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–+ servings
Fluffy Pumpkin Spice Pancakes (Warm Spiced Maple Butter)

Fluffy Pumpkin Spice Pancakes

Thick, melt-in-your-mouth pumpkin pancakes made with real pumpkin puree, tangy buttermilk, and warm fall spices. Griddled to golden perfection and crowned with whipped cinnamon maple butter and toasted pecans.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings (approx 8-10 pancakes)
Course: Breakfast, Brunch, Fall Baking
Cuisine: American, Comfort Food
Calories: 365
Ingredients Method Nutrition

Ingredients
  

Dry Spiced Flour Blend
  • 2 cups all-purpose flour spooned and leveled (or 1:1 gluten-free baking flour)
  • 3 tbsp light brown sugar packed for caramel notes
  • 2 tsp baking powder aluminum-free for clean rise
  • 1 tsp baking soda reacts with buttermilk for maximum fluffiness
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg freshly grated
  • 1/4 tsp ground cloves or allspice
  • 1/2 tsp fine sea salt
Wet Pumpkin Buttermilk Base
  • 1 cup 100% pure canned pumpkin puree not pumpkin pie mix
  • 1.5 cups full-fat buttermilk room temperature (or 1.5 cups milk + 1.5 tbsp lemon juice)
  • 2 large eggs room temperature
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1.5 tsp pure vanilla extract
Toppings & Whipped Cinnamon Butter
  • 4 tbsp softened butter whipped with 1 tsp cinnamon and 1 tbsp maple syrup crown each stack
  • 1/2 cup warm pure amber maple syrup for serving
  • 1/4 cup toasted chopped pecans optional crunchy finish

Method
 

Step-by-Step Cooking Walkthrough
  1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
  2. In a separate medium bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until completely smooth and velvety.
  3. Pour the wet pumpkin mixture into the dry flour blend. Using a silicone spatula, fold gently just until combined and no dry flour streaks remain. Do not overmix—a few small lumps ensure lofty, cloud-soft pancakes. Let the batter rest for 5 to 8 minutes.
  4. Preheat a seasoned cast-iron griddle or heavy nonstick skillet over medium-low heat. Brush lightly with melted butter or neutral oil.
  5. Scoop 1/3-cup portions of batter onto the hot griddle, leaving 2 inches between pancakes. Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set and matte.
  6. Carefully flip with a wide spatula and cook for an additional 2 to 3 minutes on the second side until puffed, golden brown, and cooked through the center.
  7. Stack hot pancakes onto warmed ceramic plates. Crown with whipped cinnamon butter, scatter toasted pecans, and drizzle generously with warm pure maple syrup.

Nutrition

Serving: 2gCalories: 365kcalCarbohydrates: 54gProtein: 9gFat: 13gSaturated Fat: 6.5gCholesterol: 85mgSodium: 440mgPotassium: 310mgFiber: 3.8gSugar: 22gCalcium: 180mgIron: 3.1mg

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