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Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon Recipe

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on March 18, 2013

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    My mom tried to make these this morning, and blamed me when she didn't follow the recipe! But they turned out really well. Thanks, Anne!

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  • on February 25, 2013

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    Really, it's the best pancake ever. Put the batter into a sprayed casserole dish and "souffled" it for 35-45 (depending on your oven minutes on 350°. Outstanding. Also tossed in some vanilla extract and pumpkin pie spice for good measure.

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  • on February 18, 2013

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    Delicious. As is everything Anne Burrell has taught me to cook. ALL TIME FAVORITE CHEF!

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  • on February 14, 2013

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    Love it! I didn't add the orange cuz I didn't have it but added pumpkin spice to the batter. I will be making this every thanksgiving and more.

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  • on November 23, 2012

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    Made this for Thanksgiving brunch, was a big success. The whipped egg whites made a big difference, very moist and fluffy pancakes. The flavor of the syrup and the light whipped cream was very yummy. Fresh whip cream makes a big difference! The combination was not overly sweet, just light and fresh, and all the tastes pulled through together. Will definitely make again.

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  • on November 22, 2012

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    These pancakes were delicious! I thought there would be some left over to freeze....they were all gone! I will add a little more pumpkin to them the next time, but they were awesome just as they were. Thank you, Anne!

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  • on October 10, 2012

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    wonderfully tasty. Even without whipped cream and without real maple syrup. remember to really whip the egg whites.

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  • on July 27, 2012

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    LOVED this recipe! Everyone gobbled them up so fast!!!

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  • on May 19, 2012

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    I liked these, and found the recipe to be easy and very fast. I just thought the orange flavor overpowered the other flavors. Otherwise, great consistency, great texture, and very fluffy pancakes.

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  • on May 03, 2012

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    These pancakes are wonderful! So fluffy and flavorful. The orange is really nice with the pumpkin, and they are not overly sweet. I now crave these and am kind of obsessed. The only thing I did differently was add a about 1 teaspoon of cinnamon and some milk (maybe 1/4 to 1/2 cup milk, as otherwise the batter was so thick that it wouldn't pour into the pan nor spread out like a pancake. Once I added enough milk to make the batter a true pancake consistency, the pancakes poured and cooked just fine. We ate these with regular syrup, as it doesn't even need the fancy syrup unless you want to do the extra step. One other note: this recipe makes A LOT of pancakes. It is more than 4 servings to me. Maybe 6?The recipe could easily be halved for 2-3 people, or plan to save the extras for the toaster oven the next day. I am high altitude in Denver (over 5000 ft and they worked without any mods.

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