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A baker pours real maple syrup over these delicious pumpkin pancakes that are topped with maple cinnamon butter.

Pumpkin Pancakes

Pumpkin pancakes are perfect for weekend breakfasts in November. These ones are topped with maple cinnamon butter and real maple syrup, giving them all of those late-fall flavors you crave as Thanksgiving approaches.

Course Breakfast
Cuisine American
Keyword pumpkin pancakes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8


Pumpkin Pancake Batter

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice
  • 1/4 cup dark brown sugar packed
  • 1 cup pumpkin puree such as One Pie or Libby's
  • 1 1/2 cups buttermilk
  • 3 Tbsp melted butter salted
  • 2 large eggs
  • 1 tsp pumpkin pie extract

Maple Cinnamon Butter

  • 1 stick slightly softened butter salted
  • 2 Tbsp real maple syrup
  • 1/2 tsp cinnamon


Pumpkin Pancake Batter

  1. Heat an electric griddle to 375 degrees or put a frying pan over medium-high heat on your stovetop.

  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice. Once incorporated, make a small clearing in the middle of the bowl. Set aside.

  3. In a separate medium-sized mixing bowl, whisk together brown sugar, pumpkin puree, buttermilk, butter, eggs, and pumpkin pie extract. 

  4. Add the wet ingredients to the dry ingredients, pouring the wet mixture into the clearing you made earlier. Use a large spoon to stir the mixture until the ingredients are entirely combined. Set aside for a few minutes to make the maple cinnamon butter (below.)

  5. Grease your griddle or frying pan with about 1 Tbsp of cold butter (you will need about 3 Tbsp total to keep greasing in between batches.) Then, pour the pumpkin pancake batter onto the griddle until it has about a 4-inch diameter. 

  6. Let the pancakes cook on one side for about 2 minutes. Use a spatula to peak underneath each pancake to see if they are ready to flip. When you turn them over, gently push down on the cooked side with your spatula to evenly distribute the batter to ensure it all cooks.

  7. Flip the pancakes over a couple of times until they are slightly golden brown on both sides and all of the batter is fully cooked. Set aside, grease your griddle again, and make another batch. 

  8. Once the pancakes are done cooking, spread the maple cinnamon butter on them, top with real maple syrup, and enjoy!

Maple Cinnamon Butter

  1. To soften the stick of butter, put it in the microwave for 10 seconds. Then, place it in your KitchenAid mixer and whisk it using the whip attachment until the butter gets fluffy. You will likely need to stop the mixer a few times to scrape chunks of butter off of the attachment.

  2. Next, add the maple syrup and cinnamon and whip on high speed. As the butter whips, be sure to stop the mixer as needed to use a rubber spatula to scrape the cinnamon off of the bottom of the bowl to get it fully combined.