Pumpkin Pancakes

Pumpkin butter adds a sweet and spicy flavor to these classic buttermilk pancakes, and a boost of moisture. Cooking them over moderately low heat ensures each pancake cooks through, and gets a perfect golden color with lightly crispy bite. Serve with extra pumpkin butter, or melted butter and drizzles of maple syrup.

Pumpkin Pancakes
Photo: Abby Hocking
Total Time:
20 mins


  • 1 1/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1/2 cup pumpkin butter, plus more for serving

  • 1 1/2 cups buttermilk

  • 3 tablespoons granulated sugar

  • 1 tablespoon melted unsalted butter, plus more for greasing

  • 2 large eggs


  1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the pumpkin butter with the buttermilk, sugar, 1 tablespoon melted butter, and eggs. Combine the flour mixture with the pumpkin mixture.

  2. Heat a buttered griddle or nonstick skillet over moderately low heat. Ladle 1/3 cup batter per pancake onto the prepared griddle and cook until bubbles appear on surface and flip, cooking 5 to 8 minutes total. Repeat with remaining batter. Serve with pumpkin butter.

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