Pumpkin Pancakes With Maple Pecan Compound Butter

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This post is part of our recipe series for the month of October, pumpkin and squash recipes, from Jill of a Better Happier St. Sebastian.

pumpkin pancake recipe

Pumpkin Pancakes with Maple Pecan Compound Butter
serves 3-4

Pumpkin Pancakes

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
a pinch of pumpkin pie spice
¼ teaspoon nutmeg
½ teaspoon salt
6 tablespoons canned pumpkin puree
1 cup buttermilk (or milk of your choice)
1 egg
2 tablespoons melted butter

1 tablespoon water

In a large bowl, combine flour, sugar, baking powder, a pinch of pumpkin pie spice, cinnamon, nutmeg and salt. In a separate bowl, combine the canned pumpkin puree, buttermilk, egg, melted butter and water. Stir until the mixture is completely smooth. Pour wet mixture over dry and stir carefully until the batter is just combined. Prepare a skillet with cooking spray or oil over medium heat. Once heated, pour the pancake batter on about 1/3 cup at a time evenly.  Once bubbles form on the surface and begin to pop, flip the pancake and finish cooking until lightly browned and cooked through, about 3 minutes.  Serve immediately with Maple Pecan Compound Butter on top.

pumpkin pancake recipe

Maple Pecan Compound Butter

1 stick unsalted butter
1/8 cup pecans, chopped
1 teaspoon maple syrup

Soften butter to room temperature. While butter is softening, heat a nonstick skillet over medium heat. Toast pecans until slightly browned and fragrant, stirring frequently, about 4 minutes. Set toasted pecans aside to cool completely.

In a mixing bowl, fold to combine butter, nuts, and maple syrup. Mix thoroughly. Cool mixture in refrigerator for approximately 15 minutes. Remove from fridge and spoon compound butter onto a sheet of wax paper. Using a small spatula, mound and smooth butter into log or other desired shape. Return to refrigerator to solidify, approximately 1 hour.

Top your pancakes with the maple pecan butter and enjoy!

pumpkin pancake recipe

pumpkin pancake recipe

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.

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Comments

Louise -October 20, 2013, 10:35AM

These look amazing, can’t wait to try it out. Pumpkin isn’t really that popular here in Ireland but I’ve recently found a place that sells canned pumpkin puree (rather than the whole ordeal of pureeing fresh pumpkin) from the States so I’ve been excited to take advantage and try new recipes.

Bonnie -October 20, 2013, 1:02PM

YUMMMMM…making these for breakfast tomorrow!!!! :-)

Shelley -October 20, 2013, 11:10PM

Wow! These look so great! I’ll have to try these.
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Alexa Sonken {Design Studio} -October 20, 2013, 11:22PM

Ahh! These look dangerously wonderful ;)

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meg -October 21, 2013, 9:01AM

Ummmm…this is pretty much my dream on a plate!

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Trisha -October 21, 2013, 10:12AM

I actually made these last night for dinner (breakfast at night obsessed over here). They were DELICIOUS.

Olivia -October 26, 2013, 11:33PM

Making them right now with lots of other autumn goodies :)

Kelly -October 27, 2013, 4:26PM

I made these for breakfast this morning! They are very good. Would recommend them to anyone in the fall spirt. They are very savory and delicious. I even made the maple pecan butter, and it worked wonderfully.

Anonymous -January 31, 2014, 2:00AM

yum

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