Savory Pumpkin Latte Pancakes

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

30 min

GLUTEN FREE

NO



These rustic pancakes combine pumpkin purée, creamy mascarpone, coffee and pork sausage. It’s our new go-to breakfast recipe for fall entertaining.


ingredients
1 (15 oz) can pumpkin puree
1/2 cup sugar
1/4 teaspoon cinnamon
1 (8 oz) package mascarpone
1/2 cup whipped cream
1 cup cold coffee
1/4 cup pure maple syrup
6 Jones Dairy Farm Golden Brown Sausage Patties
2 cups pancake mix + ingredients needed to make mix
2 tablespoons butter
 
DIRECTIONS
In large bowl blend pumpkin, sugar and cinnamon. Add mascarpone to pumpkin mixture; fold in whipped cream until everything is well incorporated. Store in refrigerator until ready to use. 

In small bowl whisk together coffee and maple syrup. Set aside for serving.

In small skillet over medium heat, cook sausage until golden brown.

Prepare pancake batter per package directions. Set aside. 

Melt butter in skillet or griddle on medium-low heat. Pour enough pancake mixture into skillet to make a 6-inch circle, add sausage patty, pressing down with spatula so pancake mixture around sausage is level with top of sausage. Cook until bubbles appear around edges; flip and cook until golden brown. Repeat until all pancake batter is used or number of pancakes desired are made. Allow pancakes to cool slightly before assembling. 

To assemble, lay one pancake on plate, spread with pumpkin mixture and drizzle with syrup. Or layer pancakes with pumpkin mixture to create a stack. Drizzle with syrup and enjoy!  

Leftover batter, pumpkin mixture and syrup can be stored in an airtight container in fridge for up to two days. 
 

Ingredients

Directions

1 (15 oz) can pumpkin puree
1/2 cup sugar
1/4 teaspoon cinnamon
1 (8 oz) package mascarpone
1/2 cup whipped cream
1 cup cold coffee
1/4 cup pure maple syrup
6 Jones Dairy Farm Golden Brown Sausage Patties
2 cups pancake mix + ingredients needed to make mix
2 tablespoons butter
 
In large bowl blend pumpkin, sugar and cinnamon. Add mascarpone to pumpkin mixture; fold in whipped cream until everything is well incorporated. Store in refrigerator until ready to use. 

In small bowl whisk together coffee and maple syrup. Set aside for serving.

In small skillet over medium heat, cook sausage until golden brown.

Prepare pancake batter per package directions. Set aside. 

Melt butter in skillet or griddle on medium-low heat. Pour enough pancake mixture into skillet to make a 6-inch circle, add sausage patty, pressing down with spatula so pancake mixture around sausage is level with top of sausage. Cook until bubbles appear around edges; flip and cook until golden brown. Repeat until all pancake batter is used or number of pancakes desired are made. Allow pancakes to cool slightly before assembling. 

To assemble, lay one pancake on plate, spread with pumpkin mixture and drizzle with syrup. Or layer pancakes with pumpkin mixture to create a stack. Drizzle with syrup and enjoy!  

Leftover batter, pumpkin mixture and syrup can be stored in an airtight container in fridge for up to two days.