Pumpkin Pancakes with Apple Butter Syrup
Light as a feather and loaded with cinnamon pumpkin flavor.
To make it easy peasy, I start with pre-made pancake batter and stack on the flavor like flapjacks.
Tip: Add a hint of sea salt to the toasted chopped pecans for a scrumptious combination with the apple butter syrup.
Pancake Ingredients:
Sometimes kids argue over who gets to crack the egg. Make zesting the lemon or mincing the garlic just as fun by giving them wacky names like: "Super Lemon Juicer" or "Mighty Garlic Crusher."
Whisk together all pancake ingredients, butter your griddle and start flipplin' flapjacks.
Don't forget the syrupy goodness. Mix the apple butter and maple syrup together, simmer over low heat or microwave and enjoy.
Recipe
Pumpkin Pancakes with Apple Butter Syrup
Ingredients:
Pumpkin Pancakes
3 cups complete pancake mix (I used Krusteaz)
1 1/2 cups milk
3/4 cups water
3/4 cups canned pumpkin (unsweetened)
4 egg whites
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract (don't skimp here, use the good stuff)
1/4 cup cold butter
1/4 cup butter at room temperature
3/4 cup toasted pecans lightly dusted with sea salt
Apple Butter Syrup Indgredients
16 ounces maple syrup
8 ounces apple butter
Directions:
Pumpkin Pancake
In a large mixing bowl, whisk pancake mix, milk, water, pumpkin, cinnamon, and vanilla Carefully spread a pat of cold butter on a griddle or coat with nonstick spray and heat griddle to 375 degrees or medium heat.
Pour 1/4 cup of batter onto griddle to form each pancake. Cook until bubbles appear, approximately 3-4 minutes then turn pancakes over and cook for approximately 3 more minutes.
Transfer pancakes to cookie sheet or oven safe platter and keep warm in 250 degree oven.
Top with room temperature butter and serve with warm apple butter syrup.
Apple Butter Syrup Directions:
Combine ingredents and simmer over low heat or warm in the microwave in a microwave safe container on lowest setting.