Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Butter Recipe

Introduction

These fluffy pumpkin pancakes are a delightful way to celebrate the flavors of fall. Topped with a creamy whipped maple cinnamon butter, they make a cozy breakfast that’s both comforting and delicious.

Ingredients

• 2 cups All Purpose Flour
• 4 tbsp Granulated Cane Sugar or maple syrup
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Ground Cinnamon
• 1 cup Plain Greek Yogurt
• 2 large Eggs, beaten
• 1/2 cup Pumpkin Puree
• 1 1/4 cups Whole Milk
• 2 tbsp Olive Oil
• For the Whipped Maple Cinnamon Butter:
• 1/2 cup Softened Unsalted Butter
• 1/4 cup Maple Syrup
• 2 tbsp Powdered Sugar
• 2 tsp Ground Cinnamon
• 1/4 tsp Fine Salt

Instructions

1. Step 1: In a large bowl, combine the flour, granulated sugar (or maple syrup), baking powder, baking soda, pumpkin pie spice, and ground cinnamon.
2. Step 2: In a separate bowl, whisk together the Greek yogurt, beaten eggs, olive oil, milk, and pumpkin puree until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Step 4: Preheat a griddle or non-stick pan over medium heat. Pour 1/4 to 1/3 cup of batter for each pancake onto the griddle.
5. Step 5: Cook for 1-2 minutes or until bubbles form on the surface, then carefully flip and cook for another 1-2 minutes until golden brown and cooked through.
6. Step 6: To make the whipped maple cinnamon butter, combine softened unsalted butter, maple syrup, powdered sugar, ground cinnamon, and salt in a stand mixer.
7. Step 7: Beat on low speed to combine, then increase to high speed and whip for 8-10 minutes until the butter is light and fluffy.
8. Step 8: Serve the warm pumpkin pancakes topped generously with the whipped maple cinnamon butter and an extra drizzle of maple syrup if desired.

Tips & Variations

• Use canned pumpkin puree for consistency and convenience, or make your own from roasted fresh pumpkin.
• Swap Greek yogurt for sour cream for a richer texture.
• Add chopped pecans or walnuts to the batter for crunch.
• For a vegan version, substitute eggs with flax eggs and use plant-based yogurt and milk.
• Make the whipped butter ahead of time and keep it chilled until ready to serve.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a toaster or microwave. The whipped maple cinnamon butter can be stored in the fridge for up to a week; allow it to soften at room temperature before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it covered in the fridge. Give it a gentle stir before cooking the next morning.

What if I don’t have pumpkin pie spice?

You can substitute with a mix of cinnamon, nutmeg, ginger, and cloves in equal parts to mimic the flavor of pumpkin pie spice.

Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Butter Recipe

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Fluffy Pumpkin Pancakes infused with warm spices and topped with a luscious whipped maple cinnamon butter, perfect for a cozy fall breakfast or brunch.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pumpkin Pancakes

• 2 cups All Purpose Flour
• 4 tbsp Granulated Cane Sugar or maple syrup
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Ground Cinnamon
• 1 cup Plain Greek Yogurt
• 2 large Eggs, beaten
• 1/2 cup Pumpkin Puree
• 1 1/4 cups Whole Milk
• 2 tbsp Olive Oil

For the Whipped Maple Cinnamon Butter

• 1/2 cup Softened Unsalted Butter
• 1/4 cup Maple Syrup
• 2 tbsp Powdered Sugar
• 2 tsp Ground Cinnamon
• 1/4 tsp Fine Salt

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated cane sugar or maple syrup, baking powder, baking soda, pumpkin pie spice, and ground cinnamon. Whisk together to evenly distribute the leavening agents and spices.
2. Mix Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, beaten eggs, olive oil, whole milk, and pumpkin puree until smooth and well combined.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix to ensure fluffy pancakes.
4. Cook the Pancakes: Preheat a griddle or non-stick skillet over medium heat. Spoon 1/4 to 1/3 cup of batter per pancake onto the griddle. Cook for 1-2 minutes until bubbles begin to form on the surface and edges look set. Flip and cook an additional 1-2 minutes until golden brown and cooked through.
5. Prepare Whipped Maple Cinnamon Butter: In a stand mixer fitted with a paddle attachment, combine the softened unsalted butter, maple syrup, powdered sugar, ground cinnamon, and fine salt. Beat on low speed until ingredients begin to incorporate, then increase to high speed and whip for 8-10 minutes until the mixture is light, fluffy, and spreadable.
6. Serve: Plate the warm pumpkin pancakes and generously top with the whipped maple cinnamon butter. Drizzle with additional maple syrup if desired and serve immediately.

Notes

• For best results, use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin.
• Do not overmix the pancake batter to keep the pancakes tender and fluffy.
• The whipped butter can be made ahead and stored in the refrigerator; bring it to room temperature before serving for easy spreading.
• Adjust the spices according to taste preferences or seasonal availability.
• These pancakes freeze well; store cooked pancakes between parchment paper and freeze for up to 2 months.

Keywords: pumpkin pancakes, fluffy pancakes, pumpkin spice, maple cinnamon butter, fall breakfast, brunch recipe