Step inside my little autumn tavern, where the hearth is warm, the air smells of cinnamon and spice, and the tables are set with stacks of golden pumpkin pancakes. These aren’t just any pancakes—they’re soft, spiced, and kissed with the earthy sweetness of pumpkin, then crowned with a cloud of whipped maple cinnamon butter that melts into every bite. Perfect for slow mornings, harvest gatherings, or whenever you want to bring a bit of fall magic to your table, this recipe is like breakfast and comfort wrapped into one.
Pumpkin pancakes are a true seasonal favorite, especially when the first chill of autumn rolls in and pumpkins begin to fill the markets. While they can certainly be enjoyed year-round, they’re most popular from September through November, when cozy flavors like cinnamon, nutmeg, and maple take center stage. They make a perfect addition to a festive fall brunch, and they’re especially welcome around gatherings like Halloween weekend breakfasts or a cozy Thanksgiving morning spread. For many, pumpkin pancakes are a nostalgic way to celebrate the season — a warm and spiced tradition that feels like a little holiday all on its own.
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
Pancakes
- pumpkin puree
- rolled oats
- egg
- nut milk of choice
- baking soda
- ground cinnamon
- vanilla extract
Whipped Maple Cinnamon Butter
- unsalted butter
- maple syrup
- group cinnamon
Instructions
- Add the oats to a blender or food processor and pulse into a flour-like texture. Transfer oat flour to bowl, add pumpkin, egg, nut milk, baking soda, cinnamon, and vanilla. Mix.
- Heat a lightly greased skillet over medium heat. Pour small rounds of batter and cook 2–3 minutes per side, until golden and fluffy.
- In a small bowl, whip softened butter with maple syrup and cinnamon until light and airy.
- Stack pancakes high, spread (or dollop) with whipped maple cinnamon butter, and drizzle with extra maple syrup if desired.
Hint: If your batter feels too thick, add a splash more nut milk until it pours easily. For a touch of extra decadence, fold a handful of dark chocolate chips or chopped pecans into the batter before cooking.
Substitutions
- Rolled oats → Swap with oat flour or whole wheat flour (about ½ cup) if you prefer a smoother pancake.
- Nut milk → Any milk works here—dairy, oat, soy, or coconut.
- Butter (for whipped topping) → Use vegan butter or coconut cream for a dairy-free alternative.
Equipment
- Blender or food processor (to grind oats into flour and blend batter)
- Mixing bowl (for the whipped butter)
- Hand mixer, whisk, or fork (to whip the butter)
- Nonstick skillet or griddle (for cooking pancakes)
- Spatula (for flipping)
- Measuring cups and spoons
Pumpkin Pancakes with Whipped Maple Cinnamon Butter
Equipment
- 1 blender or food processor for grinding the oats into oat flour
- 2 mixing bowls one for pancake mix, one for whipped butter
- 1 Whisk
- 1 pan or skillet
- 1 spatula
- measuring cups and spoons
Ingredients
Pumpkin Pancakes
- ¼ cup pumpkin puree
- ½ cup rolled oats blended into oat flour
- 1 egg
- 2 tbsp nut milk of choice
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Whipped Maple Cinnamon Butter
- 2 tbsp butter unsalted
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- Add the oats to a blender or food processor and pulse into a flour-like texture. Transfer oat flour to bowl, add pumpkin, egg, nut milk, baking soda, cinnamon, and vanilla. Mix.
- Heat a lightly greased skillet over medium heat. Pour small rounds of batter and cook 2–3 minutes per side, until golden and fluffy.
- In a small bowl, whip softened butter with maple syrup and cinnamon until light and airy.
- Stack pancakes high, spread (or dollop) with whipped maple cinnamon butter, and drizzle with extra maple syrup if desired.
Storage
Pancakes: Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat on a skillet over low heat or in the toaster for best texture. They also freeze well—layer parchment between each pancake, place in a freezer bag, and freeze for up to 2 months.
Whipped Maple Cinnamon Butter: Keep in a small airtight container in the fridge for up to 1 week. Let it soften at room temperature before spreading.
FAQ
It’s best to cook the pancakes right after blending so they stay fluffy, but you can prepare the whipped maple cinnamon butter the night before and store it in the fridge.
Blending the oats creates a smoother batter, but you can skip this step if you don’t mind a heartier, more rustic texture.
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