Pumpkin Butter Pancakes
Try this Pumpkin Butter Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon pumpkin pie spice
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 egg, lightly beaten
- pinch of kosher salt
- toasted pecans
- 1 1/2 cupsgluten free pancake mix i use pamela's
- 1/2 cup pumpkin butter
- 2 tablespoons packed dark brown sugar
- coconut bacon
- Carbohydrate 5.88242833261878 g
- Cholesterol 21.1699999838349 mg
- Fat 21.9040349937342 g
- Fiber 1.78708326136616 g
- Protein 2.55863833412228 g
- Saturated Fat 6.16683307936311 g
- Serving Size 1 1 pancake (52g)
- Sodium 449.759475362888 mg
- Sugar 4.09534507125262 g
- Trans Fat 1.20323333288938 g
- Calories 219 calories
In a mixing bowl whisk together the pancake mix with the pumpkin pie spice and salt; set aside.In a sperate 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-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.repeat until all batter has been used.Serve with a sprinkle of toasted pecans, coconut bacon and warm maple syrup.
