Pumpkin Pancakes With Maple Butter and Cinnamon

14 pancakes
25 min

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

Pumpkin Pancakes With Maple Butter and Cinnamon
Recipe details
  • 14  pancakes
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 4 Tablespoons Butter softened
  • 1/8 teaspoons Vanilla Extracct
  • 2 Tablespoons Maple Syrup
  • 2 Cups All-Purpose Flour
  • 1/2 teaspoons Kosher Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 3/4 Cups Pumpkin
  • 1-1/2 Cups Milk
  • 1 Egg
  • 2 Tablespoons Oil
  • 1/2 Cups Water
  • Cinnamon for sprinkling
Place the Butter, Vanilla Extract and Maple Syrup in a small mixing bowl.  Mix well with a hand mixer on low until fully incorporated.
Lay out a piece of plastic wrap.  Scoop the flavored butter onto the plastic wrap.  Roll the plastic wrap over the butter and begin forming a log.  Once finished fold the two ends of the plastic inward to seal.  Refrigerate immediately.
Whisk together All-Purpose Flour, Kosher Salt, Baking Soda, Brown Sugar, Cinnamon, and Nutmeg in a large bowl.
In a separate bowl, whisk together Pumpkin, Milk, Egg, Oil, and Water until fully combined.
Pour the wet ingredients into the dry ingredients.  Whisk until you no longer see dry flour.  You do not need to beat out the lumps.
On a lightly greased, hot griddle pan or flat skillet pour ¼ cup of batter per pancake.
Cook until the edges are dry and the middle bubby, then flip.  Pancake is finished cooking with both sides are equally browned.
Serve immediately, topped with slices of the homemade Maple Butter and a sprinkle of Cinnamon.
  • Pancakes can be frozen or refrigerated and gently reheated.  The maple butter can be stored in the refrigerator, but it should not be frozen.
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