Pumpkin Butter Pancakes

The best pumpkin indulgence ever, especially when sprinkled with toasted pecans, crispy coconut bacon and a healthy drizzle of warm maple syrup! Photo and recipe created by Beard and Bonnet.


    • 1½ cups Pamela's Baking & Pancake Mix
    • 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 (for topping, optional)
    • toasted pecans (for topping, optional)

    In a mixing bowl whisk together the pancake mix with the pumpkin pie spice and salt; set aside.

    In a separate 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 full onto the pan and 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.

    Chef's Note: 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!

Customer Reviews

Based on 1 review

These were amazing! Just be sure not to pour the batter too thick when cooking! I added some fresh pecans while cooking and WOW!!