1 cup | pumpkin puree |
2 | eggs |
1½ cups | buttermilk |
2 tbsp | Plugrà unsalted butter, softened |
2 cups | flour |
¼ cup | brown sugar |
2 tsp | baking powder |
1½ tsp | baking soda |
½ tsp | cinnamon |
2 tsp | pumpkin pie spice |
½ tsp | salt |
½ cup | Plugrà unsalted butter, softened |
3 tbsp | maple syrup |
½ tsp | cinnamon |
½ tsp | salt |
½ tsp | vanilla extract |
1 |
FOR PANCAKES
In a large mixing bowl, whisk together the pumpkin puree, eggs, buttermilk, and softened Plugrà butter until smooth and well combined.
|
2 |
In a separate bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
|
3 |
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—a few lumps are fine!
|
4 |
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter.
|
5 |
Pour about ⅓ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
|
6 |
Serve with Maple Cinnamon Butter, maple syrup, and candied pecans.
|
7 |
FOR MAPLE CINNAMON BUTTER
In a medium mixing bowl, beat the softened butter with a hand mixer or whisk until light and fluffy, about 2-3 minutes.
|
8 |
Gradually add the maple syrup, cinnamon, salt, and vanilla extract, continuing to beat until the mixture is smooth and creamy.
|
9 |
Refrigerate the whipped butter for 10-15 minutes if you'd like it to firm up slightly, or serve immediately.
|