The Fluffiest Best Ever Pumpkin Spice Pancakes with Maple Butter
There is just something magical about the first chilly morning of fall. For me, it always means ditching the hurried weekday cereal and settling in for a truly comforting breakfast.
I first started perfecting this recipe for Pumpkin Spice Pancakes with Maple Butter years ago on a rainy Saturday. We needed that deep, warm, spicy scent to cut through the gray day, and these pancakes deliver every single time. It truly is the ultimate cozy comfort food experience.
This recipe is tested, perfected, and foolproof. It produces the tallest, fluffiest stacks, and the Maple Butter? Oh, that creamy, sweet, salty topping is what makes these pancakes completely irresistible. Get ready for your new favorite fall tradition!
Why You’ll Love This Recipe
❤️ Here are a few reasons why this recipe is a must-make this season:
- Incredibly Fluffy Texture: We use a secret blend of leaveners to ensure these pancakes rise high and stay airy.
- Balanced Spice: Not too heavy on the nutmeg, just the perfect blend of cinnamon, ginger, and cloves.
- The Maple Butter: This creamy, whipped topping takes about 2 minutes to make and is completely life-changing.
- Freezer Friendly: Make a huge batch and freeze the leftovers for quick weekday breakfasts!
What You Need
You only need a few simple pantry staples for this recipe! The batter comes together quickly using canned pumpkin puree (not pie filling) and standard baking ingredients.
Be sure to check the full printable recipe card below for detailed measurements, exact instructions on how to make the whipped maple butter, and timing details.
Expert Tips for Perfect Pancakes
💡 Follow these simple tips to guarantee stacks that impress:
- Do Not Overmix: Mix the batter until the dry ingredients are just combined. A few lumps are totally fine! Overmixing develops the gluten, resulting in flat, tough pancakes.
- Use Room Temperature Ingredients: Slightly warmer milk and eggs incorporate better into the batter, ensuring a smoother final mix and a lighter texture.
- The Griddle Test: Heat your griddle to medium heat (around 325°F). Flick a few drops of water onto the surface; if they sizzle and disappear quickly, you’re ready to cook!
- Flip Only Once: Wait until bubbles form across the surface of the pancake and the edges look set before flipping. Cook for 1-2 minutes on the second side.
Variations & Substitutions
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum.
- Dairy-Free/Vegan: Use almond or soy milk instead of dairy milk. Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegetable oil or melted vegan butter in the batter. Skip the maple butter or use a high-quality vegan butter substitute for the whipping process.
- Spice Adjustment: If you don’t have pre-made pumpkin pie spice, you can use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.
Storage & Freezing
Pancakes are surprisingly easy to make ahead and freeze, making them perfect for meal prepping!
- Storage (Fridge): Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Once cooled completely, stack pancakes separated by parchment paper in a freezer bag. They will keep well for up to 2 months.
- Reheating: Pop frozen pancakes directly into the toaster on a medium setting, or reheat them on a baking sheet in a 350°F oven for about 8 minutes.
Frequently Asked Questions
Q: Why are my pancakes turning out gummy or dense?
A: This is usually due to overmixing the batter. Stop mixing as soon as you see no pockets of dry flour. The lumps are your friend!
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No! Pie filling already contains sugar and spices, which will throw off the balance of the recipe. Make sure your can says 100% pure pumpkin puree.
Q: How do I keep the pancakes warm while I finish cooking the rest of the batch?
A: Place the cooked pancakes on a wire rack set inside a baking sheet and keep them in a warm oven (around 200°F). The rack prevents the bottom from getting soggy.
I hope these delicious, spiced stacks become a staple in your home this season! If you make this recipe, be sure to tag me on social media so I can see your beautiful brunch spread!
Happy baking, and don’t forget to Pin this recipe for later!
Fluffiest Pumpkin Spice Pancakes with Maple Butter Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 cup brown sugar, packed
- 1 1/2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 2 tbsp melted unsalted butter (for batter)
- FOR THE MAPLE BUTTER:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Step 1 WHIP THE MAPLE BUTTER: In a small bowl, combine the softened butter, maple syrup, cinnamon, and salt. Use an electric mixer or whisk to beat until light and fluffy (about 1-2 minutes). Set aside.
- Step 2 MIX DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
- Step 3 MIX WET INGREDIENTS: In a separate bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and melted butter.
- Step 4 COMBINE: Pour the wet mixture into the dry ingredients. Mix gently with a wooden spoon or spatula until just combined. A few small lumps are okayu2014do not overmix!
- Step 5 COOK: Heat a lightly oiled griddle or non-stick pan over medium heat (325°F). Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes, until bubbles begin to form on the surface and the edges look set.
- Step 6 FLIP AND FINISH: Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Step 7 SERVE: Serve stacks immediately, topped generously with the fluffy Maple Butter and extra maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/4 cup brown sugar, packed
- 1 1/2 cups buttermilk (or milk + 1 tbsp vinegar)
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 2 tbsp melted unsalted butter (for batter)
- FOR THE MAPLE BUTTER:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 tsp ground cinnamon
- Pinch of salt
