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!
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 on 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!
- 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, and it’s cooked in your slow cooker!!