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.
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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