Pumpkin Pancakes with Cinnamon Butter and Maple Syrup
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Ingredients & Equipment
What we send
- 2 half sticksunsalted butter
- 1/2 teaspoonground cinnamon
- 1 tablespoonlight brown sugar
- 2 tablespoonspumpkin seeds
- 1/4 cupgranulated sugar
- 12 ouncesmilk
- 1 canpumpkin purée
- 1 1/2 cupflour
- 2 teaspoonsbaking powder
- 1 1/2 teaspoonpumpkin pie spice
- 1 ouncejar maple syrup
What You’ll Need
- canola oil
- kosher salt
- plastic wrap
- 12" large nonstick pan
- aluminum foil
Make cinnamon butter
Place 1 half stick butter in a large heatproof bowl; microwave in 10-second intervals until softened, but not melted. Add cinnamon and brown sugar and mash using a fork until fully combined. Transfer cinnamon butter to a large piece of plastic wrap; roll into 1 inch–thick log. Twist ends of plastic wrap to seal tightly. Place in freezer to chill until ready to use (this helps the butter set). Wipe bowl from butter clean for Step 3.
Make candied pumpkin seeds
Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add pumpkin seeds. Toast, stirring, until golden, 2-3 minutes. Add 1 teaspoon granulated sugar; cook, stirring frequently, until sugar begins to melt and cling to seeds, 2-3 minutes more. Transfer to a plate; set aside. Rinse pan and wipe clean; place over medium-high heat to preheat for 5 minutes.
While pan preheats, in bowl from butter, whisk together 1 cup milk, 1 cup pumpkin purée (save remainder for another recipe like homemade pumpkin bread or hot oatmeal), 1 egg and 1 tablespoon canola oil to fully combine.
Finish pancake batter
In a separate large bowl, whisk together flour, baking powder, pumpkin pie spice, remaining granulated sugar, and ¼ teaspoon salt to combine. Whisking continuously, gradually add pumpkin mixture to bowl with dry ingredients, until batter is just combined and no large clumps remain, being careful not to overmix.
Reduce heat under pan to medium, then add 1 tablespoon butter (not compound butter). When butter is foamy, add 1 tablespoon batter to pan. If it sizzles immediately, keep going; if not, try again once the butter is hotter. Add ½-cup circles of batter to pan, spacing apart. Cook, working in batches and adding remaining butter as needed, until pancakes are golden and cooked through, 3-4 minutes per side. Transfer to a plate; cover with foil.
Divide pumpkin pancakes between serving plates. Unwrap cinnamon butter, cut into thin coins, and place on top of pumpkin pancakes. Drizzle over maple syrup and garnish with candied pumpkin seeds. Enjoy!