Fluffy and tender pumpkin pancakes packed with buttermilk, warm spices, and toasted pecans, topped with homemade whipped cinnamon maple butter.

Scale

Pumpkin Pancakes:

1 cup roughly chopped pecans toasted and divided

2 cups all purpose flour

1/4 cup light brown sugar

2 tsp baking powder

2 tsp pumpkin pie spice

2 tsp ground cinnamon

1 tsp baking soda

1 tsp salt

1 tsp pure vanilla extract

1 1/2 cups buttermilk (well shaken)

1 1/3 cup pumpkin puree (not pumpkin pie filling)

2–4 Tbsp vegetable oil plus additional as needed for frying

2 large eggs

Maple Butter:

1 cup salted butter softened

1/4 cup maple syrup

2 Tbsp light brown sugar

1 tsp pure vanilla extract

1 1/2–2 tsp ground cinnamon

maple syrup for serving

Cook Mode Prevent your screen from going dark

1. Beat softened salted butter, 1/4 cup maple syrup, 2 tbsp brown sugar, vanilla, and cinnamon for 2 minutes until light and fluffy; set aside.

2. Whisk flour, 1/4 cup brown sugar, baking powder, pumpkin pie spice, 2 tsp cinnamon, baking soda, and salt in a large bowl.

3. Whisk buttermilk, pumpkin puree, vegetable oil, eggs, and vanilla in a separate bowl until smooth.

4. Fold wet ingredients into dry mixture just until combined, then stir in half of the toasted pecans.

5. Cook 1/3-cup batter scoops on a greased griddle over medium-low heat for 2 to 3 minutes per side until golden.

6. Stack warm pancakes, top with whipped maple butter, scatter remaining pecans, and serve with maple syrup.

Do not overmix batter to keep pancakes fluffy. Cook over medium-low heat so centers cook through.