Yeasted Maple Honey Butter Pumpkin Pancakes

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Yeasted Maple Honey Butter Pumpkin Pancakes

These yeasted maple honey butter pumpkin pancakes are such a special fall brunch treat! The preferment gives these pancakes a wonderful depth of flavor as well as an extra fluffy texture. They're packed with sweet pumpkin flavor and warm spices, which pair beautifully with the salted maple honey butter and maple honey syrup. If you want to speed up the process, I would make the preferment the night before and keep in the fridge, and skip or buy the salted honey maple butter, but do not skip the maple honey syrup! It's life changing. You can also make smaller pancakes, but I love a big stack of extra-large pancakes!

Prep Time 15

Cook Time 30

Total Time 45

Servings9 extra large pancakes

CourseBreakfast

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the preferment:

120 g (1 cup) all-purpose flour
7 g (2 ¼ teaspoon) active dry yeast
300 g (1 ⅓ cups) whole milk, lukewarm

For the pumpkin pancakes:

227 g (1 cup) pumpkin purée
106 g (½ cup) brown sugar
50 g (¼ cup) neutral oil
2 eggs, room temp
2 teaspoon vanilla extract
160 g (1 ⅓ cups) all-purpose flour
¾ teaspoon baking soda
1 tablespoon pumpkin spice
½ teaspoon kosher salt

For the salted maple honey butter:

85 g (6 tablespoon) salted butter, room temp
63 g (3 tablespoon) honey
30 g (2 tablespoon) maple syrup, grade A
Pinch of flaky sea salt

For the maple honey syrup:

42 g (3 tablespoon) salted butter, room temp
85 g (¼ cup) honey
60 g (¼ cup) maple syrup, grade A

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Instructions

For the preferment:

In a medium bowl, whisk together the flour, yeast, and milk. Cover with plastic wrap and leave at room temperature for one hour. Alternatively, place in the fridge overnight and finish the pancake batter in the morning.

For the pumpkin pancakes:

Whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
Add the flour, baking soda, pumpkin spice, and salt, stirring the baking soda in on top with the flour before fully mixing into the batter.
Lastly, add the preferment and whisk until fully combined.
Place a small 8" skillet (stainless steel or nonstick) over medium heat. Add a tablespoon of oil to coat the pan and pour out the excess into a small bowl (use this same oil to coat the pan between each pancake).
Use a ½ cup to spoon the batter onto the preheated pan and quickly spread out to the edges in an even layer. Cover with a lid and cook for 2-3 minutes until the edges are set and there are bubbles throughout. Use a silicone spatula to gently release the pancake from the pan then flip in one smooth motion. I like to use the silicone spatula to lift up the pancake so I can slide a longer metal spatula underneath to flip. Cook the pancake on the other side for an additional 1-2 minutes.
Place each cooked pancake on a wire rack to prevent them from going soggy while you finish making the rest of the pancakes.

For the salted maple honey butter:

In a medium bowl, add the butter and use an electric hand mixer to whip until light and fluffy.
Add in the honey, maple syrup, and flaky sea salt, and mix until fully combined.
Leave at room temperature until ready to serve the pancakes.

For the maple honey syrup:

In a small saucepan (or butter warmer), add the butter, honey, and maple syrup. Place over medium heat and stir often until the butter is melted. Keep over low heat if you'd like to serve it warm or transfer to a glass jar and place in the fridge if you'd like to serve it cold.

Nutrition Facts

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