I guess I could just say - find your favorite pancake recipe, add several scoops of pumpkin butter, stir and make pancakes; but then, you won't get to read about my woes with coming up with a pumpkin butter recipe. I am on my third jar of pumpkin butter for the season and started to think - there has got to be more I can with this besides smearing it on everything. Seriously everything !

I went on a mission to create a pumpkin butter recipe. I tried a to make a pumpkin butter bundt cake - that failed woefully; then I thought instead of a bundt, maybe cupcakes ?!? - Another epic fail. Then I tried to come up with a pumpkin butter cookie recipe. It tasted fab but the"cookie" crumbled bad - I feel awkward even calling it a cookie. Then, a random Wednesday evening - I decided to try one more thing before calling it quits on pumpkin butter recipe for the year. Bute fate was shining down because - I found my recipe (woo hoo). I love this so much. In the last two weeks - I have made several batches of this and nibble on it for snacks, breakfast, dinner (and just about any time of day, really). Sometimes, I eat it with a drizzle of honey, other time, I smear on pumpkin butter or strawberry jam. The piece de resistance is smearing Nutella on the pancake - hallelujah.

What you need: 

  • 1-1/2 cup of flour
  • 3-1/2 teaspoon of baking powder
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon baking soda
  • 2 tablespoon of sugar
  • pinch of salt
  • 1 egg
  • 3 tablespoon butter, melted
  • 1-1/4 cup of milk
  • 4 tablespoon of pumpkin butter (I get mine from Trader Joe's)
  • oil or cooking spray

How To:

In bowl, combine milk, egg and butter and whisk. Set aside. Sift flour, salt, baking soda and powder, nutmeg, cinnamon, sugar into a mixing bowl. Make a well in the center and pour in the milk.egg.butter mixture. mix till smooth.

Add pumpking butter and mix until fully combined.

Oil the griddle or fry pan over medium heat. Scoop batter into pan (or griddle) - I use eiither ice cream scoop or 1/4 cup depending on size of pancake I want. Cook until it start to bubble or golden brown, flip over to cook the other side. Serve hot with drizzle of honey or maple syrup OR you smear with pumpkin butter, strawberry jam or nutella.