There is no better fall breakfast than these light and fluffy pumpkin spice pancakes with maple whipped butter.
There is no better fall breakfast than pumpkin pancakes! These are light and fluffy and full of pumpkin and spice. If you are serving them to company, you can make them a little fancier by topping them with my Maple Pumpkin Spice Whipped Butter and some toasted pecans.
- Elaine H. added Pumpkin Pancakes With Maple Pumpkin Spice Whipped Butter to food 01 Mar 21:48
- Tiffany L. published her project Pumpkin Pancakes With Maple Pumpkin Spice Whipped Butter 19 Feb 09:00
You Will Need
First, mix the dry ingredients. In a medium bowl, add the self-rising flour (or the all-purpose flour, baking powder, and salt,) brown sugar, cinnamon, nutmeg, allspice, cloves, and ginger, and mix them together until they are combined.
Next, mix the wet ingredients. In a large bowl, add the melted butter, pumpkin puree, eggs, vanilla, and milk. Whisk these together until all ingredients are fully incorporated. Next, whisk the dry ingredients into the wet ingredients, adding about 2/3 a cup at a time, continuing to whisk gently until the batter is well combined. Be careful not to overmix, or the pancakes will be tough.
Heat a large skillet, preferably nonstick and 12- or 14-inches in diameter, over medium-low heat. If you are using an uncoated skillet, brush the pan generously with oil before cooking the pancakes. Once the skillet is hot enough, pour about 1/4 a cup of batter for each pancake, cooking 2 or 3 pancakes at a time, depending on the size of your pan. Cook the pancakes about 3-4 minutes on the first side, until bubbles have formed in the batter and the underside is lightly browned. Flip the pancake using a spatula, and cook the other side for 1-2 minutes, then move the pancakes to a plate.
Make the whipped butter: Whip the softened butter with a mixer until it is fluffy, then add the maple syrup 1 tbsp at a time while mixing constantly. Finally, sprinkle in the spices and mix until they are fully incorporated.