Ginger-Spiced Pumpkin Pancakes with Cinnamon-Maple Butter
Ginger-Spiced Pumpkin Pancakes with Cinnamon-Maple Butter
Soft, golden pumpkin pancakes warmed with ginger, cinnamon, nutmeg and allspice, then topped with a fast homemade cinnamon-maple butter. It’s the kind of weekend breakfast that fills the whole kitchen with spice before anyone's even sat down.
What You'll Need
Two batches of cinnamon do double duty here — bold cassia in the batter, delicate Ceylon in the butter.
The Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Organic Ginger Powder
- 1 tsp Organic Cassia Cinnamon Powder
- 1/4 tsp Organic Nutmeg Powder
- 1/4 tsp Organic Allspice Powder
- 1/2 tsp Fine Ground Himalayan Pink Salt
- 1 cup pumpkin puree
- 1 cup milk
- 2 large eggs
- 3 tbsp Organic Coconut Oil, melted, plus more for the griddle
- 1 tsp vanilla extract
Cinnamon-Maple Butter
- 4 tbsp unsalted butter, softened
- 2 tbsp maple syrup, plus more for serving
- 1/2 tsp Organic Ceylon Cinnamon Powder
- pinch of Fine Ground Himalayan Pink Salt
- toasted pecans (optional, for topping)
Step by Step
Mix the dry ingredients
Whisk together the flour, brown sugar, baking powder, baking soda, ginger powder, cassia cinnamon powder, nutmeg powder, allspice powder and pink salt in a large bowl until evenly combined.
Whisk the wet ingredients
In a separate bowl, whisk the pumpkin puree, milk, eggs, melted coconut oil and vanilla extract until smooth and no streaks of pumpkin remain.
Combine the batter
Pour the wet ingredients into the dry and stir just until combined — a few small lumps are perfectly fine here. Overmixing is the enemy of a fluffy pancake, so stop as soon as the flour disappears. Let the batter rest 5 minutes while your griddle heats.
Make the cinnamon-maple butter
While the batter rests, mash the softened butter with maple syrup, Ceylon cinnamon powder and a pinch of salt in a small bowl until smooth and fluffy. Set aside at room temperature so it melts easily later.
Cook the pancakes
Heat a griddle or nonstick skillet over medium heat and brush lightly with coconut oil. Pour about 1/4 cup batter per pancake and cook until bubbles form across the surface and the edges look set, roughly 2-3 minutes. Flip and cook 1-2 minutes more, until deep golden on both sides.
Serve warm
Stack the pancakes on plates while they’re hot and top each stack with a generous spoonful of cinnamon-maple butter so it melts slowly down the sides. Finish with extra maple syrup and toasted pecans if you’d like.
Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the rest of the batch — that way the whole stack lands on the table hot at once.
The Spices Behind the Pancakes
Common Questions
Can I use fresh roasted pumpkin instead of canned puree?
Yes. Just make sure it's well drained and smoothly pureed with no stringy bits, and pack it into your measuring cup the same way you would canned puree.
Why use two different cinnamons in one recipe?
Cassia cinnamon has a bold, spicy punch that holds up well inside a mixed batter, while Ceylon cinnamon is softer and more delicate, so it shines on its own in the finished butter topping.
Can I make the batter the night before?
The dry and wet ingredients can be prepped separately and refrigerated overnight, but combine them just before cooking so the baking powder and soda still give you a good rise.
How do I keep the pancakes from turning out dense?
Avoid overmixing the batter and let it rest a few minutes before cooking; this relaxes the gluten in the flour and gives you a lighter, fluffier pancake.
What can I do with leftover cinnamon-maple butter?
It keeps well in the refrigerator for about a week and is excellent melted over toast, waffles, oatmeal or roasted sweet potatoes.
