I’m kind of classic when it comes to eating fruit butters- slathered on a chunk of bread or warm toast is all I need to feel bliss. But that was a very large amount of pumpkin butter to make, regardless of how much I love Dave’s Killer Bread.
Enter my favorite meal of the day: breakfast. Pumpkin is fabulous with breakfast. A chilly morning, coffee percolating, aromatic spices drifting from the kitchen- perfection.
Pumpkin Butter Pancakes
1 1/2 cups flour (I used 1/2 white whole wheat and 1/2 all-purpose)
1 tbsp. sugar
2 teas. baking powder
1/2 teas. baking soda
1/2 teas. cinnamon
1/4 teas. pumpkin pie spice
1/4 teas. salt
1 cup pumpkin butter
1 1/4 to 1 1/2 cups milk of choice
1/4 cup water
2 tbsp. oil
1/2 teas. vanilla
In a large bowl combine flour through salt. In another bowl combine the pumpkin butter, milk, water, oil and vanilla. Add the wet ingredients to the dry and whisk to combine. Add more liquid as needed.
Let batter sit while heating your griddle. Ladle batter onto griddle using a measuring cup to ensure equally sized pancakes.
Let pancakes cook until edges are set and middle begins to bubble then flip, about 3 minutes. Cook other side for about 1-2 minutes. This will depend on how big your cakes are (we like ’em big!).
Yields 6 good sized pancakes. Serve with a smear of pumpkin butter and some syrup. We’re completely in love the with agave/maple blend from Trader Joe’s right now.
12 Responses to pumpkin in my pancakes, told a tale on you
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Oh man, that looks like a divine breakfast. How would you recreate pumpkin butter and pumpkin pie spice if you don’t have those options readily available?
Right…just found your pumpkin butter recipe on the next post down. Silly me!
Awesome, I’ve got some pumpkin butter I was wondering what to do with. And I haven’t had pancakes in at least a year, for serious.
No pancakes in a year?! Sacrilege!
This alone is enough reason to push me to make pumpkin butter! I’m not a fan of pancakes (I grew up on crepes), but those look delicious!
Now this is what I call a good breakfast
yum! do they have a taste that’s significantly different than regular pumpkin pancakes?
They have more of a spiced presence and are a bit sweeter. More of a dessert pancake, kind of.
No need to prowl, I’ll send you some pumpkin butter in a care package. What kind of sister would I be to make you cook pumpkin butter yourself while you’re in grad school?
Not to be a kill-joy, but the first ingredient in the Trader Joe’s Agave-Maple blend is cane juice… Not Agave, not maple… I liked the idea (from the sound of the name), but I think TJ’s is totally misrepresenting their product in this case.
These look great! I have a quick question, do you mean to list baking powder twice? or is one of those baking soda? Thanks!
Oops, fixed! Thanks for the head’s up!