Scrumptious pumpkin butter pancakes perfect for fall

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By Beard and Bonnet

It's finally October, bring on all of the pumpkin laced goodies!!! My crew has been patiently awaiting their first taste of pumpkin bliss and last weekend I decided it was time to reward them with a killer stack of pumpkin butter pancakes.

Early last fall I made pumpkin butter in the slow cooker for the first time. It was so easy and made such a huge batch that we wound up spiking everything we could think of with the essence of pumpkin. We replaced the jelly on our pb&j's with pumpkin butter, we stirred it into cocktails and we obviously slathered it on biscuits religiously. It was a very tasty season that I intend to repeat this fall!

Since my family's favorite Saturday morning ritual is indulgent stacks of hotcakes my first pumpkin butter laced treat this year just had to be pancakes. I love how much richer the pumpkin flavor is in these cakes, just by using the pumpkin butter instead of the more traditional choice of pumpkin puree. I didn't need to add a ton of spices to the mix to get the flavor to pop either, because it was all already in the pumpkin butter!

I think these just might be my favorite pumpkin indulgence ever, especially when sprinkled with toasted pecans, crispy coconut bacon and a healthy drizzle of warm maple syrup!

Don't have the time to make your own pumpkin butter? Trader Joe's sells jars of it this time of year. Do yourself a favor though and grab a couple of them because they sell out fast!

Serves: about 12 pancakes


  • 1½ cups gluten free pancake mix, I use Pamela's
  • 1 teaspoon pumpkin pie spice
  • pinch of kosher salt
  • ½ cup pumpkin butter
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons melted butter
  • 2 tablespoons packed dark brown sugar



  1. In a mixing bowl whisk together the pancake mix with the pumpkin pie spice and salt; set aside.
  2. In a separate bowl whisk together the pumpkin butter, buttermilk, egg, butter an sugar until completely smooth.
  3. Add the wet ingredients to the dry ingredients and stir to mix well.
  4. Heat a nonstick pan or griddle over medium heat. Drop a thin pat of butter onto the pan and spread it around to coat. Scoop the batter by ¼ cupfuls onto the pan an cook until bubbles start to form and the pancake is set on the bottom, flip and cook a little longer until both sides are golden brown.
  5. Repeat until all batter has been used.
  6. Serve with a sprinkle of toasted pecans, coconut bacon and warm maple syrup.

The post Pumpkin butter pancakes was first shown on Beard and Bonnet.

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