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Pumpkin Pancakes with Lemony Sunshine Sauce





2 cups all purpose flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cup milk
1 jar (9) Dickinson’s Country Pumpkin Butter
1 egg
2 tbsp. vegetable oil
2 tbsp. white vinegar


1/4 cup butter
2 md. ripe bananas, sliced
1/2 cup pecan pieces
1 jar (10 oz.) Lemon Curd
1/2 cup warm water


In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside. In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended. Add to dry ingredients and whisk just until smooth. Pour batter by ¼ cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Meanwhile, to make sauce, melt butter in a large skillet. Add bananas and pecans and sauté 2 minutes. In a small bowl, stir together lemon curd and water. Add to skillet and cook 2 minutes or until sauce is bubbly. Serve sauce over pancakes. Yield: 6 to 8 servings.

NOTE: If you can’t find Dickinson’s Country Pumpkin Butter here is a recipe you can try.


2 TB light brown sugar, packed
1 TB granulated sugar
1/4 tsp allspice
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp fresh ground nutmeg
1/8 tsp ginger
2 TB water
3/4 cup, packed pumpkin puree (slightly less than half of a 15-ounce can) 180g

In a microwave-safe bowl, combine all ingredients except the pumpkin and mix well. Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted. Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes. It will be very hot!

Serve warm or at room temperature. Store tightly covered in the refrigerator for up to a week or freeze for up to two months.

Yield: about 3/4 of a cup

Author's Comments

Topped with a lemon sparked sauce, sliced bananas and pecans, these are light and fluffy, good for breakfast or brunch.

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