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.
Easy Pumpkin Pancakes Recipe with Maple Butter Recipe
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 bonafide 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. How to make simple Pumpkin Pancakes with Maple Butter:
- Flour – All purpose flour sifted with baking powder, baking soda, salt, light brown sugar, pumpkin pie spice and ground cinnamon.
- Pumpkin – Canned pumpkin puree, not pumpkin pie filling.
- Eggs – Large eggs.
- Milk – Buttermilk, preferably not fat free.
- Flavoring – Vanilla extract.
- Nuts – Chopped Pecans or walnuts could be used, instead.
- Maple Butter – Salted butter, light brown sugar, pure maple syrup, vanilla extract, ground cinnamon.
How to Make the Best Pumpkin Pancakes with Maple Butter Recipe
These pancakes are light and fluffy and topped with a homemade maple syrup in fused cinnamon butter to enhance the autumn flavors even further. They’re fully addictive.
- Ingredients you’ll need to make homemade Pumpkin Pancakes: Toasted chopped pecans, all purpose flour, light brown sugar, baking powder, baking soda, cinnamon, salt, pumpkin pie spice, buttermilk, vanilla extract, large eggs, pumpkin puree and butter or vegetable oil for frying.
- Ingredients you’ll need to make the Maple Butter: Butter, light brown sugar, maple syrup, vanilla extract and cinnamon. Mix all of the ingredients together in a small bowl then place into the refrigerator until serving. You can make the maple butter up to 2 days ahead of time.
- Kitchen gadgets you’ll need: Mixing bowls, measuring cups and spoons, a whisk, baking sheet to toast the pecans, a hand mixer or stand mixer, a large skillet or griddle.
- 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.
- Store cooked pumpkin pancakes in the refrigerator for up to 2 days and reheat in the microwave. You can also freeze pumpkin pancakes for up to 1 month.
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.
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:
Pumpkin Pancakes with Maple Butter
- 1 cup roughly chopped pecans toasted and divided
- 2 cups all purpose flour
- 1/4 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 1/2 cups buttermilk (well shaken)
- 1 1/3 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
- 1/4 cup maple syrup
- 2 Tbsp light brown sugar
- 1 tsp pure vanilla extract
- 1 1/2-2 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 1/2 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.