pumpkin butter + pumpkin pancakes

Onto the necessary:  pumpkin butter + pumpkin pancakes.
Pancakes are a staple around this GD kitchen.  They come in all flavors so it makes sense to me, depending on the season, that pancakes follow accordingly.  October = pumpkin and warm spices.  (Christmas will be gingerbread!)
Also, I do not just eat them for breakfast - they can definitely be a perfectly delicious dinner!
And so they were, slathered with homemade pumpkin butter all over the top. 

Pumpkin Butter
Makes about 4 cups.

Once the butter is cool, it can be kept in an airtight container in the fridge for a long while!

Or you can can it!  Make sure your jars are super hot and the butter is hot and seal them up tight!

1 29 ounce can of pumpkin puree (about 3 1/2 cups)
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
juice of 1/2 lemon

Combine pumpkin, apple juice, spices and sugar in a large saucepan.

Bring mixture to a boil - it'll be really thick and puff and pop so watch out for splatterings of hot pumpkin!

Reduce heat and simmer for 30 minutes, until thick, stirring often.  Stir in lemon juice.  Serve warm, room temperature or cold!

Pumpkin Pancakes

Makes about 12 4" pancakes.

And they are really good at room temperature too, stuck in some cold pumpkin butter!

1 1/4 cup flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup buttermilk
1/2 cup pumpkin puree
1 egg
2 tablespoons melted butter

Whisk together flour, sugar, baking powder, salt and all spices in a medium bowl.  Set aside.
Whisk together buttermilk, egg, pumpkin and melted butter.

Pour the wet ingredients into the dry ingredients and whisk until just combined.  Don't overmix or the pancakes will be tough.

Over medium low heat, melt some butter in a skillet.  Once skillet is hot, pour about 1/4 cup of batter per pancake into skillet.  When the pancake starts to bubble, carefully flip.  Serve golden brown and with pumpkin butter and maple syrup on top!