Pumpkin Spice Pancakes with Maple Butter Drizzle

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy pancakes infused with warm pumpkin spice and topped with a sweet maple butter glaze, ideal for a festive breakfast. This American-inspired Halloween recipe (vegetarian), 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt.
Step 2: In a separate bowl, combine 3/4 cup pumpkin puree, 1 cup milk, 1 large egg, and 3 tbsp melted unsalted butter. Whisk until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
Step 4: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter.
Step 6: For the maple butter glaze, melt 2 tbsp unsalted butter in a small saucepan over low heat. Stir in 3 tbsp maple syrup and 1 tbsp brown sugar, cooking until sugar dissolves and glaze thickens slightly, about 2 minutes.
Step 7: Drizzle the warm glaze over the stack of pancakes and serve immediately.