1 tablespoon flavorless oil such as canola or vegetable
maple syrup for drizzling
Instructions
Spray griddle or non-stick skillet with cooking spray and heat over medium heat.
Mix flour, salt, baking powder and baking soda in a medium bowl. Mix buttermilk, pumpkin butter, egg and oil in another bowl. Combine dry and wet ingredients until just mixed.
Pour batter about ¼ cup at a time into the pan, leaving enough space between each in case they spread. When pancake bottoms are brown and top surface starts to bubble, flip cakes and cook until remaining side has browned. Serve with maple syrup.
Notes
Recipe adapted from Three Many Cooks
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/11/pumpkin-butter-pancakes/