These autumn seasoned Pumpkin Pancakes with Maple Butter are a fall treat that the family will love. The fluffy batter paired with a flavorful homemade cinnamon spiced maple butter will make you want to stop and savor every bite.
Pumpkin Pancakes with Homemade Maple Butter
Pumpkin season is far too short, if you ask me. Pumpkins are in season and harvested in September and October so, they're most certainly a bonefide fall treat. There are just so many yummy ways to incorporate pumpkin into breads, cakes, cookies, pies, pancakes and more it almost seems like we run out of time rather than ideas. That said, it would not be unheard of for me to bake pumpkin bread in July. That's just how I roll.
Helpful Tips for Making Pumpkin Pancakes
These pancakes are light and fluffy and topped with a homemade maple syrup cinnamon butter to enhance the autumn flavors even further.
- 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 them separately. Fold the whipped egg whites into the batter to give it extra lift.
- I highly recommend adding pecans to the batter for texture and to expand the flavor profile. If it's your preference, you could use toasted walnuts in the same amount.
- You could add pecans to half of the batter and chocolate chips to the other half, to add variety.
- You can cook these on a griddle or in a large non stick skillet.
- The amount of yield could vary depending on how you divide the batter.
- You can use a combination of oil and butter for frying should you prefer. Keep in mind, butter can burn if using it at high temperatures.
- Prepare the maple butter in advance and chill until serving.
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 or enjoy them after a visit to the pumpkin patch with family and friends. They're perfect for bridal brunches, fall family gatherings or potluck parties.
Other Pumpkin Recipes to Add to the Menu
Take advantage of pumpkin harvest time and enjoy these recipes, too.
- Homemade Pumpkin Puree
- Pumpkin Pie Crumble
- Pumpkin Cream Pie with Bourbon Whipped Cream
- Pumpkin Roll with Pecan Toffee Cream Cheese Swirl
- Pumpkin Spice Bread Pudding
- Pumpkin Muffins from Cooking Classy
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Helpful Kitchen Items:
Pumpkin Pancakes with Maple Butter
- 1 cup roughly chopped pecans toasted and divided
- 2 cups all purpose flour
- ¼ cup light brown sugar
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pure vanilla extract
- 1 ½ cups buttermilk (well shaken)
- 1 ⅓ cup pumpkin puree (not pumpkin pie filling)
- 2-4 Tbsp vegetable oil plus additional as needed for frying
- 2 large eggs
- Maple Cinnamon Butter:
- 1 cup salted butter softened
- ¼ cup maple syrup
- 2 Tbsp light brown sugar
- 1 tsp pure vanilla extract
- 1 ½-2 tsp ground cinnamon
- maple syrup for serving
- To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then cool.
- To make pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
- In a separate bowl, whisk together buttermilk, pumpkin, oil, eggs and vanilla until fully combined.
- Add the wet to the dry ingredients, plus ½ cup pecans. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
- To prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat. Use a regular size 4 ounce ice cream scoop to divide the batter pouring into pan in even size circles. Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed.
- To make the butter: In a medium size mixing bowl, 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. (You can also roll into a cylinder and wrap in plastic wrap, chilling until firm. Slice and serve on pancakes)
- To serve: Top with maple butter and drizzle with syrup or honey then sprinkle with reserved pecans.