Preppy Kitchen Inspired: Pumpkin‑Cranberry Pancake Bake with Maple‑Brown Butter Drizzle

This pancake bake is pure Preppy Kitchen comfort: warm pumpkin spice, tart cranberries, and a soft, fluffy texture that feels like a cozy autumn morning. The maple‑brown butter drizzle adds a polished, bakery‑style finish that makes this brunch dish feel extra special.

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

• 1½ cups flour
• 1 cup milk
• 1 cup pumpkin purée
• 2 eggs
• 1 cup fresh cranberries
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking powder
• Pinch of salt
• Maple‑Brown Butter Drizzle:
  • 2 tbsp butter
  • 2 tbsp maple syrup

Instructions

1. Preheat oven to 375°F (190°C).
2. Whisk flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk milk, pumpkin, eggs, brown sugar, vanilla, and melted butter.
4. Combine wet and dry ingredients.
5. Fold in cranberries.
6. Pour into a greased baking dish and bake 25 minutes.
7. Brown butter in a small pan, stir in maple syrup, and drizzle over the bake.

Storage

Keeps 2 days refrigerated.

Substitutions

• Pumpkin → Butternut squash purée
• Cranberries → Blueberries
• Maple → Honey

Enjoy!

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?