Print

Fluffy Pumpkin Spice Pancakes Recipe with Easy Maple Butter Topping

fluffy pumpkin spice pancakes - featured image
Print Recipe

Thick, aromatic, and unexpectedly fluffy pumpkin spice pancakes topped with a creamy maple butter that melts slowly, adding just the right touch of sweetness. Perfect for cozy fall mornings and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (240 ml) pumpkin puree (canned or fresh)
  • 2 large eggs, room temperature
  • 1 cup (240 ml) milk (whole milk preferred, can substitute almond or oat milk)
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted, plus extra for cooking
  • For the Maple Butter Topping:
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar until combined (about 3 minutes).
  2. In a separate bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and melted butter. Ensure the butter is not hot to avoid scrambling the eggs (2-3 minutes).
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be lumpy, not smooth (2 minutes).
  4. Preheat a non-stick griddle or skillet over medium heat and brush with melted butter or oil. Test readiness by sprinkling a few drops of water; if they sizzle and evaporate quickly, the pan is ready (5 minutes).
  5. Pour about 1/4 cup (60 ml) batter per pancake onto the griddle. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes or until golden brown. Adjust heat as needed to avoid burning (15-20 minutes total).
  6. While pancakes cook, beat the softened butter with maple syrup and a pinch of salt until smooth and fluffy using a hand mixer or whisk vigorously by hand (5 minutes).
  7. Stack pancakes on plates, spread generously with maple butter, and drizzle with extra maple syrup if desired. Serve warm.

Notes

Do not overmix the batter; lumps are good to keep pancakes fluffy. Use fresh baking powder and baking soda for best rise. Cook on medium heat to avoid burning. If batter is too thick, add a splash more milk. Maple butter can be refrigerated briefly if too soft before serving.

Nutrition

Keywords: pumpkin spice pancakes, pumpkin pancakes, maple butter topping, fall breakfast, fluffy pancakes, easy pancake recipe, pumpkin puree, autumn brunch

Find it online: https://sunnysavory.com/fluffy-pumpkin-spice-pancakes-recipe-with-easy-maple-butter-topping/