These Pumpkin Spice Pancakes with Pumpkin Butter are the ultimate Fall breakfast! Perfect for Halloween, or for those cozy, lazy mornings we all love. Get the coffee on and prepare for warming spices in the ultimate weekend breakfast treat! Layer up the thick pancakes with dollops of the fluffy butter in between, and serve up for some very happy (and full) people.
The pancakes come together really easily and can be doubled (or tripled) up to suit your needs. I make the recipe below to serve two very happily. With pancakes, it really is always best to make too many rather than too few. I recommend keeping a plate in the oven set on very low, but warm, to keep the pancakes on until ready to serve. The butter can be made right at the beginning then left in the bowl ready for when you plate up!
The pumpkin butter itself is made with melted butter, pumpkin puree and some sugar. The result is a slightly sweetened butter that can sit in between the layers of pancakes. Top with some maple syrup for the perfect Fall bake. These are super fun and can be decorated or topped however your heart desires. Whipped cream, chocolate chips, syrups can all be played with.
Baking Tips
🧡 Ingredients & Flavor Tips
- Pumpkin Purée (Not Pie Filling!)
- About 3/4 cup per batch (makes ‘em moist and adds that signature flavor).
- The Right Spice Blend
- Cinnamon, nutmeg, ginger, cloves—classic.
- Pro move: a pinch of allspice or cardamom for extra warmth.
- Don’t Forget Vanilla Extract
- It ties all the warm spices together.
🥞 Texture & Cooking Tips
- Don’t Overmix the Batter
- Mix wet + dry just until combined. Lumps are okay—overmixing = chewy pancakes.
- Let the Batter Rest (10–15 min)
- Helps the flour hydrate and makes pancakes fluffier.
- Medium-Low Heat Is Your Friend
- Pumpkin makes batter thicker—it needs more time to cook through without burning the outsides.
- Flip When You See Bubbles & Set Edges
- Wait for bubbles to form and edges to look slightly dry before flipping.
- Keep Warm in the Oven
- Place on a wire rack in a 200°F oven if making a big batch.
🍂 Optional Add-ins & Toppings
- Chopped pecans or chocolate chips in the batter.
- Whipped cream or maple cream cheese as a topping.
- Real maple syrup, of course (warm it up a little!).
- Dust of cinnamon-sugar on top = chef’s kiss.
Tips for Pumpkin Spice Pancakes with Pumpkin Butter
- Butter: Unsalted melted butter goes into the batter for that extra bubbly, fluffy texture.
- Batter: When stirring the batter together, you want lumps! Do not mix to the point of the batter being totally smooth. The lumps won’t taste ‘lumpy’ in the final product, but they are what gives the pancakes lift and the fluffy texture.
- Mixing: On this note, do not use a stand or electric mixer here. A handheld balloon whisk is your best choice to keep air in the batter for tall, thick pancakes.
- Frying: Use two large frying pans, cooking one in each at a time. Unless making very small pancakes! Spray the pan with a little cooking oil, or ideally brush with butter. Dollop on the batter using a ladle or pouring from a jug.
- When to flip: The pancakes are ready to flip when all the bubbles on top have burst. Flip, then let cook for another 1-2 minutes. Keep the heat medium-low to prevent burning!
- Keeping Warm: To keep the pancakes warm between batches, heat the oven so it’s warm but not hot (50c/120f). Put a plate in the oven and add the pancakes once they’re done – ready to serve in a big stack.
For these Pumpkin Spice Pancakes with Pumpkin Butter, use a large mixing bowl and hand whisk – do not use an electric whisk as it will overmix and fall flat. If you want more wild brunch recipe ideas, check out my Blueberry Sweet Rolls with Cream Cheese Frosting. For videos and baking inspiration, head on over to my Instagram.
MAKE AHEAD AND STORAGE FOR Pumpkin Spice Pancakes
You can absolutely make the batter ahead of time. This makes it so easy to wake up and simply start frying! To do so, make the streusel as described in the recipe and place in an airtight container in the pantry/cupboard overnight/until ready to serve. For the batter, whisk everything together in a bowl, cover and refrigerate overnight. This way, you can wake up and start frying immediately.
To store these, I place any leftover pancakes in sandwich bags and place in the refrigerator. Either microwave or place in a frying pan on a low heat to warm up again. They will last 1-2 days like this. You can also freeze pancakes. Again, place in an airtight container and freeze for up to 3 months. Let thaw in the refrigerator before warming up and eating!
Pumpkin Spice Pancakes with Pumpkin Butter
Ingredients
For the Pumpkin Butter
- 50 g (¼ cups) Unsalted Butter
- 200 g (¾ cups) Pumpkin Puree
- 50 g (¼ cups) Granulated Sugar
For the Pancakes
- 200 g (¾ cups) Pumpkin Puree
- 260 g (2 cups) All Purpose Flour
- 2 (2) Large Free Range Eggs
- 4 tsp (4 tsp) Baking Powder
- 6 tbsp (6 tbsp) Granulated Sugar
- 220 ml (1 cups) Milk
- 2 tbsp (2 tbsp) Unsalted Butter Melted
- 1 tsp Vanilla Extract
Instructions
For the Pumpkin Butter
- Melt the butter in a microwave. Then, mix all ingredients together in a bowl. Let chill in the fridge until ready to serve.
For the Pancakes
- In a large bowl, add all ingredients. Mix together with a handheld balloon whisk (no electric mixers) until combined but still lumpy – this is how we get super fluffy pancakes!
- Place a frying pan over a medium heat, spray some oil/brush some melted butter over the pan. Use a ladle/measuring cup to scoop the batter onto the frying pan, depending on how large you want them.
- Fry for about 1-2 minutes – flipping when the air bubbles that form in the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Keep the pancakes warm while cooking the others; do this by warming the oven to about 110f/50c. Put the pancakes on a heatproof plate until all are done.
- Serve by layering up the pancakes with the butter, adding maple syrup and whipped cream to suit your tastes!
