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Pumpkin pancakes with butter leaves.

High Altitude Pumpkin Pancakes with Maple Cinnamon Butter

Heather Smoke
Light and fluffy pumpkin pancakes, served with maple cinnamon butter leaves.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings11 pancakes

Equipment

  • Nonstick Electric Griddle

Ingredients
 

Pancakes

  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup (122g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (40g) light or dark brown sugar, lightly packed
  • 1 (55g) large egg
  • 1 tsp vanilla extract
  • ¼ cup (56g) unsalted butter, melted
  • 1 ¼ cups (336ml) whole milk

Maple Cinnamon Butter

  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 tbsp pure maple syrup
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • tsp ground cinnamon
  • tsp ground nutmeg

Instructions
 

Pancakes

  • In a bowl, whisk together the pumpkin, brown sugar, egg, melted butter, vanilla and milk.
  • Separately, whisk together the flour, baking powder, baking soda, salt and spices.
  • Add the dry ingredients to the wet, and whisk briefly just until combined. The batter will be thick and a little lumpy.
  • Preheat your griddle to between 325-350 F. If it's not non-stick, grease with a little butter or non-stick spray.
  • Use a 1/4 cup measuring cup to measure the batter onto the griddle. Since the batter is thick, you'll need to spread it out a bit with an offset spatula.
  • Cook the pancakes until bubbles start forming on top, the pancakes are golden brown on the bottom and you can easily flip them over. Flip the pancakes and cook the other side, making sure the pancakes are cooked through completely.
  • Serve with maple syrup and the maple cinnamon butter.

Maple Cinnamon Butter

  • With an electric mixer, beat all the ingredients until smooth and well combined, about 1 minute. Serve with the pancakes.
  • If you like, use a silicone leaf mold to mold the softened butter. Use an icing spatula to spread the butter into the mold, then freeze for 30 minutes. Pop the leaves out of the mold, and keep refrigerated until needed.

Notes

Leftover pancakes can be wrapped and frozen, then toasted or microwaved later for a quick and delicious breakfast.
Keyword Cinnamon Butter, Pancakes, Pumpkin
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