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Fluffy Pumpkin Pancakes with Whipped Maple Cinnamon Butter

A wonderfully light and fluffy stack of pumpkin pancakes topped with a rich, creamy maple cinnamon butter.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 pancakes

Ingredients
  

For the Pumpkin Pancakes

  • 2 cups All Purpose Flour
  • 4 tbsp. Granulated Cane Sugar or maple syrup
  • 2 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 tsp. Ground Cinnamon
  • 1 cup Plain Greek Yogurt
  • 2 large Eggs beaten
  • 1/2 cup Pumpkin Puree
  • 1 1/4 cups Whole Milk
  • 2 tbsp. Olive Oil

For the Whipped Maple Cinnamon Butter

  • 1/2 cup Softened Unsalted Butter
  • 1/4 cup Maple Syrup
  • 2 tbsp. Powdered Sugar
  • 2 tsp. Ground Cinnamon
  • 1/4 tsp. Fine Salt

Instructions
 

  • For the Pumpkin Pancakes: In a large bowl, combine the flour, sugars, baking powder, baking soda, and spices. In a separate bowl, whisk together the yogurt, eggs, olive oil, milk, and pumpkin puree. Combine the wet and dry ingredients and mix until just combined.
  • Cook the Pancakes: Use 1/4 to 1/3 cup of batter per pancake. Cook on a preheated griddle over medium heat for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes.
  • For the Whipped Butter: In a stand mixer, combine all ingredients. Beat on low speed to incorporate, then increase to high speed and beat for 8-10 minutes until light and fluffy.
  • Serve: Serve the warm pumpkin pancakes with the whipped butter and maple syrup.