HomeRecipesSylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter
Sylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter
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Moist, tender and lightly spiced hot cakes – a treat to wake up to on the weekend, or a Wednesday!


Ingredients

Maple Cinnamon Butter:

12 cup
butter, at room temperature
1 tbsp
Maple Spice Sweet Dip Mix
12 tsp
Cinnamon Cinnamon

Batter:

1 cup
all-purpose flour
1 cup
whole-wheat flour
2 tbsp
brown sugar
2 tsp
baking powder
12 tsp
baking soda
12 tsp
salt
1 tbsp, or Pumpkin Pie Spice
Apple Pie SpiceApple Pie Spice
2
eggs
14 cup
canola oil, plus more to cook
1 cup
canned pumpkin
1 cup
milk
12 cup
yogurt

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Beat maple cinnamon butter ingredients together until light and creamy. Set aside.
  2. For the pancakes, whisk dry ingredients in a mixing bowl. Set aside.
  3. Whisk eggs, oil, pumpkin, milk and yogurt in a second mixing bowl.
  4. Stir wet ingredients into dry until just moistened. Batter should have some lumps.
  5. Heat 1 tsp of oil in frying pan over medium heat. Drop batter in by heaping tablespoons. Flip when bubbles form on top and continue to cook until golden brown. Cook in small batches and try not to over-crowd the pan.
  6. Serve with maple cinnamon butter.
Tips

Make Ahead: Cook a double batch and freeze for quick toaster breakfasts or easy lunchtime snacks.

Nutritional Information

Per serving (2 mini pancakes): Calories 230, Fat 14 g (Saturated 6 g, Trans 0 g), Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 23 g (Fibre 2 g, Sugars 5 g), Protein 5 g.

Sylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter
35 min
24 mini pancakes
$0.61/serving
What you'll need
Cinnamon Cinnamon
Cinnamon
82 Reviews
$8.95
Apple Pie SpiceApple Pie Spice
Apple Pie Spice
63 Reviews
$8.95
HomeRecipesSylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter
Sylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter
Recipe description
Sylvie's Mini Pumpkin Pancakes with Maple Cinnamon Butter
Share it!

Ingredients

Maple Cinnamon Butter:

12 cup
butter, at room temperature
1 tbsp
Maple Spice Sweet Dip Mix
12 tsp
Cinnamon Cinnamon

Batter:

1 cup
all-purpose flour
1 cup
whole-wheat flour
2 tbsp
brown sugar
2 tsp
baking powder
12 tsp
baking soda
12 tsp
salt
1 tbsp, or Pumpkin Pie Spice
Apple Pie SpiceApple Pie Spice
2
eggs
14 cup
canola oil, plus more to cook
1 cup
canned pumpkin
1 cup
milk
12 cup
yogurt
35 min
24 mini pancakes
$0.61/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Beat maple cinnamon butter ingredients together until light and creamy. Set aside.
  2. For the pancakes, whisk dry ingredients in a mixing bowl. Set aside.
  3. Whisk eggs, oil, pumpkin, milk and yogurt in a second mixing bowl.
  4. Stir wet ingredients into dry until just moistened. Batter should have some lumps.
  5. Heat 1 tsp of oil in frying pan over medium heat. Drop batter in by heaping tablespoons. Flip when bubbles form on top and continue to cook until golden brown. Cook in small batches and try not to over-crowd the pan.
  6. Serve with maple cinnamon butter.
What you'll need
Cinnamon Cinnamon
Cinnamon
82 Reviews
$8.95
Apple Pie SpiceApple Pie Spice
Apple Pie Spice
63 Reviews
$8.95
Tips

Make Ahead: Cook a double batch and freeze for quick toaster breakfasts or easy lunchtime snacks.

Nutritional Information

Per serving (2 mini pancakes): Calories 230, Fat 14 g (Saturated 6 g, Trans 0 g), Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 23 g (Fibre 2 g, Sugars 5 g), Protein 5 g.

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