Pumpkin Swirl Pancakes with Pumpkin Butter Topping
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • ½ C all-purpose flour
  • ½ C whole grain pastry flour
  • 1 C milk
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tbsp canola oil
  • 2 tbsp white sugar
  • 1 tbsp brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 9oz jar of pumpkin butter (you probably won't use it all but just to be safe, start with a whole jar)
  • Butter and powdered sugar for topping
  1. Preheat a non-stick skillet to medium heat.
  2. In a large bowl (I used one with a spout) whisk together the flours, sugars, cinnamon, nutmeg, salt and baking powder.
  3. In another bowl, whisk together the milk, egg, oil and vanilla.
  4. Add the milk mixture to the flour mixture and mix well. The mixture should be slightly lumpy.
  5. Pour ¼ C of batter for each pancake onto the skillet. I do two at a time. Then squeeze the pumpkin butter in a circular motion onto the pancakes. I put the pumpkin butter into a ziplock bag and cut off the corner so I could squeeze it out. Bake for 2-3 minutes per side.
  6. Spread butter (or Country Crock, as I did) on top of each pancake before stacking.
  7. Top each stack with powdered sugar and then squeeze some more pumpkin butter on top.
Nutrition Information
Serving size: 3 pancakes
Recipe by This Gal Cooks at https://www.thisgalcooks.com/pumpkin-swirl-pancakes-pumpkin-butter-topping/