Past Recipes
Pumpkin Pancakes

Pumpkin Pancakes with Cinnamon Butter and Maple Syrup

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Recipe Details


There's perhaps no better way to celebrate pumpkin season than with this stack. We whip up a batter with pumpkin purée and warming pie spices, then griddle the pancakes in butter until golden. Choose from an assortment of toppings to complete each plate: candied pumpkin seeds, maple syrup, and a cinnamon–brown sugar compound butter.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 1170
  • Protein 21g
  • Total Carb 132g
  • Total Fat 64g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 half sticks
    unsalted butter
  • ground cinnamon
    1/2 teaspoon
    ground cinnamon
  • light brown sugar
    1 tablespoon
    light brown sugar
  • pumpkin seeds
    2 tablespoons
    pumpkin seeds
  • granulated sugar
    1/4 cup
    granulated sugar
  • milk
    12 ounces
  • pumpkin purée
    1 can
    pumpkin purée
  • eggs
  • flour
    1 1/2 cup
  • baking powder
    2 teaspoons
    baking powder
  • pumpkin pie spice
    1 1/2 teaspoon
    pumpkin pie spice
  • jar maple syrup
    1 ounce
    jar maple syrup

What You’ll Need

  • canola oil
  • kosher salt
  • plastic wrap
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Make cinnamon butter

    Make cinnamon butter

    Place 1 half stick butter in a large heatproof bowl; microwave in 10-second intervals until softened, but not melted. Add cinnamon and brown sugar and mash using a fork until fully combined. Transfer cinnamon butter to a large piece of plastic wrap; roll into 1 inch–thick log. Twist ends of plastic wrap to seal tightly. Place in freezer to chill until ready to use (this helps the butter set). Wipe bowl from butter clean for Step 3.

  2. Make candied pumpkin seeds

    Make candied pumpkin seeds

    Heat a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add pumpkin seeds. Toast, stirring, until golden, 2-3 minutes. Add 1 teaspoon granulated sugar; cook, stirring frequently, until sugar begins to melt and cling to seeds, 2-3 minutes more. Transfer to a plate; set aside. Rinse pan and wipe clean; place over medium-high heat to preheat for 5 minutes.

  3. Make batter

    Make batter

    While pan preheats, in bowl from butter, whisk together 1 cup milk, 1 cup pumpkin purée (save remainder for another recipe like homemade pumpkin bread or hot oatmeal), 1 egg and 1 tablespoon canola oil to fully combine.

  4. Finish pancake batter

    Finish pancake batter

    In a separate large bowl, whisk together flour, baking powder, pumpkin pie spice, remaining granulated sugar, and ¼ teaspoon salt to combine. Whisking continuously, gradually add pumpkin mixture to bowl with dry ingredients, until batter is just combined and no large clumps remain, being careful not to overmix.

  5. Cook pancakes

    Cook pancakes

    Reduce heat under pan to medium, then add 1 tablespoon butter (not compound butter). When butter is foamy, add 1 tablespoon batter to pan. If it sizzles immediately, keep going; if not, try again once the butter is hotter. Add ½-cup circles of batter to pan, spacing apart. Cook, working in batches and adding remaining butter as needed, until pancakes are golden and cooked through, 3-4 minutes per side. Transfer to a plate; cover with foil.

  6. Plate pancakes

    Plate pancakes

    Divide pumpkin pancakes between serving plates. Unwrap cinnamon butter, cut into thin coins, and place on top of pumpkin pancakes. Drizzle over maple syrup and garnish with candied pumpkin seeds. Enjoy!

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