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Pumpkin Butter Pancakes

Stack of pancakes prepared with Oregon Growers Pumpkin Butter as an ingredient in the batter and drizzled with Maple Syrup.

PREP TIME: 5 minutes

COOK TIME: 10-15 minutes

SERVES: 4 people


  • 1.5 cups Milk
  • 1 cup Oregon Growers Pumpkin Butter
  • 2 tbsp Organic Canola Oil
  • 1 tbsp White Vinegar
  • 2 cups All-Purpose Flour
  • 3 tbsp Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 1 tsp each of Allspice & Cinnamon
  • Nuts, Maple Syrup


  1. In a bowl, mix together the milk, Oregon Growers Pumpkin Butter, egg, oil and vinegar.
  2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.
  3. Now stir this mixture into the pumpkin butter and milk mixture - just enough to combine. Do not over mix!
  4. Heat a lightly oiled/buttered griddle or frying pan over medium high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Brown on both sides and serve hot!
  7. We like to serve them with nuts, another dollop of Pumpkin Butter, and maple syrup.

Featured Product


Pumpkin Butter

If you like pumpkin and you like pancakes, try our richly flavored Non-GMO Pumpkin Butter in your next breakfast recipe.