Melt-Melt-in-your-mouth Pumpkin Pancakes with homemade whipped pumpkin spice butter will be your family’s new favorite for brunch!
For years I have made pumpkin scones for our Saturday mornings in the fall, but now I will be making fluffy and flavorful pumpkin pancakes with the most drool-worthy pumpkin spice butter dripping and soaking into them. This combination of homemade pumpkin pancakes with a whipped butter topping doesn’t even need syrup, the butter has sugar added that takes care of any sweetness you could need.
You will “fall” in love with Pumpkin Pancakes with Pumpkin Spice Butter
A delicious pumpkin pancake recipe would be enough for this dish, but adding in the whipped butter with sugar and pumpkin spices on top of hot pancakes raises the bar. The pumpkin pancakes soak up all the spiced buttery goodness perfectly. I like to balance out the sweet carb-heavy decadence with either a Pumpkin Chai Smoothie or a Pumpkin Oatmeal Smoothie, it’s all about balance and moderation right?!
Dry Ingredients: Basic baking items here friends > all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice.
Pumpkin: Make sure you are using plain pumpkin puree and NOT pumpkin pie filling. They are not the same and your pancakes will be WAY over seasoned.
Buttermilk: You want to use buttermilk to make your pancakes nice a fluffy. The acid in the milk reacts with the baking soda. If you don’t have any you can add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and let it sit for about 5 minutes beofre using. If you only have regular milk available, go ahead a use it.
Whipped Butter Topping: Butter and pancakes are best friends, but give me some butter with pumpkin pie spice and brown sugar on a cool morning and I’m in heaven! It’s great on toast too!
How to Make Pumpkin Pancakes with Pumpkin Spiced Butter
STEP ONE: Combine dry ingredients in a mixing bowl and then set that aside. In another mixing bowl, combine the egg, pumpkin puree, buttermilk, oil, and brown sugar.
STEP TWO: Pour the wet ingredients into the dry ingredients and mix until combined. Just be careful not to overmix! Set the pancake batter to the side while you heat the skillet.
STEP THREE: Melt some butter in a large skillet over medium-high heat. Pour in about 3/4 cup pancake batter and cook for 3-4 minutes on the first side and then flip. Cook for another 2-3 minutes and then transfer the pancake to a plate. Repeat with the remaining batter.
STEP FOUR: Make the pumpkin spice butter by mixing together the butter, pumpkin pie spice, and brown sugar. Smear some all over your warm pancakes and enjoy!
Tips for Success
- I like to make the pumpkin spice butter first and then spread it over the hot pancakes as they come off the griddle.
- Low and slow is the mantra for pancakes, don’t let your skillet/griddle get too ho. Wait for the air bubbles to start popping up on the top of the pancakes before trying to flip. Check the underside first to make sure it is golen, then flip and don’t squash them down, let them stay fluffy.
- I use melted butter to fully coat my griddle/skillet between each set of pancakes so nothing sticks, just use a brush to cover the surface each time you add batter. You can also use non-stick spray if you prefer.
- Keep the cooked pancakes on a cookie sheet in a 200-degree F oven while you finish cooking the rest so they stay warm and soft.
How do I store pumpkin pancakes?
Place the cooked pancakes in an airtight container or bag separated with wax paper or parchment paper and refrigerate or freeze.
You can refrigerate for up to five days and freeze for up to 3 months.
I would not recommend having the butter topping on them if you are going to freeze them. You can easily whip it up right before serving the thawed, reheated pancakes.
Are pumpkin pancakes healthy?
This pancake recipe has quite a bit of sugar in it, which would reduce the healthiness of the recipe, but it also depends on how you balance your meal with healthier protein choices. If you wanted to add more fiber you can use whole wheat flour, but it will change the texture of the pancakes.
Other Pumpkin breakfast recipes my family loves
- Pumpkin Butter Pancakes
- Crock Pot Pumpkin Spice Latte
- Pumpkin Banana Bread
- Baked Pumpkin French Toast
- Pumpkin Spice Donuts
- Air Fryer Pumpkin French Toast Sticks
Pumpkin Spice Butter
- 6 tablespoons unsalted butter at room temperature
- 1 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- In a large mixing bowl, stir together the flour, 1 TBSP pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In another mixing bowl, whisk together the buttermilk, pumpkin puree, oil, brown sugar, and egg until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. (Do not overmix.)
- Place a large skillet over medium-high heat. Add 2 tablespoons of butter (and some non-stick spray if you like) to the skillet. Once the butter is melted, pour in about 3/4 cup of pancake batter. Cook for 3-4 minutes until bubble form. Then flip and cook for another 2-3 minutes. Repeat with the remaining batter.
- Add the butter, brown sugar, and pumpkin pie spice to a mixing bowl. Stir together until completely combined. Spread over warm pancakes or toast!
- Nutrition is for pancakes only.
- If you don’t have buttermilk on hand, you can make sour milk instead. Combine 1 1/4 cups of regular milk with 1 tablespoon lemon juice or white vinegar. Stir and let sit for 5 minutes before using. The acid from the milk + baking soda will make your pancakes fluffy. If you only have regular milk available, that’s okay to use too.