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Pumpkin Pancakes with Maple Pumpkin Butter - A Family Feast

Pumpkin Pancakes with Maple Pumpkin Butter

Yield: 10-12 pancakes 1x
Prep: 5 minsCook: 20 minsTotal: 25 minutes


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


To Make the Maple Pumpkin Butter

  1. 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

  1. In a large bowl, combine flour, brown sugar, cinnamon, nutmeg and baking powder. Stir with a whisk until well mixed.
  2. 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.
  3. Add the pumpkin puree and mix well again – adding more milk as necessary to get a thick but pourable batter.
  4. 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.
  5. 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.
  6. Serve immediately with a spoonful of the Maple Pumpkin Butter on top.

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© Author: A Family Feast
Cuisine: American Method: stovetop