Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin butter adds a sweet and spicy flavor (and a boost of moisture) to these classic buttermilk pancakes.

Ingredients :

• 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

Directions

1. 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.