PUMPKIN PANCAKES WITH HONEY BUTTER
Print RecipeIngredients
- PANCAKES - 1¾ cups flour
- 3½ tablespoons brown sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1½ cups whole milk
- ¾ cup canned pumpkin
- 2 eggs
- 3 tablespoons butter, melted
- 2 teaspoons pumpkin pie spice
- HONEY BUTTER - 1 cup unsalted butter, softened
- 1/3 cup honey
- 3 tablespoons powdered sugar
- ½ teaspoon salt
Instructions
Blend all honey butter ingredients and store in refrigerator in an airtight container until ready to serve. Stir all dry ingredients in a large mixing bowl. Add in melted butter, eggs, pumpkin and milk and stir until blended. Pour ¼ cup batter for each pancake into hot, greased skillet. Cook pancakes until bubbles form over the surface and begin to pop and the edges of pancakes look dry and the bottom is golden brown, about 60 seconds. Flip the pancakes and cook on the second side until golden brown, about 30 seconds. Repeat until all batter is gone. Transfer to a plate and serve hot with honey butter and maple syrup.
