Pumpkin Butter Pancakes + Bacon and Pecan Sprinkles

Pumpkin Butter Pancakes recipe by @beardandbonnet

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.

Perfect Saturday morning Pumpkin Butter Pancakes recipe by @beardandbonnet

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!

Maple drizzle over Pumpkin Butter Pancakes recipe by @beardandbonnet

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!

Pumpkin Butter Pancakes with coconut bacon + pecan sprinkle on @beardandbonnet

Pumpkin Butter Pancakes
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
For serving
  • coconut bacon
  • toasted pecans
  1. In a mixing bowl whisk together the pancake mix with the pumpkin pie spice and salt; set aside.
  2. In a sperate 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 cup-fuls 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.

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.