. (By the way, this is a great gift for foodies, and that’s an affiliate link). As I read through the list, cream cheese popped out at me, since I had some in the fridge that I needed to use up. Walnuts were also on the list, and a recipe started forming in my head (with the help of some additional prompting from Bill ;-) )
It was decided that we would make maple walnut pumpkin pancakes with cranberry cream cheese filling. Phew, that’s a mouthful!
Actually, the “pumpkin” part of that recipe wasn’t part of the original plan until Bill grabbed TJ’s pumpkin butter and threw a dallop into the batter. I was skeptical, but I honestly think that it MADE these pancakes.
The pancakes turned out great! They weren’t overwhelmingly pumpkin-y; it was more of the spices from the pumpkin butter that came through in the batter. The pancakes had a nice crunch from the walnuts, and the creamy sweetness from the cranberry filling was perfection. I will definitely be making these again!
Maple Walnut Pumpkin Pancakes with Cranberry Cream Cheese Filling
Note: these measurements aren’t going to be perfect, I often will just throw things into the batter without measuring, so some measurements are guesses!
1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup dry oats
2.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
2/3 cup chopped walnuts + extra for topping
3 TBS light brown sugar
3 TBS maple syrup
2 TBS pumpkin butter
1 cup greek yogurt
1.5 cups milk
For the Filling:
Mix together equal parts cranberry sauce and whipped cream cheese, depending on how much you want!
In a medium sized bowl, combine all of the dry ingredients. In another bowl, combine all of the wet ingredients.
Pour the wet ingredients into the dry ingredients, and stir until just combined.
On a hot griddle/fry pan, pour 1/4- 1/3 cup of the batter. Allow to bubble, flip and let cook through.
Layer the cranberry filling between your pancakes. Top with more cranberry filling, maple syrup and chopped walnuts.