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Pumpkin Butter Pancakes

Fluffy and decadent pancakes infused with the rich flavors of pumpkin butter, perfect for breakfast any time of year.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Wet Ingredients

  • 1 cup buttermilk or milk with vinegar 1 tablespoon vinegar + enough milk to equal 1 cup
  • ½ cup pumpkin butter
  • 2 large eggs
  • 2 teaspoons unsalted butter, melted cooled slightly
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

For Serving

  • Butter and syrup of choice for serving

Instructions

  • Step 1: Prepare the Buttermilk. If using vinegar, combine 1 tablespoon of vinegar with enough milk to make a total of 1 cup. Let it sit for 5-10 minutes until thickened.
  • Step 2: Mix the Wet Ingredients. In a large mixing bowl, whisk together the buttermilk, pumpkin butter, eggs, melted butter, and vanilla extract until smooth.
  • Step 3: Combine the Dry Ingredients. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  • Step 4: Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  • Step 5: Heat the Pan. Heat a non-stick skillet over medium heat, adding a small amount of butter if desired.
  • Step 6: Cook the Pancakes. Pour 1/4 cup of batter onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook until golden brown, about 1-2 minutes more.
  • Step 7: Serve and Enjoy! Keep pancakes warm in a low oven while cooking the rest. Serve with butter and syrup.

Equipment

  • Mixing Bowl
  • Non-Stick Skillet

Notes

For extra flavor, add a pinch of cinnamon or nutmeg. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.