Pumpkin Pancakes with Cranberry Compound Butter
Well guys. We made it. One whole month of pink food (well, there were a few exceptions). Today is the last pink recipe for a while. Hubby was a good sport, but I think he’s sick of it.
This was honestly one of my favorite recipes of the month. The pumpkin pancakes are fluffy and light. And that cranberry compound butter has an amazing fresh tart and sweet flavor that compliments the pumpkin pancakes just perfectly.
We also enjoyed this cranberry compound butter spread on some toast. I think it would be a great condiment to have on the Thanksgiving table.
One Year Ago: Cranberry Sauce
Two Years Ago: Pumpkin Pasta and Pumpkin and Chocolate Caramel Corn
Three Years Ago: Halloween M&M Treats
Four Years Ago: Lemon Berry Muffins
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Pumpkin Pancakes with Cranberry Compound Butter
Yield: Serves 4
Ingredients:
For the Pumpkin Pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 Tbsp sugar
2 tsp baking powder
1 tsp pumpkin pie spice
Alternatively, use:
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/2 tsp salt
1 cup milk
1 cup pumpkin puree
4 eggs, separated
4 Tbsp unsalted butter, melted
1 tsp vanilla extract
For the Cranberry Compound Butter
1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
zest of 1 orange
1 cup butter, softened
Directions:
For the Pumpkin Pancakes
In a large bowl, whisk together the flours, sugar, baking powder, pumpkin pie spice, and salt.
In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together, mixing well until smooth.
Add the wet ingredients to the dry ingredients, mixing with a spatula until just combined.
In another small bowl, using an electric hand mixer (or whatever you have on hand), beat the egg whites until thick and stiff.
Gently fold the egg whites into the pancake batter, mixing until smooth.
Meanwhile, heat a frying pan over medium heat.
Lightly spray the pan with cooking spray, and, in 1/4-cup increments, cook each pancake until lightly browned on each side, about 1 minute per side.
Repeat with the remaining batter.
For the Cranberry Compound Butter
Meanwhile, in a small saucepan, combine cranberries and syrup.
Cook over medium heat until berries pop, about 10 minutes.
Transfer to a small bowl and add orange zest; cool slightly. Beat in butter until blended.
Pumpkin Pancakes recipe from The Curvy Carrot, originally from Bon Appetit, as seen on Epicurious
Cranberry Compound Butter recipe from Real Mom Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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