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. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.