Pumpkin Pancakes with Maple Butter

These fluffy Pumpkin Pancakes with homemade cinnamon-spiced maple butter are the ultimate fall breakfast treat the whole family will love.

Ingredients to Make Pumpkin Pancakes Recipe with Maple Butter Recipe

Pumpkin season is far too short, if you ask me. With pumpkins harvested in September and October, they’re a true fall staple, and a delicious one at that. From breads and cakes to cookies, pies, and pancakes, there are endless cozy ways to use pumpkin in your baking. Honestly, it’s not that we run out of ideas, it’s that we run out of time! That said, I’ve definitely been known to bake pumpkin bread in July. That’s just how I roll. Add this dish to your fall menu plans served with a healthy drizzle of warm maple syrup.

Checkout this quick list of ingredients to make Pumpkin Butter Pancakes with Maple Butter: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour sifted with baking powder, baking soda, salt
• Pumpkin – Canned pumpkin puree, not pumpkin pie filling.
• Sugar – Light brown sugar for sweetness.
• Spices – Pumpkin pie spice and ground cinnamon.
• Whole Eggs – Large eggs stabilize the pancake batter.
• Milk – Buttermilk, preferably not fat free, for moisture.
• Flavoring – Vanilla extract balances the flavor.
• Nuts – Chopped pecans or walnuts for texture and crunch.
• Maple Butter – Salted butter, light brown sugar, maple syrup, vanilla extract, ground cinnamon.

How to Make the Best Pumpkin Pancakes with Maple Butter Recipe

These pumpkin-flavored pancakes are light and fluffy. To amp up autumnal treats even more, they’re topped with a homemade maple cinnamon butter to enhance the warm fall flavors even further.

• Toast the Pecans – Spread pecans in a single layer on a sheet pan. Roast in a preheated oven until fragrant, then cool.
• Sift the Dry Ingredients – Use a whisk to sift together flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
• Whisk the Wet Ingredients – In a separate bowl, whisk together buttermilk, pumpkin, oil, eggs and vanilla.
• Combine – Add the wet ingredients to the flour mixture, plus 1/2 cup pecans. Stir with a large spoon or spatula until fully blended.
• Divide the Pancake Batter and Fry – Oil the pan and fry the pancakes in batches per the cooking time in the recipe, for about 1-2 minutes per side. Once bubbles form, they’re ready to flip.
• Make the Maple Butter – Use an electric mixer to whip together butter, maple syrup, brown sugar, cinnamon and vanilla. Place into an air tight container and chill until serving.
• Serve warm topped with maple butter and drizzle with syrup or honey then sprinkle with reserved pecans.

Kitchen Equipment to Make Pumpkin Butter Pancakes

• Large griddle or nonstick skillet for frying the pancakes.
• Large bowl and medium mixing bowl.
• Measuring cups and spoons.
• Large whisk for sifiting the dry ingredients.
• Baking sheet to toast the pecans.
• Hand mixer or stand mixer to whip the batter.

Recipe Variations, Tips and Substitutions

• Flour – You can adapt this recipe using almond flour or another gluten free flour.
• Sugar – You can use granulated sugar or dark brown sugar in place of light brown sugar.
• Nuts – I highly recommend serving these pancakes with toasted pecans. You could also add pecans or walnuts to the batter for more texture. You may opt to add chocolate chips to some of the pancakes for variety.
• Buttermilk – You can use whole milk in place of buttermilk. To make your own buttermilk, to every 1 cup of whole milk add 1 tablespoon of white vinegar or lemon juice. Let stand for 5-10 minutes then stir and proceed with the recipe.
• Pumpkin Spice – Pumpkin spice includes cinnamon, nutmeg, ginger, allspice and cloves. You can make your own or use ground cinnamon alone.
• Separate the Egg – While I don’t find it necessary for this recipe, you can use the technique of separating the egg whites from the yolk and whip the egg whites separately. Fold the whipped egg whites into the batter for extra fluffy pancakes.
• Adjust the Size According to Servings Needed – The amount of yield could vary depending on how you divide the batter.
• Use Butter with the Oil – You can use a combination of oil and butter for frying should you prefer. Keep in mind, the milk solids in butter can burn, if frying at high temperatures.
• Maple Butter – You can serve these pancakes with plain sweet cream butter. You can also roll the maple butter into a cylinder and wrap in plastic wrap, chilling until firm. Slice and serve on pancakes.
• When to Serve Pumpkin Pancakes – These pancakes would be a stellar addition to your fall weekend or holiday brunch menu. Enjoy these pancakes to start your Thanksgiving morning with bacon and eggs or enjoy them after a visit to the pumpkin patch with a cup of apple cider. They’re perfect for bridal brunches, fall family gatherings and potluck parties.

Storage and Leftovers

• Make-Ahead Tip – You can make the maple butter up to 2 days ahead of time. Store in an airtight container chilled in the refrigerator until serving.
• Leftovers – Store cooked Pumpkin Pancakes in an airtight container or wrapped in alouminum foil for up to 3-4 days.
• Reheating – Reheat in individual servings the microwave or in a nonstick pan or skillet over medium heat or in a toaster oven.
• Freezer – You can also freeze pumpkin pancakes for up to 1 month. Thaw in the fridge and reheat just before serving.

More Southern Style Pumpkin Recipes to Make

Take advantage of pumpkin harvest time and enjoy these recipes featuring pumpkin as an ingredient:

• Homemade Pumpkin Puree for all of your fall baking projects.
• Pumpkin Pie Crumble is scrumptious served warm with vanilla ice cream.
• Pumpkin Cream Pie with Bourbon Whipped Cream  will be the perfect sweet ending to your harvest dinner.
• Pumpkin Roll with Pecan Toffee Cream Cheese Swirl can be made in advance and frozen until serving.
• Pumpkin Spice Bread Pudding is rich and decadent.
• Pumpkin Muffins from Cooking Classy

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Helpful Kitchen Items:

• Cast Iron Griddle
• Mixing Bowls
• Whisks
• Turning Spatula