Pumpkin Pancakes with Honey-Nutmeg Butter
These are easily made dairy-free. Just sub almond milk for the milk and a neutral oil for the butter. And, of course, skip the butter.
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1/3 cup pumpkin puree
1 cup milk
1/2 teaspoon vanilla
2 tablespoons butter, melted and cooled
Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.
In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.
Pour the wet ingredients over the dry ingredients and fold until they are only just combined–a few lumps remaining are fine.
Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Using about 1/4 cup of batter for each, cook the pancakes until golden brown, flipping once, about 2-3 minutes per side.
Remove to a plate and serve immediately with Honey-Nutmeg Butter and maple syrup.
Makes 1/2 cup
1 stick butter, softened
2 tablespoons honey
1/4 teaspoon nutmeg
pinch of cinnamon
pinch of salt (if using unsalted butter
Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you’re ready to use. Then, let it soften slightly.