Pin These pumpkin spice pancakes transform ordinary breakfast into a celebration of autumn flavors. The combination of warm spices with real pumpkin creates fluffy, golden pancakes that pair perfectly with the silky maple butter. I developed this recipe during my first New England fall, and it's become our Saturday morning tradition throughout the cooler months.
I first made these pancakes when hosting a brunch for my in-laws, nervous about impressing them. The entire table fell silent as everyone took their first bites, followed by requests for the recipe. Now they're requested at every family gathering from September through December.
Ingredients
- All purpose flour: creates the perfect light texture while providing structure
- Light brown sugar: adds subtle sweetness and moisture to the pancakes
- Baking powder and baking soda: work together for maximum fluffiness
- Cinnamon ginger nutmeg and cloves: create that classic warm pumpkin spice flavor
- Pumpkin puree: adds moisture and earthy flavor use 100% pure pumpkin not pie filling
- Whole milk: provides richness look for organic if possible
- Large eggs: bind everything together room temperature works best
- Unsalted butter: adds richness and tenderness to the batter
- Vanilla extract: enhances all the other flavors use pure not imitation
- Pure maple syrup: for the maple butter only use real maple syrup not pancake syrup
Instructions
- Prepare the dry ingredients:
- Whisk together flour, brown sugar, baking powder, baking soda, salt, and all spices in a large bowl until evenly combined. This thorough mixing ensures the spices and leavening agents are distributed evenly throughout your pancakes for consistent flavor and texture in every bite.
- Mix the wet ingredients:
- In a separate bowl, whisk pumpkin puree, milk, eggs, melted butter, and vanilla extract until completely smooth. The pumpkin tends to clump, so whisk vigorously for about 45 seconds until the mixture has a uniform consistency and beautiful orange color.
- Combine wet and dry mixtures:
- Pour the wet ingredients into the bowl with dry ingredients and fold together using a rubber spatula. Mix only until no dry flour is visible about 10 to 12 gentle folds. The batter should look slightly lumpy. Overmixing activates gluten and results in tough pancakes.
- Heat your cooking surface:
- Preheat a nonstick skillet or griddle over medium heat for 3 to 4 minutes. To test if it's ready, sprinkle a few drops of water on the surface. They should dance and sizzle but not immediately evaporate. Add a small amount of butter or oil and spread evenly.
- Cook the pancakes:
- Pour quarter cup portions of batter onto the hot surface, leaving space between each pancake. Cook until bubbles form across the surface and the edges look set and matte rather than glossy, about 2 to 3 minutes. Flip gently with a thin spatula and cook another 1 to 2 minutes until golden brown.
- Prepare the maple butter:
- While pancakes cook, place softened butter in a bowl and beat with a hand mixer or wooden spoon until light and fluffy, about 2 minutes. Gradually drizzle in maple syrup while continuing to beat until fully incorporated and smooth. Add a tiny pinch of salt and mix once more to enhance the flavors.
- Serve immediately:
- Stack pancakes on warmed plates, top with a generous dollop of maple butter, and watch it melt beautifully down the sides. For extra indulgence, drizzle with additional warm maple syrup or sprinkle with toasted pecans.
Pin The maple butter is the secret weapon in this recipe. I discovered it years ago at a Vermont bed and breakfast and have never served pancakes without it since. The innkeeper told me her grandmother had been making it since the 1920s, and once you try it, you'll understand why the tradition has continued for generations.
Make Ahead Options
These pancakes work beautifully as a make-ahead breakfast. You can prepare the dry ingredients mixture up to a month in advance and store it in an airtight container like a homemade pancake mix. The wet ingredients can be mixed and refrigerated overnight, though you may need to add a splash more milk in the morning as the batter tends to thicken. Complete pancakes can be frozen with parchment paper between each one, then reheated in a toaster or 350°F oven for about 5 minutes. The maple butter keeps for up to two weeks in the refrigerator and can be brought back to room temperature before serving.
Seasonal Variations
Fall version includes finely diced apple folded into the batter. Winter holiday version incorporates cranberries and orange zest. Spring adaptation uses less spice and adds lemon zest for brightness. Summer version works beautifully with fresh berries as a topping.
Serving Suggestions
These pancakes pair beautifully with savory sides like crispy bacon or breakfast sausage, as the sweet-savory combination is particularly satisfying. For a full autumn-themed brunch, serve alongside a fresh fruit salad featuring apples and pears. I like to set up a toppings bar with the maple butter, warm maple syrup, toasted nuts, and freshly whipped cream so everyone can customize their stack. For special occasions, try flambéing thinly sliced bananas in a bit of butter, brown sugar and a splash of rum, then spooning this warm mixture over the pancakes.
Pin Enjoy these delicious pumpkin spice pancakes warm, topped with melting maple butter. They're the perfect way to celebrate the cozy flavors of fall.