Pumpkin pie pancakes with cinnamon butter

These are very good pancakes-let’s start there! They are made with pumpkin pie filling and are so layered with a homemade cranberry sauce and maple cinnamon butter. You can get the cranberry sauce from the store which comes in a can and it’s really that simple. Homemade cranberry sauce is very optional but highly recommended. It is tart but adds flavor to the pumpkin pie pancakes. The maple cinnamon butter is just the best topping for these pancakes so definitely give it a shot if you can.

To start, you mix the dry ingredients-flour, salt, baking powder, etc.- in one bowl. Then in a separate bowl, combine the “wet” ingredients-milk, eggs, pumpkin pie purée. Then you mix the two bowls at the end.

Nothing is smoother than freshly made cranberry sauce I think. To make the sauce, boil sugar with water and add the cranberries. You will hear lots of popping sounds and that’s a sign that’s it’s almost ready. You don’t need to stir frequently but just keep an eye on it.

The final cream on top for these pumpkin pie pancakes is the maple cinnamon butter syrup which is just whisked maple syrup, hot melted butter and cinnamon. Once again this is optional but highly recommended.

Pumpkin pie pancakes

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Servings: 10-14 Prep Time: 15 Minutes Cooking Time: 40-45 Minutes 40-45 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Pancakes

1&1/2 cups almond milk, at room temperature

1 cup pumpkin pie purée 

2 large eggs, at room temperature

2 tablespoons vegetable oil or melted butter

1/2 teaspoon salt

2 cups all-purpose flour

1/4 cup (4 tablespoons) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda (optional but make it fluffier)

1 teaspoon nutmeg

2 teaspoons ground cinnamon or ground cloves

1 teaspoon ground ginger

 

Cinnamon maple butter

1/2 cup melted butter, still hot

1/2 cup maple syrup

1 teaspoon cinnamon

Instructions

Pumpkin pie pancakes

1. Mix the dry ingredients together: sugar, flour, salt, baking powder, baking soda, ginger, nutmeg, cinnamon together. 
2. In another large mixing bowl, whisk the wet ingredients: egg, milk, pumpkin purée and oil/melted butter together until smooth.
3. Gradually add the dry ingredients into the wet ingredients. It doesn't have to be super smooth, a few lumps are ok.
4. Heat a skillet and place a few tablespoons of batter at a time into a circle. Repeat this until you have 3-4 circles on your skillet. 
5. Fry on medium heat for 2-3 minutes on each side.

Maple cinnamon butter

1. Whisk the melted butter, maple syrup and cinnamon together until it is one color. 
2. Try to serve this immediately because it thickens up when it cools to room temperature. 
3. Store any leftovers in the fridge for up to 3-4 days.