Presented by Mami Innovative Media, this is a sponsored post on behalf of Sears and KitchenAid. All opinions expressed here are my own.
The weather is turning cooler here in New England, and after a beautiful Indian summer – it finally feels like fall! And with Halloween just around the corner, it’s the absolute perfect time to enjoy our Pumpkin Pancakes with Maple Pumpkin Butter!
These pumpkin pancakes with maple pumpkin butter are super delicious – and perfect for any breakfast or brunch! The pancakes are fluffy and moist and perfectly flavored with pumpkin purée, cinnamon and nutmeg. But – what really sends these pancakes over the top is a simple, soft compound butter that has been infused with a touch of maple syrup and additional pumpkin purée. It’s a wonderful taste of fall in breakfast form!
And this year, fall is bringing even more new treats to savor! It’s sweet, crave-worthy and doesn’t involve calories…can you guess what it is? It’s the KitchenAid® Savor the Savings Event. going on right now at Sears!
Between now and October 31, 2013, you’ll be eligible to receive up to a $1000 prepaid card via mail when you purchase select KitchenAid® major appliances at Sears. (And – as the owners of a KitchenAid dishwasher which gets a ton of use thanks to all the dishes we dirty as food bloggers – you can’t go wrong with a KitchenAid appliance!)
This savory deal couldn’t come at a better time…with all the holiday cooking you’ll be doing in the next few months, couldn’t your kitchen use an upgrade? The sweetest part is that you’ll earn up to $1000 that you can spend on groceries, more kitchen gadgets, or your holiday shopping list! Shop KitchenAid® Savor the Savings Event right here.
And here’s that delicious pumpkin pancake recipe!Print
To Make the Maple Pumpkin Butter
- 1 stick unsalted butter, softened
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
To Make the Pumpkin Pancakes
- 1 ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 4 teaspoons baking powder
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 to 1 ¼ cups milk
- 1 cup pumpkin puree
To Make the Maple Pumpkin Butter
- In the bowl of a stand mixer, beat together the softened butter, pumpkin puree and maple syrup. Mix until thoroughly combined. Set aside.
To Make the Pancakes
- In a large bowl, combine flour, brown sugar, cinnamon, nutmeg and baking powder. Stir with a whisk until well mixed.
- Make a well in the center of the bowl with the dry ingredients and add the beaten egg and oil. Add 1 cup of milk and start whisking the wet ingredients together, slowly incorporating the dry ingredients from the sides of the bowl until fully combined.
- Add the pumpkin puree and mix well again – adding more milk as necessary to get a thick but pourable batter.
- Heat a flat griddle over medium-low heat and grease well (we use a pastry brush to evenly coat the griddle with canola oil). The griddle is hot enough when a drop of batter immediately sizzles on it.
- Using a ¼ cup measure, ladle the batter onto the hot griddle – this should make about a 4-inch round pancake. Cook the pancake for about 2-3 minutes (until the edges are set), then flip and cook for another 2-3 minutes. Repeat with the rest of the batter.
- Serve immediately with a spoonful of the Maple Pumpkin Butter on top.
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