Nov01 Fall Breakfast 2012

With Halloween being my favorite holiday, I always get a little mopey the next day. In favor of keeping the spirit going, here’s my favorite Fall Breakfast — Pumpkin Pancakes with Ginger-Caramel Sauce and Spiced Candied Pecans, with Homemade Pumpkin Spice Lattes!

I first got the inspiration for this from a fab little breakfast spot called Snooze in Boulder, CO. They serve a killer sweet potato pancake with a ginger butter that is to die for. I’ve combined a few favorite recipes below to get the same great combination!

This Pumpkin Pancakes recipe is the best I’ve found, and I’ve tried A LOT. The batter is thick and the pancakes come out thick and fluffy. Just the right amount of pumpkin, too. I could eat myself sick.


{Pumpkin Pancakes} from All Recipes


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  •  1 egg
  •  2 tablespoons vegetable oil
  •  2 tablespoons vinegar
  •  2 cups all-purpose flour
  •  3 tablespoons brown sugar
  •  2 teaspoons baking powder
  •  1 teaspoon baking soda
  •  1 teaspoon ground allspice
  •  1 teaspoon ground cinnamon
  •  1/2 teaspoon ground ginger
  •  1/2 teaspoon salt

Mix together wet ingredients. In a separate bowl, mix together dry ingredients. Combine.

Lightly oil a griddle and heat to medium. Drop about 1/4 cup of batter and brown on both sides.


{Ginger Caramel Sauce} from Food & Wine

  • 1/2 cup plus 2 tablespoons heavy cream
  • 2 teaspoons finely grated fresh ginger
  • 1 cup sugar
  • 1 teaspoon fresh lemon juice
  1. In a small saucepan, simmer 1/2 cup of the heavy cream with the ginger for about 10 minutes. Set aside.
  2. In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown color, 10 to 15 minutes. Being careful to avoid splatters, stir in the remaining 2 tablespoons heavy cream. Remove from the heat.
  3. Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.

{Sugar and Spice Candied Pecans} from Smitten Kitchen

  • 1/3 cup dark-brown sugar
  • 2/3 cup white granulated sugar
  • 1 teaspoon kosher salt (I might up this by a 1/2 tsp. next time for more of a sweet/salty balance)
  • Generous pinch of cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 pound walnut or pecan halves or whole peeled hazelnuts (I used all pecans!)
  • 1 egg white, room temperature
  • 1 tablespoon water
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

{Pumpkin Spice Lattes} 


  • 6 cups of milk
  • 3 cups of double brewed coffee
  • 14 oz can of pumpkin puree
  • 1/3 cup of sugar (or agave nectar)
  • 2 t of pumpkin pie spice
  • 2 t vanilla

Mix all ingredients in the crockpot and heat on low for 2-3 hours.


Images: Pancakes image via The Family Kitchen on Babble; Pumpkin Spice Latte image via Eating Bird Food (this link also has another great recipe for lower calorie single serving Pumpkin Spice Lattes!)

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  • [email protected] on November 02, 2012

    OMG that looks so delicious. I can’t wait to try this recipe–and I definitely will! I just had a friend mention that Snooze was her favorite breakfast spot. How funny!

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