Pumpkin Butter Swirled Pancakes
Pumpkin Butter Swirled Pancakes are one of our favorite fall breakfast dishes. I’ve probably cooked pancakes more than I’ve cooked any other dish. Since, when my girls were little, they wanted me to make pancakes every day. We all still love these pancakes for several reasons. First of all, I like that I can make these pancakes in less than thirty minutes. Secondly, I like that I can make these pancakes ahead of time. I just mix up the batter when I have time and cook them before serving. Thirdly, I like that I can reheat the leftover cooked pancakes in a three hundred fifty- degree oven. And, finally, we all love the sweet and yummy fall flavors in these pancakes.
The Equipment I Used
- A Food Scale- For perfect pancakes every time, please weigh your flour.
- A Nonstick Skillet- I use this to cook my pancakes.
The Ingredients Needed for Pumpkin Butter Swirled Pancakes
- Flour- Use all- purpose flour. I like King Arthur brand flour.
- Sugar- Be sure to use granulated sugar. I always use the Domino brand.
- Milk- Use whole milk, not low fat or fat free.
- Sour Cream- Use full fat sour cream, or whole milk Greek yogurt.
- Butter- I always use Kerry Gold Irish butter.
- Pumpkin Butter- I used the Terrapin Ridge Farms Pumpkin Butter for the perfect pumpkin swirl in my pancakes
How I Made my Pumpkin Butter Swirled Pancakes
- First, I sifted together all the dry ingredients. If you don’t sift them, the baking powder will give a bitter taste to your pancakes.
- Next, I combined all the wet ingredients and stirred them into the dry ingredients.
- Finally, I melted butter in my skillet and cooked the first pancakes. I added a sweet pumpkin butter swirl to each pancake. Because I made big pancakes, I only cooked one at a time.
If you like pancakes, you need to try these sweet and delicious Classic Pumpkin Butter Swirled Pancakes.
Pumpkin Butter Swirled Pancakes
Ingredients
- 1 cup all purpose flour (120g)
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1 tbsp. sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup sour cream or Greek yogurt
- 2 tbsp. melted butter
- ½ cup Terrapin Ridge Pumpkin Butter
- 2 tbsp. butter, for greasing the pan
Instructions
- Begin the pancakes by sifting together the flour, baking powder, salt and sugar into a large mixing bowl.
- In a second bowl, beat together the egg, milk, and yogurt/sour cream. Then, stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter.
- Heat a nonstick skillet or griddle and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, swirl a tablespoon of pumpkin butter into the batter of each pancake, and then flip your pancakes. Add more butter, as necessary.
