The Ultimate Pumpkin Spice Pancake Stack Recipe

by

The Ultimate Pumpkin Spice Pancake Stack Recipe

Get ready to embrace the cozy flavors of autumn with this incredible stack of Pumpkin Spice Pancakes. Topped with a melting scoop of cinnamon-brown sugar butter and drenched in warm maple syrup, this breakfast is the perfect way to start a crisp fall morning. Whether you’re a seasoned baker or a beginner, this recipe is straightforward, reliable, and guaranteed to fill your kitchen with the warm, inviting aroma of pumpkin pie spice.

Inspired by the recipes found in the Pumpkin Cookbook: A Quick and Easy Guide to Making Soups, Breads, Pastas, Cakes, and Cookies, this stack is designed for maximum comfort and flavor. The use of real pumpkin puree ensures a moist texture, while the buttermilk and baking powder create a light, fluffy pancake. Let’s get cooking!

Ingredients

This recipe makes approximately 8-10 pancakes, serving 3-4 people.

For the Pancakes:

  • Dry Ingredients:

    • 1 ½ cups all-purpose flour

    • 3 tablespoons brown sugar, packed

    • 2 teaspoons baking powder

    • 1 teaspoon baking soda

    • 1 ½ teaspoons pumpkin pie spice

    • ½ teaspoon salt

  • Wet Ingredients:

    • 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar or lemon juice, sit for 5 min)

    • ¾ cup pumpkin puree (not pumpkin pie filling)

    • 1 large egg, lightly beaten

    • 2 tablespoons unsalted butter, melted and slightly cooled

    • 1 teaspoon pure vanilla extract

For the Cinnamon-Brown Sugar Butter:

  • ¼ cup unsalted butter, softened to room temperature

  • 1 tablespoon brown sugar

  • ½ teaspoon ground cinnamon

  • Pinch of salt

For Serving:

  • Warm maple syrup

Step-by-Step Instructions

Part 1: Make the Cinnamon-Brown Sugar Butter

  1. Combine: In a small bowl, mix together the softened butter, 1 tablespoon of brown sugar, cinnamon, and a tiny pinch of salt until well-combined and smooth.

  2. Shape: Spoon the butter mixture onto a small piece of parchment paper or plastic wrap and roll it into a small log shape, or simply place it in a small ramekin.

  3. Chill: Place the butter in the refrigerator to firm up while you make the pancakes.

Part 2: Make the Pumpkin Pancakes

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, 3 tablespoons brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until combined.

  2. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, pumpkin puree, beaten egg, melted butter, and vanilla extract until smooth.

  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula just until combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and actually help make the pancakes fluffy.

  4. Rest: Let the batter rest for about 10-15 minutes. This resting time allows the flour to hydrate and the baking powder to activate, resulting in lighter, fluffier pancakes.

  5. Heat the Pan: While the batter rests, heat a large non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small amount of butter.

  6. Cook: Pour approximately ¼ cup of batter onto the heated skillet for each pancake. Cook for 2-3 minutes, until the edges look set and bubbles start to form and pop on the surface.

  7. Flip: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, until golden brown.

  8. Repeat: Transfer the cooked pancakes to a plate and keep warm (in a low oven) while you cook the remaining batter.

Assembly and Serving

  1. Stack: Place a tall stack of 3-4 hot pumpkin pancakes onto a serving plate.

  2. Top: Immediately place a generous slice or scoop of the chilled Cinnamon-Brown Sugar Butter on top of the stack.

  3. Drizzle: Slowly drizzle warm maple syrup over the top, allowing it to melt the butter and cascade down the sides of the stack.

  4. Garnish: For an extra touch, garnish the plate with a few extra cinnamon sticks, or sprinkle a pinch of pumpkin pie spice over the top. Serve immediately.

Tips for Fluffy Pancakes

  • Do Not Overmix: This is the most important rule! Overmixing develops gluten in the flour, resulting in tough, rubbery pancakes. Fold the batter until just moistened.

  • Let the Batter Rest: The 10-15 minute rest period is crucial for achieving that desirable fluffy texture.

  • Use the Right Heat: If the heat is too high, the outside of the pancake will burn before the inside is cooked. If it’s too low, the pancakes will dry out. Medium-low to medium heat is usually perfect, but it may take one “test pancake” to find the right setting for your stove.

  • Use Real Pumpkin Puree: Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices.

Storage and Reheating

  • Storage: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3 days.

  • Freezing: You can freeze the pancakes! Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 1 month.

  • Reheating: Reheat pancakes in the toaster (for single pancakes) or in the microwave for 20-30 seconds. For frozen pancakes, you can reheat them directly in the toaster on a low setting or warm them in a skillet over low heat.

Serving Suggestions

These pumpkin spice pancakes are a complete meal, but you can round out your breakfast spread with:

  • Scrambled or fried eggs

  • A fresh fruit salad with pears, apples, and cranberries

  • A hot cup of spiced chai latte or coffee

This recipe captures the comforting essence of autumn in a delicious, stackable form. Enjoy the process of making them, and savor every bite of the season.

Leave a Comment