Pumpkin Maple ChiChi Pancakes with Brown Butter

Pumpkin Maple ChiChi Pancakes with Brown Butter

There’s nothing cozier than a stack of pumpkin pancakes on a crisp fall morning. But instead of using oats or flour, this recipe swaps in Maple ChiChi for a high-protein, high-fiber twist that keeps you full without the crash. The result? Perfectly spiced, subtly sweet pancakes with a nutty brown butter flavor that feels decadent but fuels you all morning long.

These pancakes blend up in minutes, making them an easy breakfast for busy weekdays or a festive weekend brunch. Plus, you only need one bag of Maple ChiChi (250g) — no extra sweetener required.

Why Use ChiChi Instead of Oats?

Traditional pancakes can leave you hungry an hour later. By swapping oats with Maple ChiChi, you get:

  • More protein + fiber → keeps you satisfied longer

  • Lower glycemic index → no mid-morning sugar crash

  • Built-in flavor → Maple ChiChi already adds a hint of natural sweetness and warmth

It’s everything you love about pancakes, but better for you.

Pumpkin Maple ChiChi Pancakes Recipe

Servings: 10–12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 3/4 cup (180g) pumpkin puree

  • 1 1/4 cups milk of choice

  • 2 eggs, room temperature

  • 2 tablespoons brown butter, melted (plus more for cooking)

  • 1 teaspoon vanilla extract

  • 1 bag (250g) Maple ChiChi

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons pumpkin pie spice

  • 1 teaspoon cinnamon

Instructions

  1. Brown the butter: In a small pan, melt butter over medium heat until it foams and turns golden brown with a nutty aroma. Set aside to cool slightly.

  2. Blend the batter: Add pumpkin puree, milk, eggs, brown butter, vanilla, Maple ChiChi, baking powder, pumpkin pie spice, and cinnamon to a blender. Blend until smooth, about 30–45 seconds.

  3. Cook the pancakes: Heat a skillet or griddle over medium heat and swirl in a little brown butter. Pour about 1/4 cup of batter per pancake into the pan. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip carefully and cook another 2 minutes until golden brown.

  4. Serve: Stack them high and enjoy warm with toppings like pecans, Greek yogurt, or a drizzle of extra brown butter.

Tips & Variations

  • Make it savory: Swap pumpkin pie spice for a pinch of nutmeg and top with crispy sage.

  • Baby-friendly: Skip added toppings and serve plain for a naturally sweet, nutrient-dense option.

  • Meal prep: Store in an airtight container for up to 4 days in the fridge or 3 months in the freezer. Just reheat in a toaster or skillet.

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