Pumpkin Spice Maple Butter Pancakes (Print)

Fluffy pancakes with pumpkin spice, topped with creamy maple butter. Perfect for breakfast, especially on crisp mornings.

# Components:

→ Pancakes

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons light brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/4 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/8 teaspoon ground cloves
10 - 3/4 cup pumpkin puree
11 - 1 cup whole milk
12 - 2 large eggs
13 - 3 tablespoons unsalted butter, melted and slightly cooled
14 - 1 teaspoon vanilla extract

→ Maple Butter

15 - 1/2 cup unsalted butter, softened
16 - 1/4 cup pure maple syrup
17 - Pinch of salt

# Directions:

01 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
02 - In a separate bowl, whisk the pumpkin puree, whole milk, large eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well-emulsified.
03 - Gently pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula until just combined. It is important not to overmix; a few small lumps in the batter are acceptable.
04 - Preheat a large nonstick skillet or griddle over medium heat. Lightly grease the cooking surface with a small amount of butter or cooking oil.
05 - Using a 1/4 cup measure, pour portions of batter onto the heated skillet to form individual pancakes. Cook for approximately 2–3 minutes per side, or until bubbles appear on the surface, the edges appear set, and both sides are golden brown and cooked through. Repeat this process with the remaining batter.
06 - In a small bowl, combine the softened unsalted butter, pure maple syrup, and a pinch of salt. Beat with a whisk or electric mixer until the mixture is light and fluffy.
07 - Arrange the warm pancakes on serving plates. Top each serving with a generous portion of the prepared maple butter. An optional extra drizzle of maple syrup can be added for enhanced sweetness.

# Expert Advice:

01 -
  • Ready in just 35 minutes for a special breakfast without the fuss
  • Uses pantry staples you likely already have on hand
  • Creates restaurant-quality pancakes with minimal effort
  • Perfect balance of pumpkin and spice flavors that aren't overwhelming
  • The maple butter elevates these beyond ordinary pancakes
02 -
  • Perfect for meal prep as batter can be made the night before
  • Contains real vegetables in the form of pumpkin
  • Leftovers freeze beautifully for quick weekday breakfasts
  • Naturally vegetarian friendly
03 -
  • For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking to allow the leavening agents to activate.
  • Watch for bubbles forming and popping on the surface as your signal for when to flip—if you flip too early, the centers will be gooey.
  • The first pancake is always a test pancake, so don't worry if it's not perfect! Adjust your heat as needed for subsequent batches.
  • For an extra professional touch, keep finished pancakes warm in a 200°F oven while you complete the batch, which ensures everyone gets to enjoy them hot and fresh simultaneously.

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