“Seasonal Cooking” brings you delicious home cooked recipes with the freshest ingredients of the season. From big warm bowls of comfort food in the winter to light, fruity dishes in the summer, discover easy-to-make meals your whole family will enjoy. This delicious pumpkin pancakes recipe comes from Jessica Merchant at How Sweet Eats. Spice up your homemade pancakes with a little Harry & David pumpkin butter for a sweet, seasonal twist.
Cozy breakfasts are my favorite part of fall. These pumpkin pancakes are the perfect comfort breakfast on a chilly morning especially when its paired with your favorite hot beverage. They taste like pumpkin pie in pancake form — could anything be better?
Pumpkin butter is an excellent way to add a fall spin to your favorite baked treats or breakfasts. Pumpkin purée may seem like an easy go-to, but let me tell you, pumpkin butter is soooo much better. Pumpkin butter starts with a pumpkin purée base, before being cooked for several hours and combined with extra spices, leading to a more complex and delicious flavor.
Top the pancakes with butter (pumpkin or regular), syrup, and a dash of pumpkin pie spice. Try pairing it with a pumpkin spice latte to make the most of pumpkin season while it lasts. Serve these pancakes up for a weekday treat, or a Sunday morning family brunch.
Pumpkin Butter Pancakes
Ingredients:
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup milk
- 1 large egg (lightly beaten)
- ½ cup Harry & David pumpkin butter
- 2 tablespoons melted butter
- Butter (for cooking and serving)
- Maple syrup (for serving)
Instructions:
- In a large bowl, whisk together the flour, baking powder, salt, and pumpkin spice.
- In a small bowl, whisk together the milk, egg, pumpkin butter, and melted butter.
- Add the wet ingredients to the dry ingredients, and whisk until the batter is smooth and combined.
- Heat a nonstick skillet or griddle over medium heat. Brush with butter. Use a ¼ cup to scoop the pancake batter onto the hot skillet. Cook until bubbles form, about 2 to 3 minutes, then flip and cook for 1 to 2 minutes more. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
