Posted: October 05 2018 in Recipes

Looking for the perfect seasonal breakfast to start the morning? Try this family favourite this weekend …a go-to this time of the year.

Cinnamon topping
1/2 cup all-purpose flour
1/2 cup brown sugar
1 tsp. cinnamon
6 tbsp. unsalted butter, cut into cubes

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tbsp. brown sugar
2 tsp. baking powder
1/4 tsp salt
2 tbsp. pumpkin spice
1 cup milk
1/2 cup pumpkin puree
1 egg
2 tbsp. canola oil
1 tsp. pure vanilla extract
Maple Syrup

Start by making the cinnamon topping by combining all the ingredients in a medium bowl. Using a pastry blender or your hands, mix all the ingredients together until crumbly. Set aside. Make the batter by whisking all the dry ingredients in a large bowl. Beat the egg into a medium bowl and whisk in the milk, pumpkin puree, oil and vanilla extract. Add the wet mixture into the flour mixture and mix until fully blended. Heat a griddle or fry pan on medium. Coat surface with cooking spray. Ladle 1/3 cup of the batter onto the heated pan. Add 2 tbsp. of the cinnamon topping onto the top of the batter. Cook for 2-3 minutes until bubbles start to form on the top. Flip pancake and sprinkle with more cinnamon topping, cooking for another 2-3 minutes until done. Serve with maple syrup.Break the eggs into a large rectangular pan and whisk well. Add in the rest of the ingredients and continue to whisk until fully blended. Heat the griddle or fry pan to medium and butter well. Dip each slice of bread into the egg mixture allowing the bread to fully soak up the liquid. Transfer each slice to the pan and cook until golden, approximately 3-4 minutes for each side. Continue to butter pan as needed. Serve with maple syrup.