PUMPKIN BUTTER PANCAKES are one of the best ways to wake up on a cold morning!
It just isn’t fall in our house until we have pumpkin pancakes! I love pancakes. I love pumpkin. They are perfect together! This year I wanted to make slow cooker Pumpkin Butter so I thought what better way to use this delicious butter than to use it in my beloved pancakes!
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It might have been the chopped pecan pralines I sprinkled on top, but these pancakes are so good I could eat them for breakfast, lunch, and dinner. The pecans are optional, but added a really nice crunch to the dish!
I’m planning on serving these Christmas morning they are just that good! They freeze really well so I think I will make a double batch and freeze them so I don’t have to break my neck cooking them Christmas morning!
I’m pretty sure if you like all things pumpkin you will love these! The addition of the pumpkin butter adds a bit of sweetness and all that good pumpkin pie flavor!
Pumpkin Butter Pancakes
- 1 cups buttermilk or 1 tablespoons vinegar + enough whole milk or 2% milk to equal 1 cups
- 1/2 cup pumpkin butter
- 2 eggs
- 2 teaspoons unsalted butter melted and cooled slightly
- 1 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Butter and Syrup of choice for serving
To a large bowl, add the buttermilk. Add the pumpkin butter, eggs, butter, and vanilla and stir with a whisk to combine. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix.
Let batter rest for about 5 minutes.
Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
Serve topped with butter and maple syrup, if desired. I also topped with chopped pecan pralines.
If your looking for an easy pumpkin butter recipe my recipe is so easy its cooked in your slow cooker!!
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