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Pumpkin Pancakes with Maple Pumpkin Butter are delicious, moist pumpkin pancakes with butter infused with maple syrup and pumpkin. Heavenly!

The weather is turning cooler here in New England, and after a beautiful Indian summer – it finally feels like fall! And with Halloween just around the corner, it’s the absolute perfect time to enjoy our Pumpkin Pancakes with Maple Pumpkin Butter!
These pumpkin pancakes with maple pumpkin butter are super delicious – and perfect for any breakfast or brunch! The pancakes are fluffy and moist and perfectly flavored with pumpkin purée, cinnamon and nutmeg. But – what really sends these pancakes over the top is a simple, soft compound butter that has been infused with a touch of maple syrup and additional pumpkin purée. It’s a wonderful taste of fall in breakfast form!
You may enjoy these other pancake recipes:
- Lemon Ricotta Pancakes
- Low Carb Pancakes with Blueberry Sauce
- Eggnog Pancakes with Fresh Cranberry Syrup
- Sweet Potato Pancakes
- Crispy Creamy Potato Pancakes
- Pepper Jack Potato Pancakes
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Pumpkin Pancakes with Maple Pumpkin Butter
Pumpkin Pancakes with Maple Pumpkin Butter are delicious, moist pumpkin pancakes with butter infused with maple syrup and pumpkin. Heavenly!
Ingredients
To Make the Maple Pumpkin Butter
- 1 stick unsalted butter, softened
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
To Make the Pumpkin Pancakes
- 1 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 teaspoons baking powder
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 1 to 1 1/4 cups milk
- 1 cup pumpkin puree
Instructions
To Make the Maple Pumpkin Butter
- In the bowl of a stand mixer, beat together the softened butter, pumpkin puree and maple syrup. Mix until thoroughly combined. Set aside.
To Make the Pancakes
- In a large bowl, combine flour, brown sugar, cinnamon, nutmeg and baking powder. Stir with a whisk until well mixed.
- Make a well in the center of the bowl with the dry ingredients and add the beaten egg and oil. Add 1 cup of milk and start whisking the wet ingredients together, slowly incorporating the dry ingredients from the sides of the bowl until fully combined.
- Add the pumpkin puree and mix well again – adding more milk as necessary to get a thick but pourable batter.
- Heat a flat griddle over medium-low heat and grease well (we use a pastry brush to evenly coat the griddle with canola oil). The griddle is hot enough when a drop of batter immediately sizzles on it.
- Using a ¼ cup measure, ladle the batter onto the hot griddle – this should make about a 4-inch round pancake. Cook the pancake for about 2-3 minutes (until the edges are set), then flip and cook for another 2-3 minutes. Repeat with the rest of the batter.
- Serve immediately with a spoonful of the Maple Pumpkin Butter on top.
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This was a delicious breakfast. We are both eating healthier so we made a little changes. We did use oat milk, stevia brown and date sugar. These pancakes are so good and the pumpkin butter syrup is amazing (we used dairy free butter) your recipe works perfect with alternative based diets. I will be making these again. Thank you
Thanks for letting us know about some adaptations to the recipe Amanda!
Looks great! About how many pancakes does this make?
Thanks LaNeshe – it makes about 10-12 4″ pancakes!
Oh, I love that pumpkin butter and it is easy to make!
Thanks Christine!