Description
A wonderfully light and fluffy stack of pumpkin pancakes topped with a rich, creamy maple cinnamon butter.
Ingredients
Scale
- 2 cups All Purpose Flour
- 4 tbsp. Granulated Cane Sugar or maple syrup
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Pumpkin Pie Spice
- 1/2 tsp. Ground Cinnamon
- 1 cup Plain Greek Yogurt
- 2 large Eggs (beaten)
- 1/2 cup Pumpkin Puree
- 1 1/4 cups Whole Milk
- 2 tbsp. Olive Oil
- 1/2 cup Softened Unsalted Butter
- 1/4 cup Maple Syrup
- 2 tbsp. Powdered Sugar
- 2 tsp. Ground Cinnamon
- 1/4 tsp. Fine Salt
Instructions
- For the Pumpkin Pancakes: In a large bowl, combine the flour, sugars, baking powder, baking soda, and spices. In a separate bowl, whisk together the yogurt, eggs, olive oil, milk, and pumpkin puree. Combine the wet and dry ingredients and mix until just combined.
- Cook the Pancakes: Use 1/4 to 1/3 cup of batter per pancake. Cook on a preheated griddle over medium heat for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes.
- For the Whipped Butter: In a stand mixer, combine all ingredients. Beat on low speed to incorporate, then increase to high speed and beat for 8-10 minutes until light and fluffy.
- Serve: Serve the warm pumpkin pancakes with the whipped butter and maple syrup.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with butter
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg