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Toasted Pepita Pumpkin Spice Pancakes and Pumpkin Butter

Jennifer Boada

Servings

makes about 8 5-inch pancakes + about 1 cup pumpkin butter

Prep Time

10 minutes

Cook Time

25-30 minutes

Photo by Burlap & Barrel

Ingredients

    Pumpkin Pancakes:

    • 1 medium egg
    • 1 cup milk
    • 3 Tbsp salted butter, melted
    • ½ cup pumpkin purée
    • 1 ½ cups all-purpose flour
    • 2 tsp baking powder
    • 2 Tbsp granulated sugar
    • ⅛ tsp salt
    • 2 tsp Toasted Pepita Pumpkin Spice
    • Butter or vegetable oil, to coat the skillet

    Pumpkin Butter:

    • ½ can pumpkin purée (about 7½ oz)
    • 3 Tbsp apple cider
    • 2 Tbsp Panela Sugar
    • 2 Tbsp maple syrup
    • 1 ½ tsp Toasted Pepita Pumpkin Spice
    • Pinch of salt

    Directions

      Pumpkin Pancakes:

      1. In a medium bowl, whisk together the egg, milk, butter and pumpkin puree.

      2. In a large bowl, whisk together the flour, baking powder, sugar, salt and Toasted Pepita Pumpkin Spice.

      3. Pour egg mixture into flour mixture, and stir until just combined.

      4. Lightly grease a skillet with butter or vegetable oil, and heat to medium.

      5. Scoop about ¼ cup of batter at a time to the heated pan, using the back of a spoon to spread batter out into 5-inch rounds.

      6. Cook about 2-3 minutes on the first side, until bubbles appear and edges are set.

      7. Flip and cook an additional 1-2 minutes, until golden brown. Transfer to a plate.

      8. Repeat with remaining batter, adjusting heat and adding additional butter or oil to the skillet as needed.

      Pumpkin Butter:

      1. Combine pumpkin purée, apple cider, sugar, maple syrup, Toasted Pepita Pumpkin Spice and salt in a small saucepan.

      2. Bring the mixture to a gentle boil over medium-high heat.

      3. Reduce heat to medium-low and gently simmer for about 20 min, stirring often, until the mixture thickens.

      4. Taste and adjust.

      5. Remove from heat and let cool.

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