Fall Brunch: Pumpkin Pancakes + Florida Winter Mimosas

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As soon as October hits, we love incorporating pumpkin into our cooking adventures. In today’s post, we want to give you a head start on planning your next fall brunch with the fluffiest Pumpkin Pancakes and fresh Florida Winter Mimosas. Add a few sides — crispy bacon and a top-your-own-toast bar, anyone? — and something sweet (check out our recipe for Pumpkin Pie Dip!), and your spread will be complete.

Pumpkin Pancakes

from First Watch

 

2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking soda

2 tablespoons baking powder

1/4 cup rolled oats

1 1/2 teaspoons cornmeal

1 1/2 teaspoons flax seeds

1 teaspoon sesame seeds

3 eggs, beaten

1/2 cup half-and-half

1/2 cup evaporated milk

1/4 cup water

1/2 cup butter, melted and cooled to room temperature

1 cup canned pumpkin puree

1 tablespoon pumpkin pie spice

 

Preheat a griddle to medium heat (375 degrees). 

In a medium bowl, whisk together dry ingredients until well-blended: flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds, and sesame seeds. Next, in a large mixing bowl, whisk together eggs, half-and-half, evaporated milk, and water. Slowly pour dry ingredients into wet ingredients while whisking constantly. In a third, smaller bowl, combine pumpkin puree and pie spice. Mix it into the pancake batter. Note that the batter will be thick. Lastly, add the melted butter and whisk until all ingredients are thoroughly combined. 

Pour about 1/4 cup batter per pancake onto the preheated griddle. When the batter bubbles and edges appear cooked (about 90 seconds), flip the pancake. Serve with whipped butter, warm syrup, and/or fresh berries. 

Florida Winter Mimosas for Fall Brunch

makes 12

 

1 cup fresh blood orange juice, pulp strained and discarded

1 cup passion fruit juice, fresh if possible

1 vanilla bean, seeds removed and set aside

3 bottles of chilled brut sparkling wine, such as cava or Prosecco

 

Combine blood orange juice and passion fruit juice in a medium pitcher. Whisk in vanilla bean seeds. Add vanilla bean to the juice mixture. Refrigerate overnight. Remove vanilla bean before serving.

To serve, add about 3 tablespoons of juice mixture in the bottom of a champagne flute or coupe glass. Top with sparkling wine. Sip and enjoy!

We want to see your fall brunch spread! Tag us on Instagram @edibleorlando.

The mimosa recipe originally appeared in the Fall 2017 issue of Edible Orlando.

 

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