Pumpkin Pancakes with Lemony Sunshine Sauce Recipe

Name: Pumpkin Pancakes with Lemony Sunshine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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) Dickinsons 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

Servings: persons

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) Dickinsons 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

1
In a bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well and set aside.
2
In a separate bowl, whisk together milk, pumpkin butter, egg, oil and vinegar until well blended.
3
Add to dry ingredients and whisk just until smooth.
4
Pour batter by 1/4 cupful onto greased hot griddle.
5
Turn when bubbles form on top; cook until the second side is golden brown.
6
Meanwhile, to make sauce, melt butter in a large skillet.
7
Add bananas and pecans and saute 2 minutes.
8
In a small bowl, stir together lemon curd and water.
9
Add to skillet and cook 2 minutes or until sauce is bubbly.
10
Serve sauce over pancakes.
11
NOTE: If you cant find Dickinsons Country Pumpkin Butter here is a recipe you can try.
12
FAST PUMPKIN BUTTER: 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.
13
Cover loosely with plastic wrap and microwave on high for 2 minutes or until the sugars are melted.
14
Stir, add pumpkin, beat lightly and microwave, loosely covered, for another 3 minutes.
15
It will be very hot!
16
Serve warm or at room temperature.
17
Store tightly covered in the refrigerator for up to a week or freeze for up to two months.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all purpose flour, 3 tbsp. brown sugar, 2 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Pumpkin Pancakes with Lemony Sunshine Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pancakes with Lemony Sunshine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions