Pumpkin Pancakes with Whipped Maple Cinnamon Butter
These pumpkin pancakes with whipped maple cinnamon butter are a cozy, autumn-spiced breakfast that’s simple to make yet feels like a special tavern treat.
Servings: 1 serving
Equipment
- 1 blender or food processor for grinding the oats into oat flour
- 2 mixing bowls one for pancake mix, one for whipped butter
- 1 Whisk
- 1 pan or skillet
- 1 spatula
- measuring cups and spoons
Ingredients
Pumpkin Pancakes
- ¼ cup pumpkin puree
- ½ cup rolled oats blended into oat flour
- 1 egg
- 2 tbsp nut milk of choice
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Whipped Maple Cinnamon Butter
- 2 tbsp butter unsalted
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- Add the oats to a blender or food processor and pulse into a flour-like texture. Transfer oat flour to bowl, add pumpkin, egg, nut milk, baking soda, cinnamon, and vanilla. Mix.
- Heat a lightly greased skillet over medium heat. Pour small rounds of batter and cook 2–3 minutes per side, until golden and fluffy.
- In a small bowl, whip softened butter with maple syrup and cinnamon until light and airy.
- Stack pancakes high, spread (or dollop) with whipped maple cinnamon butter, and drizzle with extra maple syrup if desired.