You know those mornings when you crave something indulgent yet simple? The kind of breakfast that feels gourmet but doesn’t require a culinary degree?
That’s where this easy pumpkin butter crème fraîche pancake recipe come in. Perfectly fluffy and infused with autumnal flavors, they’re not just pancakes—they’re a moment of joy on a plate.
Why These Pancakes Stand Out
These pancakes are an elevated twist on your classic breakfast stack. The addition of pumpkin butter and crème fraîche transforms them into a luxurious treat, while still being easy enough for a weekday morning.
The pumpkin butter brings warmth with its cinnamon and nutmeg undertones, while the crème fraîche adds a subtle tangy richness that perfectly balances the sweetness.
Topped with whipped maple butter, these pancakes are a true masterpiece. The whipped butter is light, airy, and laced with the rich, caramel-like flavor of maple syrup.
Whether you’re treating yourself or hosting a weekend brunch, this recipe delivers an experience that’s memorable yet effortless.
The Secret to Perfect Pancakes
Achieving that flawless stack isn’t just about the ingredients—it’s about the process. Here are a few tips to ensure success:
- Don’t Overmix: Gently fold the ingredients together to keep the batter light and airy. Overmixing can make the pancakes dense.
- Preheat Your Pan: A hot skillet ensures the pancakes cook evenly and develop that golden-brown crust.
- Butter It Up: A touch of butter in the skillet adds flavor and prevents sticking.
Make This Easy Recipe Your Own
While the recipe is perfect as is, it’s also incredibly versatile. Here are a few ideas to customize your pancakes:
- Gluten-Free: Swap out the pancake mix for a gluten-free alternative and ensure the baking powder is also gluten-free.
- Vegan Option: Replace the crème fraîche with a plant-based yogurt and use a flax egg substitute for the eggs.
- Extra Indulgence: Add chocolate chips or a sprinkle of chopped pecans to the batter for a nutty crunch.
Serving Suggestions
These pancakes are delightful on their own, but pairing them with complementary flavors takes them to the next level. Consider serving with:
- A side of fresh berries to brighten the plate.
- Warm maple syrup for an extra drizzle of sweetness.
- A dollop of whipped cream for a dessert-like finish.
Meal Prep Made Simple
Don’t let the idea of gourmet pancakes intimidate you. This recipe is meal prep-friendly. You can prepare the batter the night before and store it in the refrigerator. In the morning, just give it a quick stir and cook.
The whipped maple butter can also be made in advance and kept in an airtight container for up to two weeks.
These pumpkin butter crème fraîche pancakes are more than just food—they’re an experience. They invite you to slow down, savor the flavors of fall, and enjoy the simple pleasure of a homemade meal.
So grab your skillet, whip up that maple butter, and treat yourself to a breakfast worth remembering.
Note: This recipe builds on the Quick & Easy Pancake Mix Recipe for Effortless Mornings.
Pumpkin Butter Crème Fraîche Pancakes
Equipment
- Large mixing bowl
- Whisk
- Griddle or skillet
- Spatula
Ingredients
For the Pancakes:
- ¾ cup pumpkin butter
- ½ cup crème fraîche
- 2 large eggs
- 3 tablespoons salted butter melted (plus more for the pan)
- 1 ½ cups whole milk
- 1 ½ cups everyday pancake mix
For the Whipped Maple Butter:
- ½ cup 1 stick salted butter
- ¼ cup pure maple syrup
Optional for Serving:
- Maple syrup
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together the pumpkin butter, crème fraîche, eggs, melted butter, and milk. Add the pancake mix and gently fold until just combined. Cover and let the batter rest for 10 minutes at room temperature or refrigerate overnight for a deeper flavor.
- Preheat the Oven: Preheat the oven to 150°F to keep pancakes warm while cooking.
- Cook the Pancakes: Heat 1 tablespoon of butter in a large skillet or griddle over medium heat. Pour ¼ cup of batter onto the skillet and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another minute, until golden. Transfer to a baking dish and keep warm in the oven. Repeat with remaining batter, adding more butter as needed.
- Make the Whipped Maple Butter: Melt the butter in a small saucepan over medium heat, stirring occasionally, until lightly browned (3–5 minutes). Transfer to a bowl and chill in the refrigerator for 20 minutes. Add the maple syrup and whip the chilled mixture using a stand mixer or whisk attachment on medium-high speed until fluffy (1–2 minutes). Store in the refrigerator for up to 2 weeks.
- Serve: Spread whipped maple butter over warm pancakes and drizzle with additional maple syrup if desired.
Notes
- To save time, store-bought pumpkin butter can be used directly, and the batter can be prepared the night before.
- The whipped maple butter enhances the flavor but can be skipped for a simpler version of this easy food recipe.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.