I love to make these Pumpkin Pancakes in fall. They are a delicious breakfast treat when the weather starts to get colder and the leaves start falling from the trees. Serve with pumpkin butter or melted butter and maple syrup.
This recipe couldn’t be easier to prepare. Combine dry ingredients in a small bowl. In a separate medium bowl, whisk pumpkin butter with the buttermilk, sugar, melted butter, and eggs. Combine the dry mixture with the pumpkin mixture. To cook, heat a buttered griddle. Pour in ⅓ cup of batter per pancake onto the prepared griddle and cook until bubbles appear on the surface. Flip and cook on the other side. Repeat with the remaining batter. Serve pancakes with remaining pumpkin butter or maple syrup.
To make these Pumpkin Pancakes, you will need the following ingredients:
Whisk 1 ¼ cups of all-purpose flour with 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ a teaspoon of kosher salt in a small bowl.
In a separate medium-sized mixing bowl, combine ½ cup pumpkin butter, 1 ½ cups of buttermilk, 3 tablespoons of granulated sugar, 1 tablespoon of melted unsalted butter, and 2 large eggs. Whisk until smooth.
Mix the dry ingredients with the wet and combine until the batter is smooth.
Heat a griddle or place a skillet over medium-low heat. Grease with butter.
Pour ⅓ cup of batter per pancake onto the griddle or skillet. Cook until bubbles start to form on the surface of the pancake. Flip and cook on the other side until golden.
Repeat with the remaining pancake batter.
Serve with pumpkin butter or melted butter and maple syrup.
Nothing says fall brunch like Pumpkin Pancakes! I love to make these as the weather gets colder. Try them out soon and please come back to leave a review with your thoughts.
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