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