Tall, fluffy, and packed with warm fall spice, these pumpkin pancakes are like autumn on a griddle — crowned with a quick cinnamon maple butter that melts into every bite.
1Make the cinnamon maple butter: In a small bowl, beat the softened butter, maple syrup, cinnamon, and pinch of salt until smooth and fluffy. Set aside at room temperature.
2Whisk the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3Whisk the wet ingredients: In a medium bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla until smooth.
4Combine: Pour the wet ingredients into the dry and stir gently just until combined — a few small lumps are fine. Do not overmix. Let the batter rest for 5 minutes.
5Cook the pancakes: Heat a buttered griddle or large skillet over medium heat. Pour about 1/4 cup of batter per pancake. Cook 2–3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook 1–2 minutes more, until golden.
6Serve: Stack the pancakes warm and crown each stack with a generous dollop of cinnamon maple butter.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.