Spiced Pumpkin Pancakes
Go ahead and try to imagine a more perfect fall breakfast. Can’t do it? Neither could we. Chef Ivy’s luscious stack of whole-wheat pancakes are infused with sweet pumpkin, warm cinnamon, and the creamy tang of real buttermilk. She tops them with luscious drunken bananas, sautéed in butter, rich dark brown sugar, and Kahlua, with its signature buttery, nutty, coffee flavor. And if that wasn’t enough, there’s molasses-infused whipped cream for a flawless finishing touch. This indulgent breakfast is a real treat.
Nutritional facts
Protein
12g
Carbs
49g
Calories
770
Fat
59g
Ingredients
Coffee Liquor, Pancake Mix, Brown Sugar, Butter, Buttermilk, Egg, Cinnamon, Heavy Cream, Kosher Salt, Pumpkin Puree, Molasses, Canola Oil, Banana
Reviews
3.8
Based on 52 reviews
very good
Deborah Allen · 02/09/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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