We love having big family breakfasts on the weekends. The most common request is pancakes, but we've all grown tired of the same boring plain recipe. So we started adding in-season fruits and veggies to the batter to spice things up! Our favorite so far has been these pumpkin pancakes. You can make your own homemade pumpkin puree or buy BPA-free organic pumpkin in a carton. They are excellent served with a warm homemade honey butter! Keep reading to learn how to make your own organic pumpkin pancakes with honey butter and find a one page printable recipe here.
In a bowl, mix together flour, sugar, baking soda, baking powder, and cinnamon.
Add the milk, beaten egg, oil, and pumpkin to the dry ingredients. Make sure the batter isn’t too runny. If it is, add a tiny bit more flour.
Using an eco-friendly frying pan or skillet, melt butter to cover pan on medium heat. After the butter is melted, pour the batter into a small circle. Then using a spoon, add a top to form a pumpkin trunk. Add nuts in the shape of a pumpkin face. Once the batter starts to bubble, flip the pancake. Cook on the other side 1-2 minutes. Continue this process until all of the pancakes are made.
Melt 2 tbs of butter and stir in the 5 tbs of honey. Drizzle onto pancakes. You can also store the leftover honey butter in the fridge for a harder butter.
In a bowl, mix together flour, sugar, baking soda, baking powder, and cinnamon. Add the milk, beaten egg, oil, and pumpkin to the dry ingredients. Make sure the batter isn’t too runny. If it is, add a tiny bit more flour. Using an eco-friendly frying pan or skillet, melt butter to cover pan on medium heat. After the butter is melted, pour the batter into a small circle. Then using a spoon, add a top to form a pumpkin trunk. Add nuts in the shape of a pumpkin face. Once the batter starts to bubble, flip the pancake. Cook on the other side 1-2 minutes. Continue this process until all of the pancakes are made. Melt 2 tbs of butter and stir in the 5 tbs of honey. Drizzle onto pancakes. You can also store the leftover honey butter in the fridge for a harder butter.
Add the milk, beaten egg, oil, and pumpkin to the dry ingredients. Make sure the batter isn't too runny. If it is, add a tiny bit more flour.
1 1/2 cup organic pastry flour 1/4 cup brown sugar 1 tsp baking powder 1 tsp baking soda 1 tbs organic cinnamon 3/4 cup organic milk 1 organic cage free egg beaten 1 tbs organic olive oil 3/4 cup pumpkin 1/4 cup nuts butter for pan and 2 tbs for honey butter 5 tbs honey In a bowl, mix together flour, sugar, baking soda, baking powder, and cinnamon. Add the milk, beaten egg, oil, and pumpkin to the dry ingredients. Make sure the batter isn't too runny. If it is, add a tiny bit more flour. Using an eco-friendly frying pan or skillet, melt butter to cover pan on medium heat. After the butter is melted, pour the batter into a small circle. Then using a spoon, add a top to form a pumpkin trunk. Add nuts in the shape of a pumpkin face. Once the batter starts to bubble, flip the pancake. Cook on the other side 1-2 minutes. Continue this process until all of the pancakes are made. Melt 2 tbs of butter and stir in the 5 tbs of honey. Drizzle onto pancakes. You can also store the leftover honey butter in the fridge for a harder butter.