Cozy breakfasts are my favorite part of fall. There’s something special about waking up on a chilly fall morning and warming up with a hot breakfast or cup of coffee. My other favorite part of fall is that it’s pumpkin season. The best way to combine those two things for the best of both worlds? Pumpkin pancakes!
These pumpkin pancakes are the perfect warm, comfort breakfast. They taste like pumpkin pie in pancake form––could anything be better?! I used Harry & David pumpkin butter to bring this breakfast to life. Oh yes, pumpkin butter, not pumpkin purée!
Pumpkin butter is an excellent way to add a fall spin to your favorite baked treats or breakfasts. The purée may seem like an easy go-to, but let me tell you, pumpkin butter is so much better. Pumpkin butter starts with a pumpkin purée base, but it then cooks for hours and is combined with extra spices, leading to much more depth of flavor.
Top the pancakes with butter, syrup, and a dash of pumpkin pie spice. You can even pair it with this pumpkin spice latte recipe if you want to make the most of pumpkin season while it lasts. Serve them up for a weekday treat, or a Sunday morning family brunch. Tastes just like fall!
Seasonal Cooking brings you delicious home cooked recipes with the freshest ingredients of the season. From big warm bowls of comfort food in the winter to light, fruity dishes in the summer, discover easy-to-make meals your whole family will enjoy.
Pumpkin Pancakes Recipe
Pumpkin Butter Pancakes
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup milk
- 1 large egg, lightly beaten
- 1/2 cup Harry & David pumpkin butter
- 2 tablespoons melted butter
- Butter, for cooking and serving
- Maple syrup, for serving
In a large bowl, whisk together the flour, baking powder, salt, and pumpkin spice.
In a small bowl, whisk together the milk, egg, melted butter, and pumpkin butter.
Add the wet ingredients in the small bowl to the dry ingredients in the large bowl, and whisk until the batter is smooth and combined.
Heat a skillet or griddle over medium heat. Brush with butter. Use a ¼ cup measure to scoop the pancake batter onto the hot skillet. Cook until bubbles form, about 2 to 3 minutes, then flip and cook for 1 to 2 minutes more. Repeat with the remaining batter.
Serve the pancakes with butter and maple syrup for drizzling!