Autumn Sprinkle Pancakes with Espresso White Chocolate Sauce #Choctoberfest

October 18, 2018

These Autumn Sprinkle Pancakes are the perfect sweet and delicious Autumn-time breakfast! Fluffy pancakes made with real buttermilk, and fun Fall-themed sprinkles, are topped with a yummy Espresso White Chocolate Sauce, whipped cream, and more colorful sprinkles. They will become your favorite breakfast treat!

Autumn Sprinkle Pancakes

*Disclosure: I received one or more of the products mentioned here for free, to help facilitate the making of this recipe. As always, all opinions are my own.

Welcome to Choctoberfest!


Today's recipe is made possible by Sprinkle Pops, which helped me make these amazing Autumn Sprinkle Pancakes with White Chocolate Espresso Sauce.

Fall Sprinkle Pops
Pop Sprinkles creates custom bespoke sprinkle blends, dyed in house to match any idea a customer may have. If you can dream it, they can create it as a sprinkle mix.

Sprinkle Pancakes with Espresso White Chocolate Sauce

I used their Fall Leaves Confetti Sprinkles and Pumpkin Confetti Sprinkles to make these fun Autumn Sprinkle Pancakes. They added a colorful splash of color to the fluffy buttermilk pancakes. I then topped them with a yummy White Chocolate Sauce that's flavored with a hint of espresso, for an amazing Fall treat that you wont soon forget. The pancakes also have the added benefit of being egg-free, for those of us who are allergic to them.

Autumn Sprinkle Pancakes with Espresso White Chocolate Sauce

After the recipe scroll down to find even more yummy #Choctoberfest recipes. And don’t forget to enter our #Choctoberfest giveaway, with a prize pack worth over $400.00!

Printable Recipe
Autumn Sprinkle Pancakes with Espresso White Chocolate Sauce

Ingredients
1 1/4 cups all-purpose flour (To make these gluten free, use a gluten free flour blend)
2 tablespoons brown sugar
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup water
2 tablespoons pure olive oil
1 teaspoon vanilla extract
1/4 cup each Sprinkle Pops Fall Leaves Confetti Sprinkles and Sprinkle Pops Pumpkin Confetti Sprinkles
Pure olive oil or cooking spray for frying

Espresso White Chocolate Sauce
1 1/2 oz. espresso white chocolate bar, chopped (regular white chocolate may be substituted)
1/4 cup heavy cream
1/2 tablespoon butter

Toppings: Whipped Cream, Sprinkle Pops Fall Leaves Confetti Sprinkles and Sprinkle Pops Pumpkin Confetti Sprinkles

Directions
FOR THE PANCAKES:
In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until thoroughly blended.
In a separate bowl, add the buttermilk, water and oil. Whisk wet ingredients together until incorporated.
Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, just until blended Do not overmix.
Add the Sprinkle Pops Fall Leaves Confetti Sprinkles and Sprinkle Pops Pumpkin Confetti Sprinkles and fold in gently till combined. again, do not overmix.
Preheat a large non-stick skillet over medium heat, and grease with a little bit of oil or cooking spray.
Allow oil to heat for a few seconds, then turn heat down to medium-low and pour 1/3 cup of batter into the pan for each pancake.
Once you see the edges beginning to brown and bubbles breaking the surface of the batter, carefully flip the pancake over. Repeat until all batter is gone.

FOR THE ESPRESSO WHITE CHOCOLATE SAUCE
In a small saucepan, add the heavy cream and heat over medium heat until it starts to boil.
Remove from heat and add the white chocolate and butter.
Whisk until smooth and allow to cool slightly.

TO SERVE
Top Pancakes with Espresso White Chocolate Sauce, whipped cream, and Sprinkle Pops Fall Leaves Confetti Sprinkles and Pumpkin Confetti Sprinkles.



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1 comments

  1. These pancakes look super fun!! Perfect for a fall breakfast!

    ReplyDelete

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