Pumpkin Butter Pancakes + Bacon and Pecan Sprinkles
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!
- 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
- coconut bacon
- toasted pecans
- In a mixing bowl whisk together the pancake mix with the pumpkin pie spice and salt; set aside.
- In a sperate bowl whisk together the pumpkin butter, buttermilk, egg, butter an sugar until completely smooth.
- Add the wet ingredients to the dry ingredients and stir to mix well.
- 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.
- repeat until all batter has been used.
- Serve with a sprinkle of toasted pecans, coconut bacon and warm maple syrup.