Nothing says fall quite like pumpkin, and these pumpkin butter pancakes bring that seasonal flair straight to your breakfast table. Imagine a fluffy stack, golden brown with just the right amount of crisp edges and a soft, warm center. But it’s the secret ingredient that takes them over the top: rich, homemade pumpkin butter. This isn’t your average pumpkin flavor—it’s an intense blend of warm spices and smooth pumpkin, sweetened just enough with maple syrup to feel indulgent but balanced for that perfect bite.
These pancakes are for anyone who craves a little autumn in every bite. They’re quick enough for weekday breakfasts but feel luxurious enough for lazy weekend brunches. Serve them with a touch of maple syrup and chopped pecans and get ready for the cozy vibes to set in.
Customizing This Dish
- Don’t have pumpkin butter? Apple butter, pear butter, or even sweet potato puree makes an excellent swap, with slight differences in flavor but the same creamy texture.
- Milk can be easily swapped with any plant-based milk, like almond or oat, without missing a beat.
Storing and Reheating Leftovers
Should you find yourself with leftovers (although that’s rare with these beauties!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop the pancakes in a nonstick skillet over low-medium heat, flipping once, until they’re warmed through. You can also reheat them in the microwave by stacking a few on a plate, covering them with a damp paper towel, and heating for 30–45 seconds.
Freezing and Reheating Instructions
Pumpkin butter pancakes are great for batch-making and freezing, which means you can keep a stash for those cozy mornings when you need an instant treat. Lay the pancakes in a single layer on a baking sheet lined with parchment paper and freeze for about an hour. Once they’re solid, transfer them to a freezer-safe bag or container and store for up to 3 months.
When you’re ready to enjoy them again, you have options. Either toast them in the oven at 350°F for about 10–12 minutes or pop them in the microwave for 1–2 minutes, flipping halfway through. For an extra touch of crispness, finish them in a hot skillet for a minute or so on each side after microwaving.
Pumpkin Butter Pancakes
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup milk
- ½ cup maple pumpkin butter (get recipe here)
- 2 large eggs
- 2 tbsp melted butter, plus extra for cooking
- 1 tsp vanilla extract
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the milk, pumpkin butter, eggs, melted butter, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to over mix. The batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Stack the pancakes and serve with maple syrup, toasted pecans, or a dusting of powdered sugar, if desired.
