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Breakfast Archives - Pastry and Soul
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Breakfast

Chocolate Chip Pumpkin Spice Latte Pancakes

These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.

These are hands down my favorite pancakes, not just for fall, but for anytime of the year! I hope you love them, too!

Are you looking for an amped up pancake recipe? If so, then this is it! These pancakes have the perfect blend of pumpkin spice, coffee and chocolate flavors. The pancakes are extra fluffy, soft and make you feel like it’s officially fall. The espresso whipped cream is the perfect topping for this recipe!

pancakes on multicolored plates

Be sure to check out my Dutch baby pancake and my cinnamon rolls for additional recipes to add to your breakfast and brunch menus!

What you’ll need for these Chocolate Chip Pumpkin Spice Latte Pancakes

  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Pumpkin Spice: The addition of pumpkin spice is what gives this pancake a warm flavor note. Pumpkin spice is a combination of cinnamon, ginger, cloves and nutmeg. You can make your own pumpkin spice blend or purchase it from your local grocery store.
  • Eggs: It’s best to use room temperature eggs.
  • Buttermilk: Buttermilk is always the best milk to use for pancakes, but you are welcome to use your favorite type of milk. Buttermilk reacts quickly with baking soda and give extra rise and fluffiness to your pancakes.
  • Granulated Sugar: This recipe uses a combination of granulated white sugar and brown sugar.
  • Brown Sugar: You may use dark or light brown sugar. The molasses brings some additional flavor to the pancakes.
  • Butter: This recipe requires melted butter.
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Salt: Remember to add salt to balance the sweetness in this recipe.
  • Heavy Cream: This will be the base of your whipped cream.
  • Powdered sugar: Powdered sugar and heavy cream are the basics for whipped cream.
  • Espresso: The powdered espresso will be used twice in the recipe.
  • Additional Toppings: Additional toppings are optional. I used powdered sugar and chocolate chips to top these pancakes. You won’t need any syrup, but you’re welcome to add it for some extra fall flare!
pumpkin pancakes on blue and pink plates
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pumpkin pancakes on blue and pink plates

Chocolate Chip Pumpkin Spice Latte Pancakes


  • Author: Samantha – Pastry & Soul
  • Total Time: 35 minutes
  • Yield: 10 pancakes 1x

Description

These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.


Ingredients

Scale

Chocolate Chip Pumpkin Spice Latte Pancakes

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1/8 cup granulated sugar
  • 1/8 cup brown sugar (light or dark)
  • 1 1/4 cup buttermilk, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1/2 cup pure pumpkin 
  • 2 teaspoons vanilla extract

Espresso Whipped Cream

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar or granulated sugar
  • 1 teaspoon espresso powder
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, espresso powder, salt, granulated sugar and brown sugar.
  2. In a heatproof container, melt the butter in the microwave in 15 second increments until melted. You can also melt the butter in a pan over the stove on low heat. Do not burn the butter.
  3. Allow the melted butter to cool.
  4. In a bowl, whisk together the cooled melted butter, buttermilk, egg, pumpkin and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix together. I start off with a whisk then switch to a rubber spatula to fold the ingredients together. Do not overmix the batter.
  6. The batter will be thick, but you may add in a 1/4 cup of buttermilk if the batter is too thick for you.
  7. Allow the batter to rest for 10 minutes. Make the espresso whipped cream while the pancake batter is resting.
  8. Heat a skillet over medium heat and scoop out about 1/3 cup of batter for each pancake. 
  9. Bubbles will start to appear on the top of the pancake and the sides of the edges of the pancakes will start to brown. This is when you’ll know to flip the pancake. Since these pancakes are pretty thick, it may take a bit longer than usual to cook. Do not walk away from these pancakes. Watch them carefully.
  10. Serve with the espresso whipped cream, powdered sugar and chocolate chips. Enjoy!

Espresso Whipped Cream

  1. This recipe works best when you use a cold metal mixing bowl and whisk attachment. Put the mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes.
  2. Remove the mixing bowl and whisk attachment from the refrigerator, attach the whisk to the electric mixer and pour the cold whipped cream into the bowl.
  3. Pour in the sugar, espresso and vanilla. Beat for 4-5 minutes or until you can scoop it with a spoon and it holds it’s shape.
  4. Add a spoonful (or more) on the pancakes or fill a piping bag with a piping tip and pipe the whipped cream on to the pancakes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: breakfast, brunch

Keywords: breakfast, brunch

Categories
Breakfast

Dutch Baby with Caramel Apples

Dutch baby pancakes are a fun breakfast or brunch food to share with friends and family. The addition of the caramel apples adds most of the sweetness to this morning treat. Dutch babies are in the same family as popovers and Yorkshire pudding. Along with the caramel apples, you can also top the dutch baby with some powdered sugar or cinnamon sugar for some extra flare. Try this out for your next Sunday brunch!

If you would like to add to your breakfast or brunch meal, then you’ll love this cinnamon roll recipe!

Caramel Apple Dutch Baby in a cast iron pan
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What you’ll need for this dutch baby with caramel apples!

  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Nutmeg: The addition of nutmeg gives this dutch baby warm flavor note. Spices like nutmeg and cinnamon make me feel cozy and remind me of fall. Freshly grated nutmeg is always a beautiful addition to baked goods, however you can certainly use ground nutmeg in this recipe.
  • Eggs: It’s best to use room temperature eggs.
  • Milk: It’s best to make sure that your milk is also room temperature. Almond milk was used for this recipe.
  • Granulated Sugar: A tad bit of sugar adds just enough sweetness to the dutch baby. You may omit the sugar since the caramel apples will also add some sweetness in this recipe.
  • Brown Sugar: You may use dark or light brown sugar.
  • Apples: Gala apples were used to this recipes, but you are welcome to use granny smith, honey crisp, or whatever your favorite apple is.
  • Butter
  • Heavy Cream
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Salt
  • Cinnamon: Cinnamon is always delicious with apples!
  • Additional Toppings: Additional toppings are optional. I used powdered sugar to top my dutch baby. I love how it looks with the final result. Cinnamon sugar or syrup also work well with the caramel apple dutch baby.
plain dutch baby in a cast iron skillet
Dutch Baby Pancake in a cast iron skillet with apples in caramel sauce
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Dutch Baby Pancake in a cast iron skillet with apples in caramel sauce

Caramel Apple Dutch Baby


  • Author: Samantha – Pastry and Soul
  • Total Time: 35 minutes
  • Yield: 34 servings 1x

Description

A fun and fluffy treat for breakfast or brunch!


Ingredients

Scale

Dutch Baby

  • 3 eggs, room temperature
  • 1/2 cup flour
  • 1/2 cup milk, room temperature
  • 1 teaspoon sugar (optional)
  • 1/8 teaspoon of nutmeg
  • pinch of salt
  • 2 tablespoons unsalted butter

Caramel Apples

  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/4  cup dark brown sugar
  • 23 apples (about 1 pound), peeled, cored, and cut into 1 inch slices (Gala apples were used for this recipe
  • 1/2 teaspoon vanilla extract
  •  1/4 teaspoon ground cinnamon
  •  Pinch of salt

Optional Toppings

  • powdered (confectioners) sugar, cinnamon sugar, whipped cream or syrup 

Instructions

Dutch Baby

  1. Preheat oven to 425 degrees.
  2. Heat a heavy 10-in skillet in the oven.
  3. In a large bowl, whisk eggs, milk and sugar.
  4. Add in the flour, salt, and nutmeg, then whisk to combine.
  5. Place butter in the 10-inch skillet in the oven (be careful, the pan is hot). Melt the butter in the pan and watch as the butter melts so that it doesn’t burn.
  6. As soon as the butter melts, add the batter to the pan. The batter should sizzle when it hits the hot pan.
  7. Return the skillet to the oven and bake for 15 minutes or until the pancake is puffed and golden.
  8. Lower oven temperature to 300 degrees and bake five minutes longer.
  9. Remove pancake from oven.
  10. Allow the pancake to rest for about 5 minutes before serving.

Caramel Apples

  1. Melt the 2 tablespoons butter in a pan over medium heat.
  2. Stir in the cream and brown sugar.
  3. Add the apples and stir frequently until the apples are tender and the caramel thickens, about 10 minutes.
  4. Add in the vanilla, cinnamon and salt. Stir until combined.

Finishing touches

  • Spoon the caramel apples over the top of the dutch baby and cut into wedges. Or you can cut into wedges and each person can serve themselves with the caramel apples. Feel free to also top the dutch baby with syrup, powdered (confectioners) sugar, whipped cream or cinnamon sugar.
  • ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: breakfast, brunch

Keywords: breakfast, brunch, pancake

Categories
Breakfast Cinnamon Rolls Desserts

Soft and Buttery Cinnamon Rolls

These soft and buttery cinnamon rolls will be your new go to cinnamon roll recipe! There’s nothing better that a warm, cloud of dough with cinnamon sugar swirls and draped in vanilla icing. I love having brunch with my friends and biting into a soft cinnamon roll. I always fee like my day is instantly better as I’m stepping into a world of decadence. That’s what this cinnamon roll recipe is…DECADENCE.

This recipe is perfect for breakfast, brunch or mid day snacks! Do you love breakfast at any time of the day? You’ll love these cinnamon rolls for breakfast, brunch, lunch, dinner or dessert! As you can see, these cinnamon rolls are perfect for any time of the day! You’ll love making this recipe for your friends and family or make a fun event out of making this recipe with your loved ones! Watch me make these cinnamon rolls here!

cinnamon roll dough
cinnamon roll filling

Here’s what you’ll need for these soft and buttery cinnamon rolls!

  • Unsalted Butter: It’s always best to use unsalted butter, so that you’re able to control the amount of salt in your baked goods. Butter is used twice in this recipe.
  • Brown and Granulated Sugar: Granulated sugar is used in the dough and brown sugar is used in the filling of the cinnamon rolls. Light or dark brown sugar will work for this recipe. Dark brown sugar contains more molasses than light brown sugar.
  • Eggs: It’s best to use room temperature eggs.
  • Vanilla Extract: Vanilla is essential!
  • Flour: All-purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Salt: Always use salt in your baked goods. These cinnamon rolls are definitely on the sweet side, so salt is needed in the recipe.
  • Yeast: Active dry yeast was used for this recipe.
  • Cream Cheese: Cream cheese adds a nice tang to the icing and cuts a bit of the sweetness.
  • Milk: Make sure that your milk is warm, so that it does not deactivate the yeast. Almond milk was used for this recipe.
  • Powdered sugar: Powdered sugar is used for the icing.
  • Heavy Cream: Heavy cream is used for the icing. You can also use milk if you do not have heavy cream.
cinnamon rolls with cream cheese icing in a white baking dish and a white plate with a gold fork

Need an additional breakfast and brunch recipe? Check out my dutch baby pancake recipe!

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Soft and Buttery Cinnamon Rolls


  • Author: Samantha – Pastry & Soul

Ingredients

Scale

Dough

  • 500 g All Purpose Flour (plus more for kneading)
  • 100 g granulated sugar
  • 75 g unsalted butter, softened
  • 2 large eggs
  • 1 packet active dry yeast
  • 1 cup milk, warm (feel free to use the milk of your choice)
  • 1 tsp salt

Cinnamon Sugar Filling

  • 75 g softened unsalted butter
  • 150 g dark or light brown sugar
  • 25 g cinnamon
  • 1 tsp vanilla

Cream Cheese Icing

  • 75 g unsalted butter
  • 65 g cream cheese, room temperature
  • 250 g powdered sugar (icing sugar)
  • pinch salt
  • 1 tsp milk or heavy cream (increase amount of milk depending on thickness of icing)

Instructions

  1. Pour one packet of active dry yeast into warm milk. You can warm the milk on the stove or in the microwave.
  2. Add sugar to the yeast and milk mixture. Give the mixture astir and set aside for about 5-10 minutes for the yeast to bloom.
  3. In a large bowl, combine flour, sugar and salt. Then whisk.
  4. Add in the room temperature butter cut into cubes.
  5. Add in eggs one at a time.
  6. Using your CLEAN hands, work the eggs and butter into the flour mixture until the butter and eggs are well dispersed.
  7. Add the yeast and milk mixture to the dry mixture. Then mix until well incorporated.
  8. Flour a clean work surface and pour the dough onto the surface. The dough will be a bit sticky, so add a little flour at a time while kneading the dough until the dough stops sticking to the work surface.
  9. Form the dough into a ball and place it back into the bowl. Cover the dough with a clean kitchen towel and let it rise for 1 – 1.5 hours. Then start working on your filling.
  10. In a standing mixer bowl, combine light or dark brown sugar, room temperature butter, vanilla extract and cinnamon.
  11. With a paddle attachment, whip together until thoroughly combined. Transfer to a smaller bowl.
  12. When the dough has risen you will see that it has doubled in size and it’s super soft. Transfer it out onto a lightly floured surface. Roll dough ¼’’ thin into a rectangle.
  13. Spread the cinnamon filling onto the rolled dough and spread thin. I find this method easier and easier than spreading softened butter on the dough first, then sprinkling the cinnamon and sugar on top.
  14. Now roll your dough from one end to the other starting from the end closest to you. This side should be the long side of the rectangle. The dough is delicate, so roll slowly.
  15. Next, cut the dough into equal-sized pieces. I used a knife, but you’ll get a much cleaner cut if you use clean thread or floss to cut the dough.
  16. Place the rolls onto a gently greased pan. You can use butter or cooking spray. Cover the pan and let the rolls rise for an hour.
  17. Next, preheat your oven to 325F and start making the icing.
  18. In a bowl, combine room temperature cream cheese and room temperature butter. Whip until they’re completely mixed. I used a standing mixer, but you can also use a handheld mixer and a bowl.
  19. Add in the powdered sugar a few spoonfuls at time. Whip between each addition. Once all the sugar has been added, add in the vanilla, salt and milk. Whip to combine and set aside for later.
  20. After the rolls rise, bake them for 20 min.
  21. Once the rolls come out of the oven, allow them to cool for 5 min before adding icing.
  22. Now it’s time to add the icing! Slather on all over the cinnamon rolls!
  23. ENJOY!
  • Category: Breakfast, Dessert, Snack

Keywords: cinnamon rolls, cinnamon buns, breakfast food, dessert