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Pumpkin Spice Pancakes with Maple Butter Drizzle Recipe
Fluffy pumpkin spice pancakes topped with warm maple butter drizzle—easy fall breakfast made in 30 minutes with canned pumpkin, spices and pantry staples.
Pumpkin Spice Pancakes with Maple Butter Drizzle are a seasonal breakfast dish that combines classic fluffy pancakes with the warm, aromatic flavors of autumn baking. The batter is typically enriched with pumpkin purée and a blend of cinnamon, nutmeg, ginger, and cloves, while standard pancake staples such as all-purpose flour, eggs, milk, and a leavening agent provide structure and lift. Cooked on a hot griddle until golden, the pancakes are finished with a drizzle made from pure maple syrup whisked together with melted butter, adding sweetness and a glossy finish. This recipe is most popular during the fall and winter months—particularly around Halloween, Thanksgiving, and weekend holiday brunches—yet its comforting taste makes it suitable for any cool-weather morning when a warming, mildly spiced breakfast is desired.
Pumpkin Spice Pancakes with Maple Butter Drizzle Recipe
Ready in under 30 minutes, these pancakes let you deliver a café-style brunch without leaving home—or dirtying a mountain of dishes. The recipe also scales easily for meal prep: cook a double batch, freeze the extras, and just reheat in the toaster for quick weekday breakfasts.
Prep Time
15 minutes
15 minutes
Cook Time
10 minutes
10 minutes
Total Time
25 minutes
25 minutes
Ingredients
All-purpose flour – 1 ¾ cups
- Baking powder – 2 teaspoons
- Baking soda – ½ teaspoon
- Fine sea salt – ¼ teaspoon
- Pumpkin pie spice – 1 tablespoon
- Granulated sugar – 2 tablespoons
- Light brown sugar (packed) – 2 tablespoons
- Canned pumpkin purée (plain, not pie filling) – 1 cup
- Large eggs – 2
- Whole milk – 1 ¼ cups
- Unsalted butter, melted and slightly cooled – 3 tablespoons
- Pure vanilla extract – 1 teaspoon
- Pure maple syrup – ½ cup
- Unsalted butter (for maple drizzle) – 2 tablespoons
- Pure vanilla extract (for maple drizzle) – ½ teaspoon
- Sea salt, pinch – about 1⁄16 teaspoon
- Chopped toasted pecans (optional) – ¼ cup
- Lightly sweetened whipped cream (optional) – as desired
Method
Gather and measure all pancake and drizzle ingredients
- Whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl
- Beat the eggs in a separate bowl
- Whisk pumpkin puree, milk, melted butter, and vanilla into the beaten eggs
- Pour the wet mixture into the bowl of dry ingredients
- Stir the batter gently until just combined with a few small lumps
- Let the batter rest for 5 minutes
- Heat a nonstick griddle or large skillet over medium heat
- Lightly grease the hot surface with butter or oil
- Ladle about 1/4 cup of batter onto the griddle for each pancake
- Cook the pancakes until bubbles form on the surface and the edges look set
- Flip each pancake carefully with a spatula
- Cook the second side until golden brown and cooked through
- Transfer the cooked pancakes to a warm plate and cover loosely with foil
- Place softened butter in a small bowl
- Pour warm maple syrup over the butter
- Whisk the butter and syrup together until smooth and pourable
- Stack the pancakes on serving plates
- Drizzle the warm maple butter over the stacks
- Serve the pumpkin spice pancakes immediately while hot
Nutrition (whole recipe)
Calories
2274 kcal Protein
45 g Fat
79 g Carbs
344 g Fiber
10 g Sugar
166 g
2274 kcal Protein
45 g Fat
79 g Carbs
344 g Fiber
10 g Sugar
166 g
Notes
For extra depth, brown the butter for the maple drizzle until it smells nutty before whisking in the syrup—it takes three minutes and transforms the topping. Let the batter rest 5–10 minutes while the griddle heats; the gluten relaxes and the baking powder activates, yielding taller, softer pancakes.
why this recipe
These pumpkin spice pancakes are a cozy invitation to savor autumn in every bite, marrying airy, tender stacks with the warm embrace of cinnamon, nutmeg, and clove, then finishing with a silky maple-butter drizzle that melts into the batter’s delicate crumb. The subtle earthiness of real pumpkin purée not only amplifies the season’s signature flavor but also lends natural moisture and a gentle orange hue that feels irresistibly festive. Balanced sweetness, aromatic spices, and a velvety topping come together in a harmonious breakfast that feels both indulgent and surprisingly simple to prepare, turning an ordinary morning into an occasion worth lingering over.
FAQs
FAQ acf
Frequently Asked Questions
Can I freeze leftover Pumpkin Spice Pancakes, and what’s the best way to reheat them so they stay fluffy?
Yes—let the pancakes cool completely, arrange them in a single layer on a baking sheet, flash-freeze until firm, then stack with parchment between each one and seal in an airtight freezer bag for up to 2 months. Reheat straight from frozen in a toaster or 350 °F (175 °C) oven for 6–8 minutes; both methods quickly warm the centers and re-crisp the edges without drying them out, keeping the texture light and fluffy.
Q2: How can I make these Pumpkin Spice Pancakes gluten-free without sacrificing fluffiness?
Replace the all-purpose flour with an equal amount of a cup-for-cup gluten-free baking blend that already contains xanthan gum; its mix of rice flour, tapioca, and starches traps the leavening gases so the pancakes stay lofty. If your blend is gum-free, whisk in ½ tsp xanthan gum plus an extra ½–1 tsp baking powder, then let the batter rest 10 minutes to hydrate before griddling—the result is virtually as fluffy as the wheat version.
How can I make these Pumpkin Spice Pancakes dairy-free without losing flavor?
Swap the 1 ¼ cups whole milk for an equal amount of unsweetened oat, soy, or almond milk (oat lends the creamiest body) and replace the melted butter in the batter with neutral-tasting refined coconut oil or a good plant-based butter. For the drizzle, simply whisk warm maple syrup into the same dairy-free butter or coconut oil; the spices and pumpkin purée stay center stage, so the pancakes remain just as fluffy and aromatic.