Autumn-Spiced Pumpkin Pancakes with Maple Butter Glaze

Since it’s pumpkin season, what better time to make Pumpkin Pancakes with Maple Butter Glaze?  So deliciously satisfying, the pumpkin flavor in this recipe is subtle, complemented by the traditional spices of fall:  cinnamon and nutmeg.  Topped with a rich, buttery maple glaze, these pumpkin pancakes will be gone in a flash!

I made mine with fresh pumpkin puree, made from little pumpkins known as pie pumpkins.  While roasting fresh pumpkin is easy, it is a bit of a time commitment, so note that you can use canned pumpkin in this recipe if roasting fresh pumpkin isn’t your thing!  The darker color of Pumpkin Pancakes with Maple Butter Glaze, as opposed to the pale color of traditional pancakes, is due to the addition of the pumpkin, cinnamon and nutmeg.  So, don’t be alarmed; just be sure to cook them over medium heat, as opposed to high heat, so that you don’t get them too dark (as is my pancake that is fourth from the top of the pile).

Don’t you love “pour shots”?  That’s what photographers call food photos that involve pouring something over something.  They make the food look even better and get our salivary glands flowing just thinking about taking a bite out of this beautiful stack of Pumpkin Pancakes with Maple Butter Glaze!  Yum!

I normally can’t do “pour shots” because it’s usually just me taking the photos.  But, this time I had an “assistant”, my niece Samantha, who actually made these delicious pancakes.  So, we set up the shot of our Pumpkin Pancakes with Maple Butter Glaze and while she poured the maple butter glaze over the pumpkin pancakes, I snapped away.

From left to right, this is Samantha, her friend Ali, and her sister (my other niece) Tiffany cooking in my kitchen.  The pumpkin pancake batter is in the background “resting” near the griddle while Samantha and Ali tackle making the Harvest Donuts (a recipe post coming soon).  Pumpkin Pancakes with Maple Butter Glaze is next on the cooking schedule.

Anyway, since this was a “one shot” deal, i.e., we did not have time to make a new batch of Pumpkin Pancakes with Maple Butter Glaze if we screwed up (because we had to get to Bates Nut Farm’s Pumpkin Patch), I crossed my fingers and hoped for the best!  So, inspite of the fact that we only had one opportunity to get this shot (once you pour the liquid, if you screw up you have to start over AND because we were hungry and wanted to eat them), I think these photos came out pretty good! Thanks, Samantha, for helping get my first “pour shot”!

Here’s a collage to pin to your Pinterest board.  I appreciate any sharing of my recipe posts (and other posts) on Pinterest, Facebook, Twitter or other social media, so thanks!

Need more inspiration for Halloween breakfast recipes?  Try these:

Young Frankenstein’s Fingers

Fried Vampire Bat Wings

Cryptically Easy Chocolate Milk with Halloween Oreo Cookie Straws

Here’s the recipe for Pumpkin Pancakes with Maple Butter Glaze:

Autumn-Spiced Pumpkin Pancakes with Maple Butter Glaze

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Satisfying and delicious, these pancakes have a subtle pumpkin flavor complemented by cinnamon and nutmeg slathered in a rich, buttery maple glaze.

• Author: Carole from Toot Sweet 4 Two
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 6 1x
• Category: Breakfast
• Cuisine: American

Ingredients

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For the Pumpkin Pancakes:

• 1 1/2 cups milk
• 2 tablespoons apple cider vinegar
• 1 1/2 cups pumpkin puree (fresh or canned)
• 1 egg
• 2 tablespoons vegetable oil
• 1 1/2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the Maple Butter Glaze:

• 1 cup evaporated milk
• 1 cup butter, melted
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup maple syrup

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Instructions

To Make the Pumpkin Pancakes:

1. In a small bowl, mix together milk and vinegar; allow to rest 5 minutes.
2. In a medium bowl, mix together the pumpkin, egg and oil; add the milk and vinegar mixture and stir to combine.
3. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Stir the wet mixture (milk/pumpkin) into the dry mixture (flour/sugar) and mix just enough to combine; allow to stand for 15 minutes.
5. Lightly grease a skillet or griddle and heat over medium heat.
6. Scoop pumpkin pancake batter into skillet or griddle using a 1/4 cup measuring cup (to ensure same size pancakes).
7. Brown over medium heat until pancakes are bubbly; flip over and cook other side of each pancake (about 2 to 3 minutes).
8. Serve hot with Maple Butter Glaze.

To Make Maple Butter Glaze:

1. Add evaporated milk, butter, powdered sugar, vanilla and maple syrup to a small saucepan.
2. Warm over low heat, stirring occasionally, until heated through.
3. Pour over a stack of pumpkin pancakes hot from the griddle.

Notes

This recipe makes about 12 pancakes. Double the recipe if you need to serve more. Cooking time contemplates making all pancakes, not the per pancake cooking time (2 to 3 minutes each).

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