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Pumpkin Pancakes with Maple Butter and Cinnamon by Candidly Delicious

Pumpkin Pancakes with Maple Butter and Cinnamon

Course: Breakfast
Cuisine: American, Kosher, Pescatarian, Vegetarian
Keyword: 9 days, Dairy, Fall, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 pancakes
Calories: 141kcal
Pumpkin Pancakes with Maple Butter and Cinnamon are easy pumpkin spice pancakes topped with a homemade maple butter and a sprinkle of cinnamon.  This breakfast has all the feels of Fall
Print Recipe


  • Griddle pan



  • 4 Tablespoons Butter softened
  • teaspoons Vanilla Extracct
  • 2 Tablespoons Maple Syrup


  • 2 Cups All-Purpose Flour
  • ½ teaspoons Kosher Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • ¾ Cups Pumpkin
  • 1-½ Cups Milk
  • 1 Egg
  • 2 Tablespoons Oil
  • ½ Cups Water
  • Cinnamon for sprinkling



  • Place the Butter, Vanilla Extract and Maple Syrup in a small mixing bowl.  Mix well with a hand mixer on low until fully incorporated.
  • Lay out a piece of plastic wrap.  Scoop the flavored butter onto the plastic wrap.  Roll the plastic wrap over the butter and begin forming a log.  Once finished fold the two ends of the plastic inward to seal.  Refrigerate immediately.


  • Whisk together All-Purpose Flour, Kosher Salt, Baking Soda, Brown Sugar, Cinnamon, and Nutmeg in a large bowl.
  • In a separate bowl, whisk together Pumpkin, Milk, Egg, Oil, and Water until fully combined.
  • Pour the wet ingredients into the dry ingredients.  Whisk until you no longer see dry flour.  You do not need to beat out the lumps. 
  • On a lightly greased, hot griddle pan or flat skillet pour ¼ cup of batter per pancake. 
  • Cook until the edges are dry and the middle bubby, then flip.  Pancake is finished cooking with both sides are equally browned.
  • Serve immediately, topped with slices of the homemade Maple Butter and a sprinkle of Cinnamon.


 Pancakes can be frozen or refrigerated and gently reheated.  The maple butter can be stored in the refrigerator, but it should not be frozen.  


Sodium: 152.6mg | Sugar: 4g | Cholesterol: 22.5mg | Calories: 141kcal | Fat: 5.9g | Protein: 3.4g | Carbohydrates: 18.7g