These Honey Maple Pumpkin Pancakes are extra fluffy, made with sweet honey and doused in maple syrup. They’re simple, perfectly pumpkin-y and the best Fall breakfast or brunch!
This recipe was originally published in October 2018 – I’ve since updated the photos and added additional blog content.
Ever since I made my Fluffy Zucchini Pancakes in late Summer, I knew that once Fall came around, I wanted to experiment with Pumpkin Pancakes. Don’t get me wrong, I love my Pumpkin Muffins or even my Pumpkin Beer Bread – but there is something special about pancakes, right?!
To me, they represent pure coziness. Slow mornings drinking coffee from a french press in your robe, waiting on each pancake to bubble up, smothering them with butter and maple syrup and maybe even eating some extra crispy bacon on the side. Yes please!
I finally nailed down the recipe with these Honey Maple Pumpkin Pancakes and I couldn’t be happier! I’ve been eating these like crazy the past couple weeks. So let me tell you why you’ll love them!
Why You’ll Love These Pancakes:
They’re fluffy, filled with pumpkin purée AND pumpkin spice because go big or go home right? Give me all the pumpkin flavor!
I love that these pancakes are the perfect combination of light and fluffy. The pumpkin puree really helps keep them moist…each bite practically melts in your mouth!
And guess what?! These pancakes are refined sugar free! Oh yes! For the batter itself, I used raw honey. And of course you can choose to top them with extra honey or if you’re like me, I prefer maple syrup on top.
Since they are refined sugar free, the flavor of the pumpkin really comes through very purely. If you’re a huge pumpkin lover like me, you’re going to enjoy these!
So, refined sugar free, extra fluffy, perfectly pumpkin pancakes. Covered in butter. And drizzled with maple syrup. What else more could you want on a weekend morning when time isn’t an issue and the coffee is flowing?!
When the aroma of fresh warm and cozy honey maple pumpkin pancakes and bacon sizzling in the skillet just wafts through your home, you know it’s going to be a good morning.
So let’s get into how you make them!
Ingredients You Need:
- All purpose flour
- baking powder
- Pumpkin pie spice
- Pinch of salt
- Pure pumpkin puree
- Honey
- Egg
- Milk (dairy or non-dairy)
- Butter and maple syrup for toppings (optional)
Best Pancake Making Tips:
Great news is that this recipe is ultra simple.
You basically mix everything together in a bowl – starting with the wet ingredients. Once the pumpkin puree, honey, egg and milk are mixed together, add in your dry ingredients and mix until combined.
If your batter is too wet, add a pinch more flour. If it’s too dry, add a splash of milk. The consistency should look something like this:
From there, you heat up your favorite non-stick skillet on medium heat (and if you’re like me, you put butter in it even though you know the pancake isn’t going to stick because butter = flavor town) and then you pour a pancake into the pan.
The pancakes can be big or little. However, I used about 1/4 cup of batter for mine.
As always with pancakes, you know when it’s ready to be flipped when you see little bubbles pop up in the batter as you’re cooking. Flip and cook for another 1-2 minutes and it should be perfectly golden orange.
Repeat this until all of the batter is used up. I like to keep mine warm either on an oven safe plate in a lowly heated oven.
Once they’re all done, stack ‘em. Douse ‘em with butter. And pure maple syrup. Sprinkle some extra pumpkin pie spice on there if you’re feeling it. Eat them up and enjoy every bite!
Did you like this recipe? Here are some other Fall brunch ideas you might enjoy:
Cranberry Orange Croissant Bread Pudding
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Honey Maple Pumpkin Pancakes
These Honey Maple Pumpkin Pancakes are extra fluffy, made with sweet honey and doused in maple syrup. They’re simple, perfectly pumpkin-y and the best Fall breakfast or brunch!
Ingredients
- 1 cup flour
- 1 tbsp baking powder
- 1 tbsp pumpkin pie spice
- pinch of salt
- 1 cup pumpkin puree
- 1/3 cup honey
- 1 egg
- 1 cup milk (dairy or non-dairy)
- butter and maple syrup for toppings (optional)
Instructions
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In a large bowl, mix your pumpkin puree, honey, egg and milk using a whisk until smooth. Using a sifter, sift in your flour, baking powder, pumpkin pie spice and salt. Mix with a large spoon until combined. Set aside.
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Heat a large non-stick skillet on medium heat. Add butter if desired for more flavor. Add in about 1/4 cup of batter for each pancake. Cook until you see bubbles forming in the batter and then flip. Cook for an additional 1-2 minutes on the other side. Repeat until batter is gone.
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Once all the pancakes are done, add butter and maple syrup if desired. Eat while hot! Enjoy!
Recipe Notes
If you can't eat them all in one sitting, these pancakes last in the refrigerator for up to 3 days. Additionally, you can freeze them.
If you want to know what autumn tastes like, this is it. So good!
Yay! So glad you enjoyed them, Heather! Thanks for the comment.