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Pumpkin Spice Pancakes with Pumpkin Butter

Pumpkin Spice Pancakes with Pumpkin Butter

These 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!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 People
Author: Florence Jackson

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) Plain (AP) 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

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!