Go Back
–+ servings

Fluffy Pumpkin Spice Pancakes with Warm Maple Butter

Extra-tall, tender, pillowy pancakes infused with real pumpkin puree, warming autumn spices, and rich buttermilk, griddled golden and drenched in homemade cinnamon maple pecan butter. The ultimate cozy weekend breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings (12 pancakes)
Course: Breakfast, Brunch, Weekend Morning Treat
Cuisine: American, Cozy Autumn Comfort Food
Ingredients Method Notes

Ingredients
  

Fluffy Pancake Batter
  • 2 cups all-purpose flour spooned and leveled
  • 3 tablespoon brown sugar light or dark, packed for caramel depth
  • 2 teaspoon baking powder for tall, airy lift
  • 1 teaspoon baking soda reacts with buttermilk for maximum fluffiness
  • 2 teaspoon pumpkin pie spice blend of cinnamon, nutmeg, ginger, allspice, cloves
  • ½ teaspoon fine sea salt
  • 1 ½ cups buttermilk room temperature; or 1 ½ cups milk + 1 ½ tablespoon lemon juice
  • ¾ cup pure canned pumpkin puree 100% pure pumpkin, not pie filling
  • 2 large eggs room temperature
  • 3 tablespoon unsalted butter melted and cooled slightly
  • 1 teaspoon pure vanilla extract
Warm Maple Butter & Toppings
  • ½ cup pure maple syrup Grade A amber
  • 3 tablespoon unsalted butter melted together with syrup for rich glaze
  • ¼ cup toasted pecans roughly chopped for topping crunch
  • butter pats for crowning the hot stack

Method
 

Whisk Dry & Wet Ingredients
  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and sea salt until thoroughly blended and lump-free.
  2. In a separate medium bowl, vigorously whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until completely smooth and vibrant orange.
Gently Fold & Rest the Batter
  1. Pour the wet pumpkin mixture into the dry flour bowl. Use a rubber spatula to gently fold just until combined and no dry flour streaks remain. Do not over-mix! The batter should remain thick, puffy, and slightly lumpy.
  2. Let the batter rest undisturbed for 8 to 10 minutes at room temperature. The baking powder and buttermilk will activate, creating visible tiny bubbles that guarantee cloud-like, tall pancakes.
Griddle to Golden Perfection
  1. Preheat a heavy non-stick griddle or cast iron skillet over medium heat (around 350°F / 175°C). Lightly grease the surface with a tiny swipe of butter or vegetable oil.
  2. Scoop ⅓ cup of batter per pancake onto the hot griddle. Cook for 2 ½ to 3 minutes until bubbles form on the surface and edges look slightly matte and set.
  3. Gently flip with a thin spatula and cook the other side for another 1 ½ to 2 minutes until puffed, springy to the touch, and golden brown.
Warm Maple Glaze & Serve
  1. In a small saucepan or microwave-safe bowl, warm ½ cup pure maple syrup with 3 tablespoons butter until melted and glossy.
  2. Stack hot pancakes high on warmed plates. Crown with a pat of fresh butter, shower with toasted pecans, and generously pour the warm maple butter glaze over the stack. Serve immediately!

Notes

Chef secret: Never press down on pancakes with your spatula while cooking, as this presses out the trapped air pockets that give them their signature pillowy rise!

Tried this recipe?

Let us know how it was!