Pumpkin Pancakes with Maple Pecan Butter

Maple Pecan Butter

1 stick unsalted butter
1/8 cup pecans, chopped
1 teaspoon maple syrup

Soften butter to room temperature. Heat a nonstick skillet over medium heat and toast pecan, stirring frequently, for about 4 minutes. Set toasted pecans aside to cool completely.

In a mixing bowl, fold to combine butter, nuts, and maple syrup. Mix thoroughly. Cool mixture in refrigerator for approximately 15 minutes. Remove butter from fridge and place on a sheet of wax paper and shape into a log; or leave butter in dish if desired. Allow to cool in fridge for another 30-60 min.

Pumpkin Pancakes

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
a pinch of pumpkin pie spice
¼ teaspoon nutmeg
½ teaspoon salt
6 tablespoons canned pumpkin puree
1 cup buttermilk (or milk of your choice)
1 egg
2 tablespoons melted butter
1 tablespoon water

Combine dry ingredients in a large bowl. Add the wet ingredients in a separate bowl and stir until mixture is completely smooth. Pour wet mixture over dry and stir carefully until the batter is combined. Prepare a skillet with cooking spray over medium heat. Pour batter into pan, use about 1/3 cup of batter per pancake. Once bubbles form on the surface and begin to pop, flip the pancake and finish cooking until lightly browned.  Serve immediately with maple pecan butter and extra maple syrup!

Recipe and photo via Free People