Description
A cozy and fluffy pumpkin spice pancake stack topped with a rich maple cinnamon butter, perfect for fall breakfasts and holiday brunches.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 2 tbsp (25g) brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ¼ tsp salt
- ¾ cup (180ml) buttermilk or whole milk
- ½ cup (120g) pumpkin puree
- 1 large egg, room temperature
- 2 tbsp (30g) unsalted butter, melted
- 1 tsp pure vanilla extract
- ½ cup (115g) unsalted butter, softened (for maple cinnamon butter)
- 3 tbsp pure maple syrup (for maple cinnamon butter)
- 1 tsp ground cinnamon (for maple cinnamon butter)
- Pinch of salt (for maple cinnamon butter)
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and slightly frothy.
- Pour wet ingredients into dry ingredients and gently fold together using a spatula until just combined; batter should be thick but pourable with some lumps.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Using a ¼ cup measure, pour batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 2 minutes.
- While pancakes cook, beat softened butter with maple syrup, cinnamon, and a pinch of salt until creamy and spreadable.
- Stack pancakes on a plate, spreading maple cinnamon butter between layers and on top. Add extra maple syrup if desired.
Notes
Do not overmix the batter to keep pancakes tender; lumps are okay. Use fresh baking powder and baking soda for best rise. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch. Maple cinnamon butter can be made ahead and refrigerated. For dairy-free or vegan versions, substitute ingredients accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: About 3 pancakes wit
- Calories: 375
- Sugar: 12
- Fat: 14
- Carbohydrates: 50
- Fiber: 3
- Protein: 7
Keywords: pumpkin spice pancakes, pumpkin pancakes, maple cinnamon butter, fall breakfast, easy pancake recipe, fluffy pancakes, autumn brunch