Hi, this is Kristin from Dizzy Busy and Hungry, back again as a contributor on The Best Blog Recipes. I am so happy to be here, many thanks to Shauna for having me!
Today’s recipe is for PANCAKES! Oh, how we love pancakes in this house. It is practically an obsession. I don’t serve them all that often because we would all be as big as houses if I did! They are so delicious and fun to eat, it is very difficult to limit ourselves to just 2 or 3 each. So, when we do have them, I try to make it count!
This idea for Pumpkin Apple Butter Pancakes started as I was digging around my pantry and found a lonely, unused can of pumpkin in the back corner. I had forgotten all about it! The kids were hungry, I was tired, and we needed something fast, so as I considered my options, pancakes jumped to the front of the line.
The kids were practically drooling as I made this batter. (Teenage boys…they are constantly FAMISHED, haha!) The nice thing about pumpkin is that is adds a lot of fiber, so it will help them feel full longer (very important with teenage boys!). And of course, it also contributes a ton of vitamin A, vitamin C, beta-carotene, and potassium. In addition, I used white whole wheat flour for even more fiber, and I also added about ¾ cup of apple butter to enhance the sweetness and provide more depth to the pancake flavors. They turned out absolutely scrumptious!
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 2 cups milk
- 1 and ¼ cups pumpkin
- ¾ cups apple butter
- 6 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon nutmeg
- handful of chopped pecans for garnish (optional)
- In a large bowl, combine the flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs and milk. Add the pumpkin, apple butter, brown sugar, pumpkin pie spice, and nutmeg, and stir to combine.
- Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
- Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
- Top with a sprinkling of chopped pecans and serve with pure maple syrup.
I hope you enjoyed this recipe, and I would love for you to come visit me over at Dizzy Busy and Hungry!
Enjoy and have a wonderful day!
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