Recipes
Toasted Pepita Pumpkin Spice Pancakes and Pumpkin Butter
Author:
Jennifer Boada
Servings
makes about 8 5-inch pancakes + about 1 cup pumpkin butter
Prep Time
10 minutes
Cook Time
25-30 minutes
Ingredients
Pumpkin Pancakes:
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1 medium egg
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1 cup milk
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3 Tbsp salted butter, melted
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½ cup pumpkin purée
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1 ½ cups all-purpose flour
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2 tsp baking powder
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2 Tbsp granulated sugar
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⅛ tsp salt
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2 tsp Toasted Pepita Pumpkin Spice
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Butter or vegetable oil, to coat the skillet
Pumpkin Butter:
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½ can pumpkin purée (about 7½ oz)
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3 Tbsp apple cider
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2 Tbsp Panela Sugar
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2 Tbsp maple syrup
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1 ½ tsp Toasted Pepita Pumpkin Spice
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Pinch of salt
Directions
Pumpkin Pancakes:
In a medium bowl, whisk together the egg, milk, butter and pumpkin puree.
In a large bowl, whisk together the flour, baking powder, sugar, salt and Toasted Pepita Pumpkin Spice.
Pour egg mixture into flour mixture, and stir until just combined.
Lightly grease a skillet with butter or vegetable oil, and heat to medium.
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.
Cook about 2-3 minutes on the first side, until bubbles appear and edges are set.
Flip and cook an additional 1-2 minutes, until golden brown. Transfer to a plate.
Repeat with remaining batter, adjusting heat and adding additional butter or oil to the skillet as needed.
Pumpkin Butter:
Combine pumpkin purée, apple cider, sugar, maple syrup, Toasted Pepita Pumpkin Spice and salt in a small saucepan.
Bring the mixture to a gentle boil over medium-high heat.
Reduce heat to medium-low and gently simmer for about 20 min, stirring often, until the mixture thickens.
Taste and adjust.
Remove from heat and let cool.