are easy pumpkin spice pancakes topped with a homemade maple butter and a sprinkle of cinnamon. This breakfast has all the feels of Fall.
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I know that it sounds complicated, but hang on with me here. Homemade butter is actually really easy. Make sure the butter is soft to begin with. Then add the flavors, mix really well and shape it. I typically go with a tube shape because it’s easy to form. Then, refrigerate so the butter gets solid again. Easy peasy.
Maple syrup should be real, authentic maple syrup. No “pancake syrup” or “maple-flavored syrup”. Those are just sugar syrups with fake flavors. Use real maple syrup that comes from trees.
When I serve these Pumpkin Pancakes with Maple Butter and Cinnamon, I never serve any additional toppings. I don’t need to. The maple butter melts over the warm pancakes and infuses a buttery maple flavor throughout.
I know I’m a total pumpkin spice addict. I actually stock up on canned pumpkin while it’s available, so I can use pumpkin year-round. Do you do that too? Well either way, I hope you’ll enjoy these protein-packed Pumpkin Pancakes with Maple Butter and Cinnamon.
Things you’ll Need: Griddle Pan