Pumpkin Spice Pancakes With Maple Butter, No Fuss
Pumpkin spice pancakes with maple butter deliver tender, thick pancakes made with real pumpkin purée and warm spices, topped with a fluffy maple butter that melts into every bite.
Equipment
- Mixing bowls
- Measuring spoons
- Whisk
- Hand mixer (optional)
- Griddle or large nonstick skillet
- Blender (optional)
- Sheet pan (optional, to keep warm)
Ingredients
Pumpkin Spice Pancakes
- 250 g all-purpose flour (2 cups)
- 2 tsp baking powder (8 g)
- 1 tsp baking soda (5 g)
- 1/2 tsp fine salt (3 g)
- 2 tsp ground cinnamon (6 g)
- 1 tsp pumpkin pie spice (3 g) (or more cinnamon + a pinch of nutmeg/ginger)
- 67 g packed light or dark brown sugar (1/3 cup)
- 285 g pumpkin purée canned or homemade (1 1/4 cups)
- 360 ml whole milk (1 1/2 cups) (2% works; oat milk works but browns less)
- 1 large egg
- 45 ml neutral oil (canola/vegetable) (3 Tbsp) (melted butter works too)
- butter or neutral oil for the pan, as needed
Maple Butter
- 113 g salted butter softened (1/2 cup, 1 stick); if using unsalted, add an extra pinch of salt
- 40-60 ml pure maple syrup (3–4 Tbsp), start at 3 Tbsp
- 15-25 g powdered sugar optional (2–3 Tbsp)
- 1 pinch fine salt skip if butter is quite salty
Instructions
- Make the maple butter first: In a medium bowl, beat the softened butter until lighter and airy, 1–2 minutes. Beat in 3 Tbsp maple syrup, the powdered sugar (if using), and a pinch of salt. Taste and add up to 1 Tbsp more maple syrup if desired; if it gets loose, refrigerate while you make the batter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined. Whisk in the brown sugar.
- Blend or whisk the wet ingredients: Blend the pumpkin purée, milk, egg, and oil for 30–45 seconds until smooth, or whisk in a bowl until the egg is fully broken up and the pumpkin is evenly dispersed.
- Combine wet + dry gently: Pour the wet mixture into the dry ingredients and whisk just until no dry flour pockets remain. Stop early; a few small lumps are fine (overmixing makes dense pancakes).
- Rest the batter 5–10 minutes while the pan heats; the batter should be thick and spoonable.
- Heat a griddle or large nonstick skillet over medium heat and add a thin film of butter or oil.
- Cook: Scoop about 60 ml (1/4 cup) batter per pancake, nudge into a circle if needed, and cook 2–3 minutes until edges look set and bubbles/holes appear around the perimeter.
- Flip once and cook 1–2 minutes more, until golden and springy in the center. If unsure, cut one pancake open to check doneness.
- Optional: Keep finished pancakes warm on a sheet pan in a 95°C (200°F) oven while you cook the rest.
- Serve hot with maple butter (and syrup if desired). If using wetter homemade pumpkin purée and the batter is too thin, whisk in 1–2 Tbsp (8–16 g) extra flour and let it sit 2 minutes to thicken.
Nutrition
Calories: 520kcalCarbohydrates: 68gProtein: 11gFat: 22gSaturated Fat: 8gCholesterol: 70mgSodium: 780mgPotassium: 420mgFiber: 3gSugar: 18gVitamin A: 6500IUVitamin C: 3mgCalcium: 180mgIron: 3.2mg
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