Last Updated on June 20, 2024 by Lisa Keys
The best pumpkin butter pancakes are light, fluffy and full of warm spice flavor. Not only are they delicious, but also filled with good nutrition utilizing the goodness of whole grains, dry milk powder and pumpkin butter. Using pumpkin butter is such a convenience, too. There is no need for extra spices in the mix nor do you have to open up a can of pumpkin puree.
This year I grew some sugar pumpkins, so I made my own pumpkin butter. Most recipes for pumpkin butter call for an extra-long stove-top cook with chunks of pumpkin simmering in apple juice, cider or water. The pot must be watched to avoid scorching. I chose to cook my pumpkin sous vide. Using the sous vide method allows for tenderizing the pumpkin without having to watch it. In addition, there is no need for any liquid in the mix, so the end result is purely pumpkin. Once cooked the pumpkin is pureed in a blender. Pumpkin contains a lot of water. Sous vide method does not allow for evaporation, so the mixture must be reduced on the stove to your desired thickness. Here is how I made it, but you can use any pumpkin butter you like for the pancakes.
The Best Pumpkin Butter How To Sous Vide It
Temperature 185F. Time 1 to 2 hours
1 sugar pumpkin, stemmed, seeded, peeled, ½-inch slices (1300 grams)
2 tablespoons unsalted butter
2 teaspoons lemon juice
¾ cup dark brown sugar (more or less to your taste)
1 ½ teaspoons pumpkin spice
½ teaspoon fine sea salt
Divide pumpkin, in single layers, among two large vacuum sealer bags. Add 1 tablespoon of butter and 1 teaspoon of lemon juice to each bag. Reserve ¼ cup of brown sugar. Mix remaining sugar and pumpkin spice; add half to each bag along with ¼ teaspoon of salt. Vacuum seal and cook in immersion circulator for 1 to 2 hours. You will know when it is tenderized when you can squeeze a piece of pumpkin in the bag and it easily breaks apart. Open bag and pour contents into blender. Puree until smooth. Pour pumpkin puree into a deep heavy pot and gently simmer, stirring frequently, to desired thickness. (I simmered for about 1 hour). Adjust sweetness with reserved brown sugar during this time. Makes 5 cups.
How to make pancakes
You know the drill for making pancakes. Mix the wet ingredients and dry ingredients separately and then combine just until the dry ingredients are moistened. For tender pancakes do not over mix. A few lumps in the batter will smooth out during cooking. By the way please don't confuse orange infused olive oil with orange oil. They are NOT the same.
The Best Pumpkin Butter Pancakes
Ingredients
- 2 cups low fat buttermilk
- 1 cup pumpkin butter
- 1 large egg
- 2 tablespoons orange infused olive oil
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup whole grain flour
- ¼ cup firmly packed light brown sugar
- 1 tablespoon dry milk powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- In a medium bowl, whisk together buttermilk, pumpkin butter, egg, oil and vanilla.
- In a large bowl, combine both flours, brown sugar, milk powder, baking powder, baking soda and salt.
- Stir dry ingredients into the pumpkin mixture until just combined.
- Heat a lightly oiled or buttered griddle or nonstick frying pan over medium high heat.
- Pour or ladle the batter onto the griddle, using approximately ⅓ cup for each pancake.
- Cook until surface of pancakes have some bubbles and edges appear dry, about 1 to 2 minutes.
- Using a thin spatula, flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
- Repeat with remaining batter adjusting heat as needed.
- Serve with warm REAL maple syrup.
Nutrition
If you want to learn how to roast a fresh pumpkin check out my blog post here for the best harvest pumpkin torte.
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