Fluffy Pumpkin Pancakes with Homemade Maple Butter
Whip up these golden pumpkin pancakes topped with a silky maple butter glaze for a comforting fall breakfast that’s both fluffy and indulgent. Quick to make, they’re perfect for brunch, lunch or a sweet snack.
Equipment
- Large mixing bowl
- Whisk
- Non‑stick skillet or griddle
- Spatula
- Small saucepan
- Measuring cups and spoons
Ingredients
For the Pancakes
- 1 cup all‑purpose flour (120 g)
- 1 tbsp sugar (12 g)
- 1 tsp baking powder (5 g)
- ¼ tsp baking soda (1 g)
- ¼ tsp salt (1 g)
- 1 tsp ground cinnamon (2 g)
- ¼ tsp ground nutmeg (1 g)
- 1 cup canned pumpkin puree (240 mL)
- ¾ cup milk (180 mL)
- 1 large egg (50 g)
- 2 Tbsp melted butter (30 mL)
For the Maple Butter
- 4 Tbsp unsalted butter (57 g)
- ¼ cup pure maple syrup (60 mL)
- pinch sea salt (0.5 g)
Instructions
Step 1: Mix Dry Ingredients
- Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Tip: Sift the dry mix first to eliminate clumps, ensuring airy pancakes.
Step 2: Combine Wet Ingredients
- In a separate bowl, whisk pumpkin puree, milk, egg, and melted butter until smooth.
- Tip: Let the mixture sit for a minute; the egg will emulsify, giving a richer batter.
Step 3: Create the Batter
- Pour the wet mixture into the dry, stirring just until combined. Let it rest 5 minutes.
- Tip: A short rest allows the baking powder to activate, lifting the pancakes.
Step 4: Cook the Pancakes
- Heat a non‑stick skillet over medium heat, add a splash of oil, and pour ¼ cup of batter per pancake. Cook until bubbles form, then flip.
- Tip: Use a low flame to keep the pancakes tender and avoid burning the maple glaze later.
Step 5: Melt the Maple Butter
- Simmer butter, maple syrup, and salt in a small saucepan until butter melts and mixture is glossy.
- Tip: Warm the glaze just until it’s pourable; cooler maple butter becomes too thick to spread.
Step 6: Assemble & Serve
- Stack pancakes, drizzle maple butter over each, and sprinkle a pinch of sea salt.
- Tip: For extra flair, top with toasted pecans or a dollop of Greek yogurt.
Notes
Pro Tips:
- Let batter rest longer for fluffier pancakes.
- Keep pancakes warm in a 200°F oven while finishing the stack.
- Add a tablespoon of cornmeal to the dry mix for a subtle crunch.
- Use buttermilk instead of milk for extra tang and softness.
- Store leftover pancakes in a sealed container—reheat in a toaster.