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–+ servings

Pumpkin Butter Crème Fraîche Pancakes

These Pumpkin Butter Crème Fraîche Pancakes are a cozy and delicious breakfast treat, made with rich pumpkin butter and tangy crème fraîche for a luxurious texture. Topped with homemade whipped maple butter, this easy food recipe is perfect for a festive autumn morning or a special brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

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.
Keyword Easy Food Recipes, Easy pumpkin pancake recipe, Pumpkin butter breakfast ideas, Quick fall breakfast ideas, Simple crème fraîche pancakes, Whipped maple butter topping
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