As autumn settles in, there’s something undeniably comforting about crisp mornings, cozy blankets and the aroma of pumpkin wafting through the kitchen.
And what better way to kick off a fall weekend than with a cozy brunch that combines the season’s best flavors?
Today, we’re crafting an easy crowd-pleaser for your next fall gathering:
Pumpkin Pancakes with Ginger Molasses Cookie Crunch, featuring delightful cookies from Merci Montecito, and pairing it with a festive Apple Cider Mimosa using apple cider from Tri-County Produce.
These pumpkin pancakes are fluffy, fragrant, and have an irresistible crunch from ginger molasses cookies baked in and sprinkled on top.
Paired with the fall-inspired mimosa, it’s an effortlessly impressive meal for brunch with family and friends — complete with all the warmth and spice of the season.
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- 1 egg
- 1 cup buttermilk (or milk with a tablespoon of lemon juice)
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 6 ginger molasses cookies from Merci Montecito, roughly chopped
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, egg, buttermilk, melted butter and vanilla extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients and mix until just combined. A few lumps are fine, as overmixing can make pancakes tough.
- Bake in Cookie Crunch: Gently fold in half of the chopped ginger molasses cookies.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about another 2 minutes.
- Serve: Stack the pancakes, and sprinkle with the remaining chopped ginger molasses cookies for a delightful crunch. For an extra treat, add a drizzle of maple syrup or a dollop of whipped cream.
These pancakes are truly an homage to fall — fluffy pumpkin flavor paired with the warming spice of those ginger molasses cookies from Merci, providing the perfect contrast of textures.
Fall-Inspired Apple Cider Mimosa
What’s a brunch without a little bubbly? This Apple Cider Mimosa is refreshing, easy to make and captures the very essence of autumn with every sip.
Ingredients
- 1 cup apple cider (I love using the fresh juice from Tri-County Produce for its crisp and natural flavor)
- 1 bottle chilled Prosecco or champagne
- 1 tablespoon maple syrup
- A pinch of cinnamon sugar (optional, for rimming the glass)
- Apple slices, for garnish
Instructions
- Prepare the Glass: If desired, rim your champagne glasses with cinnamon sugar by dipping the rim in a little maple syrup, then rolling in a mix of sugar and ground cinnamon.
- Pour the Cider: Fill each glass one-third full with apple cider.
- Top with Bubbly: Gently top with chilled Prosecco or champagne.
- Garnish: Add a thin apple slice to the rim of each glass for a charming garnish.
The crisp effervescence of the Prosecco mixed with the rich sweetness of the apple cider and maple syrup creates a balanced, seasonal drink that’s the perfect accompaniment to these cozy pancakes.
Cozy Brunch to Remember
Whether you’re hosting friends for brunch or savoring a lazy morning with loved ones, this combination of pumpkin pancakes with ginger molasses cookie crunch and a refreshing apple cider mimosa brings all the comfort and warmth of fall into your home.
So, light a candle, turn on some relaxing music and let the cozy vibes flow — because there’s nothing quite like a delicious, seasonal brunch to remind us why we love this time of year.
