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. 
Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!
yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.
I’ve never made homemade jam before…but wow this sure does look delicious!
It would be great in some thumbprint cookies or linzer cookies…yumm.
I’ve never had strawberry & blueberry jam before. That looks divine!
Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂
Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!
Sarah – This recipe does not require pectin.
Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010
beantownbaker — June 15th, 2013 @ 11:44 am
I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.