Pumpkin Pancakes with Cranberry Compound Butter

Monday, October 31, 2011

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

Breakfast, Power of Pink

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20 Responses to “Pina Colada Cupcakes”

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1

Molly — March 31, 2011 at 4:37 pm

These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
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2

Flavia — March 31, 2011 at 4:40 pm

I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
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3

Daisy — March 31, 2011 at 4:41 pm

these look incredible! I am LOVING cupcake week!
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4

Allisonpence — March 31, 2011 at 4:42 pm

These make me crave a warm summer day.
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5

Megan — March 31, 2011 at 4:51 pm

This sounds like a fun, summery cupcake recipe! Love it!
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6

Rachel Marcisin — March 31, 2011 at 5:32 pm

Mmm these look awesome! But where’s the rum?
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7

beantownbaker — March 31, 2011 at 5:43 pm

Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
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beantownbaker — March 31, 2011 at 5:44 pm

Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
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9

FunandFearlessinBeantown — March 31, 2011 at 6:23 pm

I’d like one of these cupcakes along with a pina colada on the beach!
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10

Hezzi-D — March 31, 2011 at 8:03 pm

I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
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11

Ann — March 31, 2011 at 8:56 pm

Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
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12

Nutmeg Nanny — March 31, 2011 at 9:14 pm

These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
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13

beantownbaker — March 31, 2011 at 9:18 pm

Ooohhh Hawaii sounds awesome right about now. I’ve never been.
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14

Shannon — March 31, 2011 at 9:18 pm

oh my gosh, those look adorable, and i love the flavor combo, too!!
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15

Mary — April 1, 2011 at 7:53 am

Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
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16

beantownbaker — April 1, 2011 at 3:47 pm

For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
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17

Mary — April 1, 2011 at 4:13 pm

Thank you 🙂 .
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Audrey — April 2, 2011 at 12:21 pm

I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
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19

beantownbaker — April 2, 2011 at 2:56 pm

I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
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20

Paula Kelly-Bourque — April 3, 2011 at 2:50 pm

Such creative finishing touches to a perfectly delightful cupcake.

Pumpkin Pancakes with Cranberry Compound Butter