Spiced Pumpkin Pancakes with Maple Butter
Fluffy American-style pumpkin pancakes infused with warm spices and served with a luscious maple butter, perfect for a cozy breakfast skillet treat.
Ingredients
Check ingredients as you go.
- Pancakes
- Maple Butter
- Cooking
Let’s make it
Pancakes
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Pancakes
In a separate bowl, mix pumpkin puree, eggs, milk, and melted butter until smooth and fully incorporated.
Pancakes
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some small lumps are fine. Let the batter rest 5 minutes.
Maple Butter
Meanwhile, prepare the maple butter by combining the softened butter and maple syrup in a small bowl. Stir until well blended. Add salt to taste if desired, then set aside.
Cooking
Heat a large nonstick skillet over medium heat and lightly grease with vegetable oil.
Cooking
Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden and cooked through, about 2 more minutes.
Cooking
Transfer cooked pancakes to a warm plate and keep warm. Repeat with remaining batter.
Serving
Serve pancakes warm topped with a generous dollop of maple butter and additional maple syrup if desired.
Tips & notes
For fluffier pancakes, do not overmix the batter; small lumps are fine. Use fresh pumpkin puree if available for best flavor. Keep cooked pancakes warm in a low oven while finishing the batch.
Saving it for later
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Store maple butter separately in a small airtight container.
Reheating
Reheat pancakes in a hot skillet over low heat until warmed evenly. You can also microwave covered pancakes on medium power in short bursts until warm. For maple butter, let sit at room temperature to soften before spreading.
