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.
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
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
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.