Pumpkin Pancakes

Start your fall mornings with these fluffy, spiced Pumpkin Pancakes topped with a rich Maple Cinnamon Butter. The perfect balance of warm pumpkin flavors and sweet maple syrup makes this breakfast a cozy and delicious treat!

Servings
12 pancakes
Prep Time
15 minutes
Cook Time
20 minutes
Recipe by
Olive & Whisk
Ingredients

Pancakes

1 cup pumpkin puree
2 eggs
1½ cups buttermilk
2 tbsp Plugrà unsalted butter, softened
2 cups flour
¼ cup brown sugar
2 tsp baking powder
1½ tsp baking soda
½ tsp cinnamon
2 tsp pumpkin pie spice
½ tsp salt

Maple Cinnamon Butter

½ cup Plugrà unsalted butter, softened
3 tbsp maple syrup
½ tsp cinnamon
½ tsp salt
½ tsp vanilla extract
Steps
1
FOR PANCAKES In a large mixing bowl, whisk together the pumpkin puree, eggs, buttermilk, and softened Plugrà butter until smooth and well combined.
2
In a separate bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—a few lumps are fine!
4
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter.
5
Pour about ⅓ cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
6
Serve with Maple Cinnamon Butter, maple syrup, and candied pecans.
7
FOR MAPLE CINNAMON BUTTER In a medium mixing bowl, beat the softened butter with a hand mixer or whisk until light and fluffy, about 2-3 minutes.
8
Gradually add the maple syrup, cinnamon, salt, and vanilla extract, continuing to beat until the mixture is smooth and creamy.
9
Refrigerate the whipped butter for 10-15 minutes if you'd like it to firm up slightly, or serve immediately.