For the Pancakes:
1 1/2 cups all-purpose flour
2 eggs
1 1/2 cups buttermilk
1 cup pumpkin puree
1/4 cup granulated sugar
3 Tbl melted butter
2 tsp Pumpkin Pie Spice
1 tsp Pure Maple Extract
1 Tbl baking powder
3/4 tsp baking soda
1 1/2 tsp Bakers Salt
For the Maple Butter:
1 stick butter, room temp
1/4 cup maple syrup
1/4 tsp Baker's Salt
1 cup chopped roasted pecans

Nothing basic about these flapjacks. Classic buttermilk pancakes get an Autumn glow up with our Pumpkin Pie Spice and Pure Maple Extract. We double down on the fall flavors with a quick, salted maple butter. Fall for a stack of these big, beautiful fluffy pancakes!

Read our Pumpkin Spice Roundup Blog for more pumpkin inspiration!


1.Separate the eggs, and place yolks in a large bowl. Add buttermilk, pumpkin purée, sugar, butter and extract to egg yolks and mix with a rubber spatula to combine.
2.Whisk together the flour, Pumpkin Pie Spice, baking powder, baking soda and salt. Gently fold the dry ingredients into the buttermilk/yolk mixture.
3.In a separate bowl, beat egg whites lightly until frothy. Add to batter and mix until completely incorporated. Let batter sit 10 minutes.
4.While the batter sits, make the maple butter. Heat softened butter in a microwave-safe bowl for 10 seconds. The butter should be extremely soft but not melted. Whisk in maple syrup 1 Tbl at a time - whisk vigorously after each addition to emulsify before adding more. Whisk in salt. Set aside.
5.Spray a nonstick skillet with nonstick spray and heat over medium. Stir batter, and scoop a heaping 1/3 cupful of batter into skillet. Depending on the size of your skillet, you may be able to cook 2-3 pancakes at once. Cook pancakes until bottoms are golden brown, edges begin to dry out, and bubbles form on surface, about 4 minutes. Flip and cook on other side until golden brown and pancakes are cooked through, about 3 minutes. Transfer to a platter and repeat process with remaining batter.
6.A note about this batter - the addition of pumpkin puree adds moisture and sugar to the batter. Cook these low and slow so that the insides cook before the exteriors get too brown.
7.Serve the pancakes with the Maple Butter and a scattering of roasted pecans.

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