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Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Butter

Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Bliss

Delight in these Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Butter, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour Consider using whole wheat flour for added nutrition.
  • 2 tablespoons Granulated Cane Sugar Maple syrup can be a natural alternative.
  • 2 teaspoons Baking Powder Always check the freshness for the best rise.
  • 1 teaspoon Baking Soda Can be omitted if using self-rising flour instead.
  • 2 teaspoons Pumpkin Pie Spice A homemade blend can be a lovely substitute.
  • 1 teaspoon Ground Cinnamon Try a chai spice blend for an aromatic twist.
  • 1 cup Plain Greek Yogurt Can be swapped with sour cream or a dairy-free option.
  • 2 large Eggs (beaten) Flax eggs are a great vegan substitute.
  • 1 cup Pumpkin Puree Feel free to use fresh or canned for convenience.
  • 1 cup Whole Milk Alternatives like almond milk work for dairy-free versions.
  • 2 tablespoons Olive Oil Melted butter is a tasty substitute.
For the Whipped Maple Cinnamon Butter
  • 1/2 cup Softened Unsalted Butter Coconut oil can be used for a dairy-free option.
  • 1/4 cup Maple Syrup Honey or agave syrup make excellent substitutes.
  • 1 cup Powdered Sugar Leave out for a less sweet topping.
  • 1 teaspoon Ground Cinnamon You can omit this if you prefer a simpler taste.

Equipment

  • Mixing Bowl
  • griddle
  • Stand mixer

Method
 

Cooking Instructions
  1. In a large bowl, combine the all-purpose flour, granulated cane sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
  2. In another bowl, whisk together the plain Greek yogurt, beaten eggs, olive oil, whole milk, and pumpkin puree until well blended.
  3. Gently add the wet mixture to the dry ingredients. Stir until just combined; overmixing can lead to tough pancakes.
  4. Preheat your griddle or frying pan over medium heat. Pour about ¼ to ⅓ cup of batter per pancake and cook until bubbles form.
  5. In a stand mixer, beat the softened unsalted butter, maple syrup, powdered sugar, ground cinnamon, and a pinch of salt until light and fluffy.
  6. Serve your fluffy pumpkin pancakes warm, topped with whipped maple cinnamon butter and maple syrup.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 1500IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container for up to 3 days.

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