Pumpkin Butter Pancakes
Pumpkin Butter Pancakes are fluffy homemade pancakes with rich pumpkin flavor and warm spices.Pumpkin butter gives the batter a delicious seasonal taste and gentle sweetness.Simple ingredients make this recipe easy for beginners and experienced home cooks.The pancakes cook quickly in a skillet or on a griddle until golden brown.Serve them with maple syrup, butter, pecans, or your favorite breakfast toppings.Enjoy them for breakfast, brunch, or a cozy autumn-inspired weekend treat.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup pumpkin butter
- 1 large egg
- ¾ cup milk, plus more if needed
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For Cooking
- - 1–2 teaspoons butter or neutral cooking oil
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing the dry ingredients first helps distribute the leavening agents and spices evenly throughout the batter.
- In a separate bowl, whisk together the pumpkin butter, egg, milk, melted butter, and vanilla extract until smooth. Make sure the melted butter has cooled slightly before adding it so it does not cook the egg.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until the ingredients are just combined. A few small lumps are perfectly fine. Avoid overmixing because excessive stirring can make the pancakes dense rather than fluffy.
- Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter or cooking oil. Allow the skillet to heat evenly before adding the batter.Pumpkin butter contains sugars that can brown quickly, so avoid using excessively high heat.
- Pour approximately ¼ cup of batter onto the warm skillet for each pancake. Leave enough space between pancakes so they can spread without touching.Cook for about 2–3 minutes, or until bubbles appear on the surface and the edges begin to look set. Carefully flip each pancake and cook the other side for another 1–2 minutes, until golden brown and cooked through.Adjust the heat if the outside browns too quickly before the center cooks.
- Transfer the cooked pancakes to a plate. If you are making several batches, keep them warm in a low oven while you finish cooking the remaining batter.Avoid stacking them too tightly while they are very hot, as trapped steam can soften their golden surfaces.
- Arrange the pancakes in a stack and top with butter and warm maple syrup. Sprinkle with cinnamon or add chopped pecans for extra crunch. Serve immediately for the best texture and flavor.
Notes
- Choose good-quality pumpkin butter: A flavorful pumpkin butter makes a noticeable difference in the finished pancakes.
- Check the sweetness: Pumpkin butter brands vary, so adjust the brown sugar according to your preference.
- Avoid overmixing: Stir the batter only until the flour is incorporated to help keep the pancakes tender.
- Control the heat: Medium-low heat helps the centers cook before the outsides become too dark.
- Measure consistently: Using a ¼-cup measure produces pancakes that cook at a similar rate.
- Allow the batter to rest: Resting the batter for 5 minutes can help the flour hydrate and improve the texture.
- Use fresh leavening agents: Baking powder and baking soda help create a light, fluffy texture.
- Serve fresh: These pancakes taste best straight from the skillet, although leftovers can be stored for later.