Pumpkin Maple ChiChi Pancakes with Brown Butter

There’s nothing cozier than a stack of pumpkin pancakes on a crisp fall morning. But instead of using oats or flour, this recipe swaps Maple ChiChi for a high-protein, high-fiber twist that keeps you full without the crash. The result? Perfectly spiced, subtly sweet pancakes with a nutty brown butter flavor that feels decadent but fuels you all morning long. These pancakes blend up in minutes, making them an easy breakfast for busy weekdays or a festive weekend brunch. Plus, you only need one bag of Maple ChiChi (250g) — no extra sweetener required.

Ingredients

• 3/4 cup (180g) pumpkin puree
• 1 1/4 cups milk of choice
• 2 eggs, room temperature
• 2 tablespoons brown butter, melted (plus more for cooking)
• 1 teaspoon vanilla extract
• 1 bag (250g) Maple ChiChi
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Instructions

1. Brown the butter: In a small pan, melt butter over medium heat until it foams and turns golden brown with a nutty aroma. Set aside to cool slightly.
2. Blend the batter: Add pumpkin puree, milk, eggs, brown butter, vanilla, Maple ChiChi, baking powder, pumpkin pie spice, and cinnamon to a blender. Blend until smooth, about 30–45 seconds.
3. Cook the pancakes: Heat a skillet or griddle over medium heat and swirl in a little brown butter. Pour about 1/4 cup of batter per pancake into the pan. Cook until bubbles form and the edges look set, about 2–3 minutes. Flip carefully and cook another 2 minutes until golden brown.
4. Serve: Stack them high and enjoy warm with toppings like pecans, Greek yogurt, or a drizzle of extra brown butter.

Toppings

• Pecans
• Greek yogurt
• A drizzle of extra brown butter

Tips & Variations