In a large bowl, whisk together the pumpkin butter, crème fraiche, eggs melted butter and milk. Fold in the pancake mix until just combined, do not overmix it as this will result in a tough pancake.

These Sourdough Pumpkin Pancakes are made with pumpkin puree, warm spices, and a whole cup of sourdough discard. Easy to make and ready in 30 minutes, they’re perfect for a cozy fall weekend brunch.

Try a plate of these to kick off National Pumpkin Day! 'Tis the season for all things pumpkin. The squash that toes the line between sweet and savory is the perfect base for a stack of seasonally ...