This post brought to you by LIBBY’S Pumpkin. All opinions are 100% mine.
I have another pumpkin recipe to share with you. I just love the flavor it adds to recipes and also, the added benefits to our bodies. I had some leftover from a batch of Pumpkin S’mores Bars and had frozen the extra, so we tried a fun twist on a family tradition of making pancakes on Saturday mornings. Let me know what you think!
Pumpkin Pancakes with Pumpkin Butter
Pumpkin Pancake Recipe Ingredients
2 C. Bisquik or Jiffy Mix
2 eggs
2 tsp. Oil
1 ¼ C. milk
1 tsp. Cinnamon
1/2 cup LIBBY’S 100% Pure Pumpkin
½ tsp. Vanilla extract
Directions
Combine all ingredients and heat cook on the griddle as you normally would. Serve with syrup and yummy pumpkin butter.
Pumpkin Butter Ingredients
1 can of LIBBY’s Pure Pumpkin (15 oz.)
½ tsp. Cinnamon
¼ tsp. Ginger
1/8 tsp. Nutmeg
1 tsp. ground Cloves
1 tbs. sugar
Combine all ingredients in a small saucepan and heat on low. Store in an airtight container in the fridge.
Pumpkin is a superfood. Pumpkin adds extra fiber and Vitamin A to recipes. It’s packed with Beta Carotene. It can be used to replace the fat in some recipes and cut the amount of sodium per serving in others. When used as a replacement for butter, eggs or oil it can also reduce calories. It can be incorporated in breakfast, lunch, dinner, snack and beverages – all that taste great.
Check out the #PumpkinCan website where you can share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes!
Don’t forget, if you love pumpkin recipes to follow LIBBY’S Pumpkin on Pinterest! You’ll find a lot of great ways to use pumpkin in recipes- from sweet to savory, and everything in between. Using pumpkin can help lower sodium and fat in recipes! We’ve all heard about superfoods for a while now. Pumpkin has a lot of benefits that make it part of the superfood team- it’s a good source of fiber (we ALL need fiber) and a great source for Vitamin A.
- 2 C. Bisquik or Jiffy Mix
- 2 eggs
- 2 tsp. Oil
- 1 ¼ C. milk
- 1 tsp. Cinnamon
- ½ C. Libby’s canned pumpkin
- ½ tsp. Vanilla extract
- Directions –
- Combine all ingredients and heat cook on the griddle as you normally would. Serve with syrup and yummy pumpkin butter.
- 1 can of LIBBY’s canned pumpkin (15 oz.)
- ½ tsp. Cinnamon
- ¼ tsp. Ginger
- 1/8 tsp. Nutmeg
- 1 tsp. ground Cloves
- 1 tbs. sugar
- Combine all ingredient in a small saucepan and heat on low. Store in an airtight container in the fridge.
- Combine all ingredient in a small saucepan and heat on low. Store in an airtight container in the fridge.
Crissie Woolard says
THESE LOOK GREAT. I WILL BE TRYING THIS SOON!!
RICHARD HICKS says
I love pancakes for breakfast and this is one recipe that I must try!
Birdiebee says
The pumpkin pancakes look so delicious. Our family loves pumpkin and these would be a perfect fall breakfast.
Kari says
These sound delicious! Perfect to make during the fall.
Vickie Couturier says
id love to try them both but the pancakes are the one id make first
Marti Tabora says
This is awesome, I have actually thought about adding pumpkin to my pancakes and now I have a recipe and I already have all these ingredients in the kitchen. I am definitely making these in the morning.
Priscilla S. says
Those pancakes sound great! What a perfect fall breakfast.
Kristin Wheeler (@MamaLuvsBooks) says
Sounds like a perfect recipe for the fall. YUM! We love pumpkin.
Marina says
Ooooh! I love pumpkin anything. This would definitely be a first for me but sounds and looks delish!
Brett Martin says
Who knew there were so many different things you can do with pumpkin. The smores look really good!
tammileetips says
Those look amazing!!! I love cooking and baking with pumpkin!
Liz Mays says
Those look more than delectable to me. Super, super yummy!
Jennifer says
I love pancakes, and the pictures look so delicious. The pumpkin butter makes my mouth water!