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Pumpkin Pancakes with Maple Pumpkin Butter
Yield: 10-12 pancakes 1x
Prep: 5 minsCook: 20 minsTotal: 25 minutes
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Ingredients
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 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 teaspoons baking powder
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 to 1 1/4 cups milk
- 1 cup pumpkin puree
Instructions
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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