- 1 ¼ cups All-purpose flour
- 2 tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Kosher Salt
- ½ cup Pumpkin butterplus more for serving
- 1 ½ cups Buttermilk
- 3 tbsp Granulated sugar
- 1 tbsp Unsalted buttermelted, plus more for greasing
- 2 Large eggs
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:
Steps to make Pumpkin Pancakes
Mix dry ingredients
Combine wet ingredients
Combine wet and dry ingredients