Pumpkin Pie Spice Pancakes

A stack of pumpkin pancakes topped with whipped butter and maple syrup.

5 from 2 votes

Pumpkin Pie Spice Pancakes

Make these warm and cozy pancakes with pumpkin pie spice and pumpkin puree. Top with whipped maple butter for the perfect fall breakfast.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: Canadian

Servings:

Calories: 83kcal

Author: Jacqueline Piper

Ingredients

For the pancakes

½ cup canned pumpkin puree
½ cup milk I use oat milk
1 large egg at room temperature
2 tablespoon brown sugar
2 tablespoons butter melted, or neutral oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine salt

For the whipped maple butter

½ cup unsalted butter at room temperature
3 tablespoons maple syrup
1 tablespoon cream I use maple coffee cream
½ teaspoon vanilla extract
pinch fine salt

US Customary - Metric

Instructions

For the whipped maple butter

Use an electric whisk or hand mixer to whip the butter, maple syrup, vanilla, a pinch of salt, and cream together until light and fluffy. Add more cream if needed. Set aside until needed.

For the pancakes

Preheat a large non-stick skillet over medium heat.
In a large bowl, mix the pumpkin puree, milk, egg, brown sugar, butter, and vanilla extract.
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix until just combined. Add more milk if the batter is too thick.
Scoop the batter in 1/4 cup measures into the pan. After a few minutes, bubbles will form and pop on the surface of the pancakes. Flip them and cook on the other side for another few minutes.
Remove the cooked pancakes to a plate or place them on a baking sheet to keep warm in the oven.
Repeat with the rest of the batter.
Serve with a dollop of the whipped butter and any other toppings you like.

Video

Notes

Tips:

medium heat: cook the pancakes over medium to medium-low heat. Using higher heat can burn the outside before the inside is done.
ladle: use a ladle or measuring cup to scoop the pancake into the pan for even-sized pancakes that will cook at the same rate.
bubbles: once you see bubbles form and pop on the surface of the pancakes, they are ready to flip.
customize: you can serve these pancakes a bunch of different ways instead of using the whipped maple butter. Try whipped topping, just butter, maple syrup with sliced bananas and chopped pecans, or even my gingerbread syrup (my favorite).

Store leftover pancakes wrapped in the fridge for 3-4 days. Reheat gently in the microwave.

The nutrition estimate doesn't include the optional whipped butter. The whipped butter adds approximately 90 calories per pancake when the recipe is divided by 12.

Nutrition