With the fall weekend approaching, I’m getting ready to make a batch of my fluffy pumpkin spice pancakes—they’re full of spicy, warming flavors. We like to smear some homemade dairy-free cinnamon maple butter on top for even more cinnamony deliciousness. If you want to save some time in the morning, just prepare the butter ahead of time so it’s ready anytime you make your next batch of pancakes.
This recipe comes from my new book, 30-Minute Dairy-Free Cookbook: 101 Easy and Delicious Meals for Busy People, which is perfect for anyone who needs or wants to eat dairy-free.
On a gluten-free note—and this is so important to me—I use the word flour universally in the cookbook, which means to use whatever flour you have on hand, including your family’s gluten-free go-to blend or my Gluten-Free Multi-Purpose Flour, which you can make at home or buy on my website.
Pumpkin Spice Pancakes with Cinnamon Maple Butter
- For the butter:
1⁄2 cup dairy-free butter, at room temperature
2 tablespoons pure maple syrup
1⁄4 teaspoon ground cinnamon
- For the pancakes:
1 1⁄2 cups flour, such as Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon pumpkin pie spice
1 cup dairy-free milk
1⁄2 cup canned pumpkin puree
1⁄4 cup neutral-flavored oil, plus more for greasing pan
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
- Make the butter: In a small bowl, use a fork to combine the butter, maple syrup, cinnamon and salt until smooth; refrigerate.
- Make the pancakes: In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice. In a separate medium bowl, whisk together the milk, pumpkin puree, oil, eggs and vanilla. Add the wet ingredients to the flour mixture and stir to combine.
- Heat a large nonstick skillet over medium heat and lightly grease with oil. Pour the batter about 1⁄4 cup at a time onto the skillet and cook until golden and set, about 2 minutes on each side. Serve with the cinnamon maple butter.