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Pumpkin Pancakes with Cinnamon Butter Recipe

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4.4 from 44 reviews

These Pumpkin Pancakes with Cinnamon Butter offer a cozy, fall-inspired breakfast experience with warm spices, fluffy texture, and a rich cinnamon butter topping that melts perfectly on each bite. Made with real pumpkin, brown sugar, and a blend of autumn spices, these pancakes bring the essence of fall to your morning table, perfect for weekend brunch or any chilly day craving a sweet but balanced start.

  • Total Time: 30 minutes
  • Yield: 8-10 pancakes

Ingredients

FOR THE PANCAKES

  • 1 ½ cups all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

FOR THE CINNAMON BUTTER

  • ½ cup unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Cinnamon Butter: In a small bowl, combine softened butter, ground cinnamon, powdered sugar, and vanilla extract. Mix thoroughly with a spoon or rubber spatula until the mixture is smooth and fully blended.
  2. Chill the Butter: Transfer the prepared cinnamon butter to a ramekin or spoon it onto a sheet of parchment paper, then roll it into a log shape. Refrigerate this while you prepare the pancakes so it firms up and is ready to serve.
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and optional ground cloves until evenly combined to create the pancake base.
  4. Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk (or milk with vinegar), egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
  5. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. It’s important not to overmix; a few small lumps are okay for light pancakes.
  6. Preheat the Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil before cooking each batch of pancakes.
  7. Cook the Pancakes: Using about ¼ cup of batter per pancake, pour onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges start to set. Flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.
  8. Keep Warm: Place the cooked pancakes on a baking sheet and keep them warm in an oven set to 200°F (90°C) while you finish cooking the remaining batter.
  9. Serve: Serve the warm pancakes topped with slices of the chilled cinnamon butter and drizzle with maple syrup for a delicious fall-inspired breakfast treat.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices in the batter.
  • Buttermilk adds tang and tenderness; if unavailable, use milk with vinegar as a substitute.
  • Don’t overmix the batter; lumps help keep pancakes light and fluffy.
  • Keep cooked pancakes warm in a low oven to serve all pancakes hot together.
  • Optional ground cloves add depth but can be omitted if you prefer milder spice.
  • Cinnamon butter can be made ahead and stored in the fridge, just slice before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-pancakes-with-cinnamon-butter-recipe/