Best 6 Pumpkin Butter Pancakes Recipes

PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER

Steps:

• In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans., In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with cinnamon butter.

PUMPKIN GINGER PANCAKES WITH GINGER BUTTER

Steps:

• Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
• In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
• Add wet to dry, stirring just until evenly moistened.
• Cook on nonstick griddle over medium heat until edges look dry – about 2 to 3 minutes per side.
• Serve with ginger butter and real maple syrup.
• To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.

FLOURLESS PEANUT BUTTER, PUMPKIN BUTTER PANCAKES

Steps:

• In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.

PUMPKIN BUTTER PANCAKES

Steps:

• Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER

Steps:

• 1. In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon, and nutmeg. Remove from the heat, stir in pecans.
• 2. In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
• 3. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.

PUMPKIN PANCAKES WITH CINNAMON BROWN BUTTER

Steps:

• * In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans. * In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened. * Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter. Prep: 20 min. Cook: 10 min./batch Nutrition Facts: 2 pancakes with about 2 tablespoons butter equals 394 calories, 24 g fat (11 g saturated fat), 105 mg cholesterol, 612 mg sodium, 38 g carbohydrate, 3 g fiber, 9 g protein.