🥞 Pumpkin Pancakes with Maple Butter

Jeanette Robinson

Oct 12, 2025

3 min read

🥞 Pumpkin Pancakes with Maple Butter

A Cozy Cape Cod Breakfast to Start Thanksgiving Morning

Pumpkin Pancakes with Maple Butter | Cozy Cape Cod Breakfast Recipe

One of my favorite fall breakfasts to make at home! A stack of pumpkin pancakes — it’s everything I love about November on Cape Cod.

A Note from Jeanette

“This is one of my favorite fall breakfasts to make at home. The ocean in the background, a hot cup of coffee, and a stack of pumpkin pancakes — it’s everything I love about November on Cape Cod.”

Plan your fall getaway today and stay at the best Bed&Breakfast on Cape Cod, Frederick William House! Book your stay HERE.

website: www.frederickwilliamhouse.com

tel: +1(508)566-7582

🍂 A Cozy Morning Tradition

Pumpkin Pancakes with Maple Butter

Part of the Thanksgiving Breakfast Series Recipe Collection

There’s something magical about a Cape Cod morning in late autumn — the chill in the air, the sound of waves in the distance, and the comfort of something warm on the stove.

These pumpkin pancakes are a seasonal favorite — the kind of breakfast I love to make when the leaves start to turn and the season slows down. They’re fluffy, golden, and full of cozy fall flavor, with a touch of cinnamon and nutmeg that fills the kitchen with warmth.

Topped with maple butter, they taste like a November sunrise by the sea — calm, golden, and comforting.

🧈 The Secret Is the Maple Butter

A warm stack of pancakes is comforting on its own, but the whipped maple butter makes it unforgettable. It melts into every crevice, adding a silky sweetness that tastes like the holidays.

Make it ahead of time and store it in the fridge — it spreads beautifully over muffins, toast, or even scones.

🥣 Ingredients

Pancakes

1 ¼ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¾ cup buttermilk (or milk with a squeeze of lemon juice)
½ cup pumpkin purée
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Maple Butter

½ cup softened butter
2 tablespoons pure maple syrup
Pinch of cinnamon

👩‍🍳 Instructions

Make the maple butter: In a small bowl, beat butter, maple syrup, and cinnamon until light and fluffy. Set aside.
Whisk dry ingredients: Combine flour, sugar, baking powder, baking soda, salt, and spices.
Mix wet ingredients: In another bowl, whisk buttermilk, pumpkin, egg, melted butter, and vanilla.
Combine: Add wet to dry ingredients and stir gently until just mixed.
Cook: Heat a buttered skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake. Cook 2–3 minutes per side, until golden.
Serve: Stack warm pancakes high and top generously with maple butter.

🕯️ Innkeeper Notes

Make-ahead tip: The batter can rest in the fridge overnight — it makes morning prep effortless.
Dairy-free option: Use oat milk and vegan butter.
Add-ins: A handful of chocolate chips or chopped pecans makes them extra festive.
Presentation: Dust lightly with powdered sugar and garnish with a cinnamon stick or slice of orange for a breakfast photo moment.