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Breakfast recipe · from the recipe book

Fluffy Pumpkin Spice Pancakes with Maple

Tender, fluffy pancakes warmly spiced with cinnamon and nutmeg, with a soft pumpkin crumb and a drizzle of maple syrup.

Fluffy Pumpkin Spice Pancakes with Maple

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 2 tbsp packed25 gBrown sugarpacked
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ¾ cup180 gPumpkin puree, canned
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggs
  • 2 tbsp30 gUnsalted buttermelted, plus a little for the pan
  • 1 tsp4 gVanilla extract
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 3 tbsp60 gMaple syrup
  • ¼ cup chopped30 gPecanstoasted and chopped

Steps

  1. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  2. In another bowl, whisk the pumpkin, buttermilk, eggs, melted butter and vanilla until smooth.
  3. Pour the wet mixture into the dry and fold gently until just combined; a few lumps keep the pancakes fluffy. Let the batter rest 5 minutes.
  4. Heat a large nonstick skillet over medium-low heat and brush lightly with butter.
  5. Pour about 1/3 cup batter per pancake and cook 2 to 3 minutes, until bubbles form on top and the edges look set.
  6. Flip and cook 1 to 2 minutes more, until golden and the centers spring back when pressed. Keep warm on a plate while you cook the rest.
  7. Serve topped with the Greek yogurt, a drizzle of maple syrup and the pecans.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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