Print

Pumpkin Butter Pancakes

  • Yield: about 12 pancakes 1x

Description

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!


Scale

Ingredients

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

For serving


Instructions

  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 1/4 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.