Cinnamon-Spiced Pumpkin Pancakes with Maple Butter

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Fluffy pumpkin pancakes spiced with cinnamon and nutmeg, served with rich maple butter for a festive fall breakfast treat. This American-inspired Halloween recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup pumpkin puree
• 3/4 cup milk
• 1 large egg
• 2 tbsp brown sugar
• 3 tbsp, melted unsalted butter
• 1/4 cup maple syrup
• 2 tbsp, softened for maple butter unsalted butter
• 1/2 tsp for maple butter ground cinnamon

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
2. Step 2: In a separate bowl, beat 1 cup pumpkin puree, 3/4 cup milk, 1 large egg, 2 tbsp brown sugar, and 3 tbsp melted unsalted butter until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter should be slightly lumpy but without dry flour patches.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles appear on the surface and edges look set.
5. Step 5: Flip pancakes and cook an additional 2-3 minutes until golden brown and cooked through. Transfer to a warm plate and keep warm.
6. Step 6: To make maple butter, mix 2 tbsp softened unsalted butter with 1/4 cup maple syrup and 1/2 tsp ground cinnamon until smooth.
7. Step 7: Serve pancakes stacked, topped with a dollop of cinnamon maple butter and extra maple syrup if desired.