Pumpkin Butter Pancakes

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I made A LOT of pancakes in the beginning of the pandemic such blueberry, chocolate chip, even caramelized banana pancakes! Although all were great, they seemed a bit too sweet for me.

These pumpkin butter pancakes on the other hand are not heavy or over powering. The flavor is subtle and delicious!

This recipe is from “Half Baked Harvest - Super Simple” by Tieghan Gerard.

Here’s what you’ll need!

Everyday Pancake Mix - makes about 7 cups

4 cups whole wheat flour

3 cups all purpose flour

3 tablespoons baking powder

1 tablespoon baking soda

1 tablespoon salt

1 teaspoon ground cinnamon

Pumpkin Batter

3/4 cup pumpkin butter

1/2 cup Greek yogurt

2 eggs

3 tablespoons salted butter, melted

1 1/2 cup whole milk

1 1/2 cup everyday pancake mix

Making the Pancake Mix

  1. In a large bowl, mix all the ingredients together with a whisk. Put aside 1 1/2 cup of the pancake mix to use later in the recipe. Store the leftovers in an airtight container or a glass jar for up to 3 months.

Making the Pumpkin Batter

  1. In a large bowl, whisk together the pumpkin butter, Greek yogurt, eggs, melted butter and milk. Fold in 1 1/2 cup everyday pancake mix until all is well combined. Cover and let it sit for 10 minutes at room temperature.

  2. In a large skillet, spray with a cooking spray of your choice before each pancake is made. Pour 1/4 cup of batter into the skillet. Cook until bubbles appear on the surface or check the bottom of the pancake until golden. Flip and let it cook for 1 minute more.

  3. Serve with butter, syrup, fresh fruit or whip cream and enjoy!

    -Aloha

Kelsey Middletonrecipes, breakfast, pancakes, pumpkinComment