Pumpkin Pancakes with Salted Maple Butter

Perfectly fluffy, seriously spiced, not-too-sweet pumpkin pancakes with salty maple butter is the kind of breakfast you eat on a slow, crisp, weekend morning in autumn. They’re delicious, super simple, and 100% cozy, especially paired with Luis Pato Informal Sparkling Baga Rose.

Ingredients

For the Pancakes

1 cups flour





2 tablespoons sugar

2 teaspoons baking powder

1 tablespoon pumpkin pie spice blend



1 teaspoon kosher salt

1 1/2 cups whole milk

1 cup pumpkin puree

1 egg

2 teaspoons vanilla extract

2 tablespoons vegetable oil (for cooking pancakes)

For the Salted Maple Butter

1 cup butter, softened (2 sticks)

1/4 cup pure maple syrup (plus more for drizzle)

1 teaspoon flaky salt

Directions

In a small mixing bowl, mix butter and 1/4 cup maple syrup together until combined. Fold in salt and let chill while pancakes are being made. Whisk all dry pancake ingredients in a large mixing bowl and stir all wet ingredients together in a separate mixing bowl until just combined. Pour wet ingredients into dry ingredients and stir. Heat a nonstick pan to medium and coat with vegetable oil.  Spoon about a 1/2 cup pancake batter onto hot pan. Spread the batter out with a spoon and flip when golden. Cook each pancake for about 1-2 minutes on each side or until golden. Stack pancakes on a plate or platter, top with a dollop of maple butter and a drizzle of pure maple syrup. Serve immediately.

Lee Kalpakis is a recipe developer living in Brooklyn, New York. She grew up in her family’s restaurant in the Hudson Valley and has since worked as a cook, host, producer, and writer in the food media world. She loves natural wine, summer produce, and rock and roll music.