Fluffy Pumpkin Pancakes with Delicious Maple Cinnamon Butter

October 20, 2025

Fluffy Pumpkin Pancakes with maple cinnamon butter have become a staple in my kitchen during the fall season. The aroma of pumpkin spice wafting through the air reminds me of cozy family breakfasts and warm, sunlit mornings. I still remember the first time I made these pancakes for my children—they were skeptical at first, but one bite of the delicious pumpkin pancakes transformed their hesitation into delight. Each fluffy flapjack is perfectly complemented by the rich, creamy maple cinnamon butter, making them irresistible. You’ll find that these pancakes are not just a breakfast option; they’re a celebration of fall flavors. Let’s get cooking!

Why You’ll Love This Fluffy Pumpkin Pancakes with

Quick to prepare: You can whip these up in just 35 minutes.
Light and fluffy texture that melts in your mouth.
Perfectly spiced for fall, with pumpkin pie spice and cinnamon.
Versatile: Great for breakfast, brunch, or even dessert.
Family-friendly: Kids love them, making breakfast a breeze.
Enjoy with maple syrup or whipped cream for extra indulgence.

Ingredients for Fluffy Pumpkin Pancakes with

Here’s everything you need for these delightful pancakes:

2 cups All Purpose Flour – gives structure to the pancakes.
4 tbsp. Granulated Cane Sugar or maple syrup – for sweetness.
2 1/2 tsp. Baking Powder – this helps the pancakes rise.
1/2 tsp. Baking Soda – enhances fluffiness.
1 tsp. Pumpkin Pie Spice – the essence of fall in every bite.
1/2 tsp. Ground Cinnamon – adds warmth and flavor.
1 cup Plain Greek Yogurt – keeps pancakes moist.
2 large Eggs (beaten) – binds the ingredients together.
1/2 cup Pumpkin Puree – the star ingredient for flavor.
1 1/4 cups Whole Milk – adds creaminess.
2 tbsp. Olive Oil – for added moisture.

Fluffy Pumpkin Pancakes with Delicious Maple Cinnamon Butter - a stack of golden brown pumpkin pancakes with maple syrup and whipped cream

How to Make Fluffy Pumpkin Pancakes with

Step 1: In a large bowl, combine 2 cups All Purpose Flour, 4 tbsp. Granulated Cane Sugar, 2 1/2 tsp. Baking Powder, 1/2 tsp. Baking Soda, 1 tsp. Pumpkin Pie Spice, and 1/2 tsp. Ground Cinnamon. Mix well.
Step 2: In another bowl, whisk together 1 cup Plain Greek Yogurt, 2 large Eggs (beaten), 1/2 cup Pumpkin Puree, 1 1/4 cups Whole Milk, and 2 tbsp. Olive Oil until smooth.
Step 3: Pour the wet ingredients into the dry ingredients, mixing until just combined. Don’t overmix—you want to keep those pancakes light!
Step 4: Preheat a griddle over medium heat. Use 1/4 to 1/3 cup of batter per pancake. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Step 5: For the whipped maple cinnamon butter, in a stand mixer, combine 1/2 cup Softened Unsalted Butter, 1/4 cup Maple Syrup, 2 tbsp. Powdered Sugar, and 2 tsp. Ground Cinnamon. Beat on low speed to incorporate, then increase to high and beat for 8-10 minutes until light and fluffy.
Step 6: Serve warm pancakes with the whipped butter and a drizzle of maple syrup.

Pro Tips for the Best Fluffy Pumpkin Pancakes with

Get ready to impress with these expert tips:

Use room temperature ingredients for a smoother batter.
Don’t overmix; a few lumps are okay.
Let the batter rest for a few minutes to enhance fluffiness.

Fluffy Pumpkin Pancakes with Delicious Maple Cinnamon Butter - close-up of a stack of fluffy pumpkin pancakes with butter and syrup

What’s the secret to perfect Fluffy Pumpkin Pancakes with?

The secret lies in the balance of baking powder and the combination of wet ingredients. This ensures they rise beautifully and remain soft.

Can I make Fluffy Pumpkin Pancakes with ahead of time?

Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking.

How do I avoid common mistakes with Fluffy Pumpkin Pancakes with?

Be mindful of the heat; too high can burn the pancakes while leaving them raw inside. Also, ensure all ingredients are accurately measured.

Best Ways to Serve Fluffy Pumpkin Pancakes with

For a delightful breakfast, serve these pancakes with a dollop of whipped cream and a sprinkle of cinnamon. You can also pair them with crispy bacon or sausage for a savory contrast. Additionally, Fluffy Pumpkin Pancakes with Whipped Cream create a decadent treat!

Nutrition Facts for Fluffy Pumpkin Pancakes with

Per serving (1 pancake with butter):

Calories: 300
Sugar: 10g
Sodium: 200mg
Fat: 15g
Protein: 6g
Carbohydrates: 40g
Fiber: 2g

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Fluffy Pumpkin Pancakes with

After cooling, place pancakes in an airtight container. They can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. To reheat, simply warm them in the microwave or toaster for a quick breakfast treat. Enjoy your Fluffy Pumpkin Pancakes for Fall any time!

Frequently Asked Questions About Fluffy Pumpkin Pancakes with

Can I add chocolate chips to Fluffy Pumpkin Pancakes with?

Yes! Adding chocolate chips is a fantastic way to enhance the flavor. Just fold them into the batter before cooking.

Are there any vegan alternatives for Fluffy Pumpkin Pancakes with?

Absolutely! Substitute the eggs with flax eggs and use almond milk instead of whole milk for a delicious vegan version.

How can I make Fluffy Pumpkin Pancakes with gluten-free?

Simply swap the all-purpose flour for a gluten-free flour blend. This will keep the texture light and fluffy!

Variations of Fluffy Pumpkin Pancakes with You Can Try

Feel free to experiment! Try Fluffy Pumpkin Pancakes with Chocolate Chips for a sweet twist, or add nuts for extra crunch. You can also create Vegan Fluffy Pumpkin Pancakes by substituting dairy ingredients and eggs for plant-based options.

Fluffy Pumpkin Pancakes with Delicious Maple Cinnamon Butter

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Author: Fenna Saul
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A wonderfully light and fluffy stack of pumpkin pancakes topped with a rich, creamy maple cinnamon butter.

Ingredients

Scale

2 cups All Purpose Flour
4 tbsp. Granulated Cane Sugar or maple syrup
2 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Pumpkin Pie Spice
1/2 tsp. Ground Cinnamon
1 cup Plain Greek Yogurt
2 large Eggs (beaten)
1/2 cup Pumpkin Puree
1 1/4 cups Whole Milk
2 tbsp. Olive Oil
1/2 cup Softened Unsalted Butter
1/4 cup Maple Syrup
2 tbsp. Powdered Sugar
2 tsp. Ground Cinnamon
1/4 tsp. Fine Salt

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Instructions

For the Pumpkin Pancakes: In a large bowl, combine the flour, sugars, baking powder, baking soda, and spices. In a separate bowl, whisk together the yogurt, eggs, olive oil, milk, and pumpkin puree. Combine the wet and dry ingredients and mix until just combined.
Cook the Pancakes: Use 1/4 to 1/3 cup of batter per pancake. Cook on a preheated griddle over medium heat for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes.
For the Whipped Butter: In a stand mixer, combine all ingredients. Beat on low speed to incorporate, then increase to high speed and beat for 8-10 minutes until light and fluffy.
Serve: Serve the warm pumpkin pancakes with the whipped butter and maple syrup.