Irresistible Pumpkin Spice Pancakes Recipe with Maple Butter

The smell of warm pumpkin spice pancakes cooking on a chilly morning is enough to make anyone jump out of bed. These fluffy, golden pancakes are the perfect blend of fall spices and pumpkin goodness, topped off with a decadent maple butter that begs to be drizzled generously. Whether you’re looking for a cozy weekend breakfast or a show-stopping brunch dish, this recipe has you covered. Trust me, once you’ve had a bite, you’ll be making these on repeat!

Let me tell you a little secret: this recipe was born out of my love for pumpkin spice everything. It started as an experiment one autumn when I wanted to recreate my favorite café’s seasonal pancakes at home. After a few tweaks and adjustments, I landed on this version, which I dare say is even better. The richness of pumpkin paired with warm spices like cinnamon and nutmeg creates a pancake that’s not just delicious but soul-warming. And the maple butter? Oh, it’s the crowning glory that ties it all together.

These irresistible pumpkin spice pancakes are ideal for family breakfasts, cozy mornings with a hot cup of coffee, or even a festive brunch gathering. They’re packed with flavor, easy to make, and guaranteed to bring smiles to the table. Let’s dive into the details so you can whip up a stack of your own!

Why You’ll Love This Recipe

• Quick & Easy: These pancakes come together in under 30 minutes, making them perfect for busy mornings or last-minute cravings.
• Seasonal Delight: Pumpkin spice and maple butter scream fall vibes. This recipe is your ultimate cozy seasonal treat.
• Simple Ingredients: You won’t need any fancy ingredients; most are pantry staples or easy to find at the grocery store.
• Family-Friendly: Kids and adults alike adore these pancakes, making them a great choice for family breakfasts.
• Fluffy & Flavorful: The texture is perfectly soft and fluffy with the warm, comforting flavors of pumpkin spice.
• Customizable: Whether you’re looking to make them gluten-free, dairy-free, or extra indulgent, this recipe is easy to adapt.

What sets these pancakes apart is the addition of homemade maple butter. It’s rich, creamy, and adds a luxurious touch that takes this dish to a whole new level. Plus, the pumpkin puree keeps the pancakes moist and delicious without feeling heavy. This recipe isn’t just good—it’s the kind of breakfast that makes you savor every bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and satisfying textures. Here’s what you’ll need:

• For the Pancakes:
  • 1 ½ cups all-purpose flour (or substitute with gluten-free flour blend)
  • 2 tablespoons brown sugar (adds a nice caramel-like sweetness)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup whole milk (or use almond milk for a dairy-free option)
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
• For the Maple Butter:
  • ½ cup unsalted butter, softened
  • ¼ cup pure maple syrup
  • Pinch of salt

If you’re looking for substitutions, feel free to swap out spices based on your preferences or use coconut oil instead of butter for a dairy-free option.

Equipment Needed

• Large mixing bowls (one for dry ingredients, one for wet)
• Whisk or fork
• Non-stick skillet or griddle
• Spatula (for flipping pancakes)
• Small bowl (for mixing maple butter)
• Measuring cups and spoons

If you don’t have a griddle, a large non-stick pan works just as well. And while a whisk is ideal for blending the batter, a fork will do the trick in a pinch.

Preparation Method

1. Prepare the Maple Butter: In a small bowl, beat the softened butter with maple syrup and a pinch of salt until smooth and creamy. Set aside or refrigerate if not using immediately.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. Mix the Wet Ingredients: In a separate bowl, combine the pumpkin puree, milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing as it can make the pancakes dense.
5. Heat the Skillet: Preheat your skillet or griddle over medium heat. Lightly grease with butter or oil.
6. Cook the Pancakes: Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown.
7. Serve: Stack the pancakes and generously spread or drizzle the maple butter on top. Serve warm!

Pro Tip: If your batter feels too thick, add a splash of milk to thin it out. And don’t rush the flipping—give the pancakes time to cook properly on the first side for a perfect texture.

Cooking Tips & Techniques

• Use Fresh Spices: Freshly ground spices make a big difference in flavor. Check your pantry for expiration dates.
• Don’t Overmix: Stirring the batter too much can lead to tough pancakes. Mix until just combined.
• Keep Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep them warm while you finish the batch.
• Customize Thickness: Adjust the batter’s consistency with a little extra milk or flour if needed.
• Perfect Flipping: Flip pancakes when bubbles form and the edges look set—don’t rush it!

And don’t forget to taste test that maple butter—it’s worth the extra effort to get it just right!

Variations & Adaptations

• Gluten-Free: Replace all-purpose flour with a gluten-free blend for a celiac-friendly option.
• Dairy-Free: Use almond milk and coconut oil instead of milk and butter.
• Add Chocolate Chips: Toss in a handful of chocolate chips for an indulgent twist.
• Spicy Kick: Add a pinch of cayenne pepper for a subtle heat that complements the warm spices.
• Seasonal Fruit: Top with caramelized apples or pears for added flavor and texture.

Personally, I love adding chopped pecans or walnuts to the batter for a bit of crunch—it’s a game-changer!

Serving & Storage Suggestions

These pancakes are best served warm, stacked high, and generously topped with maple butter. Pair them with crispy bacon or a side of scrambled eggs for a complete breakfast. For drinks, coffee or chai latte complements the flavors beautifully.

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes with parchment paper and place them in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven for best results. The maple butter can also be stored in the fridge for up to a week—just give it a quick stir before serving!

Nutritional Information & Benefits

Each serving (2 pancakes with maple butter) contains approximately:

• Calories: 250
• Protein: 6g
• Carbohydrates: 35g
• Fat: 10g
• Fiber: 2g

Thanks to the pumpkin puree, these pancakes are packed with vitamin A, which supports eye health and immunity. The spices offer anti-inflammatory benefits, and using pure maple syrup keeps the sweetness natural. Plus, it’s easy to adapt this recipe for specific dietary needs, making it a wholesome choice for everyone.

Conclusion

There’s something magical about starting your day with a stack of warm, fluffy pumpkin spice pancakes topped with creamy maple butter. This recipe is a celebration of fall flavors, comforting textures, and the joy of homemade breakfasts. It’s a recipe my family loves, and I’m sure you’ll feel the same once you try it.

Don’t be afraid to make this recipe your own—add your favorite toppings, swap ingredients, or pair it with other breakfast favorites. And if you give it a try, I’d love to hear how it turned out in the comments below. Share it with your friends, pin it to your recipe board, and let’s spread the pumpkin spice love!

Happy cooking! I hope these pancakes bring a little extra warmth and joy to your mornings. Now, go grab your mixing bowls and let the magic begin!

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar.

Can I make the pancakes ahead of time?

Absolutely! Cook the pancakes and store them in the fridge or freezer. Reheat them in the microwave or a toaster oven before serving.

Can I substitute the maple butter with regular syrup?

Of course! If you’re in a hurry, regular maple syrup will still taste delicious. But trust me, the maple butter elevates the flavors.

How can I make these pancakes healthier?

Use whole wheat flour or a gluten-free blend and opt for almond milk. You can also reduce the sugar slightly without compromising taste.

What’s the best way to keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until you’re ready to serve them.

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