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Pumpkin Pancakes with Maple Butter

Course Breakfast, Dessert, Main Course
Cuisine American, Southern
Keyword maple-butter-recipe, pumpkin-pancakes, pumpkin-pancakes-recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 pancakes
Calories 193kcal

Ingredients

  • Pumpkin Pancakes:
  • 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 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

Instructions

  • Toast Pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then cool.
  • Make Pancake Batter: In a large 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 medium 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.
  • 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 until golden brown. Cook for about 1-2 minutes per side, once bubbles form, then flip. Keep warm between batches. Add additional oil as needed.
  • Maple 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)
  • Top pumpkin pancakes with maple butter and drizzle with maple syrup or honey, sprinkled with reserved pecans.

Notes

    • 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 even 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.
Please Note: Nutritional data doesn't include maple butter. You can see those values here. 

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 299mg | Potassium: 150mg | Fiber: 2g | Sugar: 5g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg