This is a great way to start your Thanksgiving Day with a warm and delicious breakfast. Pumpkin pancakes with cinnamon butter. The pancakes come out moist and perfect every time. Serving ideas include sprinkling the pancakes with more confectioners’ sugar and making cinnamon cream cheese balls to compliment the butter. I like to sprinkle some candied pecans on top as well. This is such a simple recipe that people will really enjoy.
About 4 cups of pancake mix (I use Aunt Jemima Buttermilk Complete)
1 cup of canned pumpkin
Nutmeg, Allspice and cinnamon (or a pie spice mixture if you have it)
Mix the pancake mix, together with the pumpkin, the egg and enough water to make a batter about the texture of a milkshake. Then add your spices to your own liking. I use about a teaspoon of cinnamon and half of each of the other two. Cook the pancakes as you normally would, being aware of the darker batter and the fact that it will brown faster, and that’s it! You can make these with a homemade pancake recipe, I use the mix because it is simple and on Thanksgiving morning, simple is good!
2 sticks unsalted butter
1 Tbsp. confectioners’ sugar (you can sneak a little more in if you like)
1 Tsp. Cinnamon
Let the butter get soft, but be careful not to melt it if you use a microwave. I just let it sit out for a while. Mix all the ingredients together by hand in a small bowl. Cover and refrigerate until hard again. I use a melon baller to make little butter balls for the pancakes.