Pumpkin Pancakes with Cinnamon Butter: A Fall Delight

Autumn’s arrival brings a wave of cozy comfort, and nothing embodies that feeling quite like a stack of warm, fluffy pumpkin pancakes, drizzled with a decadent cinnamon butter. This recipe isn’t just about breakfast; it’s about embracing the season’s flavors and creating a memorable culinary experience. Imagine the aroma of pumpkin spice filling your kitchen, the golden-brown pancakes sizzling on the griddle, and the sweet, spicy warmth of the cinnamon butter melting on your tongue. This isn’t just a recipe; it’s a journey into the heart of fall, a perfect way to start your day or indulge in a weekend brunch. We’ll guide you through every step, ensuring you achieve perfectly cooked pancakes with a homemade cinnamon butter that elevates this classic to a whole new level. Prepare to be amazed by how simple yet satisfying this recipe is. Let’s dive into the magic of Pumpkin Pancakes with Cinnamon Butter!

Why You’ll Love This Recipe

This Pumpkin Pancakes with Cinnamon Butter recipe is more than just a collection of ingredients and instructions; it’s an experience. It’s the perfect blend of ease and indulgence, offering a delightful treat without requiring hours in the kitchen. What makes this recipe stand out? Let’s break it down:

• Unbeatable Flavor Combination: The warm spices of pumpkin pie spice – cinnamon, nutmeg, and cloves – perfectly complement the sweetness of the pumpkin puree and the rich, buttery cinnamon spread. It’s a flavor symphony that will tantalize your taste buds.
• Simple and Easy to Follow: This recipe is designed for both beginner and experienced cooks. The steps are straightforward, and the ingredients are readily available, making it perfect for a quick weeknight breakfast or a leisurely weekend brunch.
• Versatile and Adaptable: Whether you prefer a sweeter pancake or a more subtly spiced one, this recipe allows for adjustments to your taste. You can also experiment with different toppings to customize your experience. (More on variations below!).
• Impressive Presentation: These pancakes are not just delicious; they’re beautiful too! The vibrant orange hue of the pumpkin puree creates a visually appealing dish that’s perfect for impressing guests or simply brightening your morning.
• Perfectly Customizable: From adding chocolate chips to using different types of milk, you can easily tailor this recipe to your preferences and dietary needs, making it a truly versatile breakfast option. Check out our tips and variations section below for more ideas!
• A Touch of Homemade Goodness: The homemade cinnamon butter adds an extra layer of deliciousness that you won’t find in store-bought versions. This simple addition elevates the entire dish from good to unforgettable.

Why You Should Try This Recipe

Beyond the sheer deliciousness, there are many reasons why you should add this Pumpkin Pancakes with Cinnamon Butter recipe to your culinary repertoire. It’s more than just a breakfast; it’s an experience, a celebration of fall flavors, and a chance to create something special.

• Seasonal Delight: This recipe is perfectly timed for autumn. Embrace the seasonal flavors and enjoy the warmth and comfort that only fall can bring. Pumpkin and cinnamon are quintessential fall flavors, creating a cozy and comforting experience.
• Weekend Brunch Perfection: Impress your family and friends with a delicious and visually appealing brunch. These pancakes are the perfect centerpiece for a relaxed and enjoyable weekend morning.
• A Great Way to Use Pumpkin Puree: If you’ve got a can of pumpkin puree lingering in your pantry, this is the perfect way to use it up and create something truly special. It adds both moisture and flavor to the pancakes.
• Homemade is Always Better: Making your own cinnamon butter ensures quality and allows for control over the sweetness and spice levels. It’s a simple yet effective way to enhance the overall flavor profile of the pancakes.
• Perfect for Sharing: These pancakes are perfect for sharing with loved ones. It’s a great way to bond over a delicious meal and create lasting memories. Make a big batch and share the pumpkin pancake love!
• Elevates a Classic: This recipe takes the simple pancake and elevates it to a whole new level of deliciousness. The combination of pumpkin, spices, and homemade cinnamon butter creates a unique and unforgettable flavor experience. It’s a recipe that will become a family favorite in no time.

Ingredients and Necessary Utensils for Pumpkin Pancakes with Cinnamon Butter

Gathering the right ingredients and tools is crucial for achieving perfectly fluffy pumpkin pancakes. Let’s ensure you have everything you need for a successful baking experience.

Ingredients:

For the Pumpkin Pancakes:

• 1 ½ cups all-purpose flour (or gluten-free blend for a gluten-free version – see variations below)
• 2 teaspoons baking powder (ensure it’s fresh for optimal fluffiness)
• ½ teaspoon baking soda (helps with a light and airy texture)
• ½ teaspoon ground cinnamon (a cornerstone of pumpkin spice flavor)
• ¼ teaspoon ground nutmeg (adds warmth and complexity)
• ¼ teaspoon ground cloves (provides a subtle, warm spiciness)
• ½ teaspoon salt (balances the sweetness and enhances the flavors)
• 1 ½ cups pumpkin puree (canned, not pumpkin pie filling)
• 1 cup milk (any kind works, but whole milk gives the richest results)
• 1 large egg (binds the ingredients and adds richness)
• ¼ cup melted unsalted butter (adds moisture and flavor)
• 2 tablespoons granulated sugar (optional, for sweeter pancakes)

For the Cinnamon Butter:

• ½ cup (1 stick) unsalted butter, softened (room temperature is ideal for easy creaming)
• 2 tablespoons powdered sugar (provides sweetness and a smooth texture)
• 1 teaspoon ground cinnamon (the star ingredient for the perfect spice kick)

Recommended Utensils:

• Large mixing bowls (at least 2): One for the dry ingredients and one for the wet ingredients.
• Whisk: Essential for smoothly combining the ingredients without overmixing.
• Measuring cups and spoons: For accurate ingredient measurements.
• Spatula or wooden spoon: For gently folding the wet and dry ingredients together.
• Lightly oiled griddle or frying pan: To prevent sticking and ensure even cooking.
• Spatula or turner: To flip the pancakes easily.
• Medium bowl: For making the cinnamon butter.
• Electric mixer (optional): Makes creaming the butter and sugar for the cinnamon butter easier.
• Serving plates and utensils: For a beautiful presentation.

Detailed Recipe Steps for Pumpkin Pancakes with Cinnamon Butter

Now for the fun part – making the delicious Pumpkin Pancakes with Cinnamon Butter! Follow these step-by-step instructions for perfect results.

Making the Pumpkin Pancakes:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the leavening agents.
2. Whisk Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using). Make sure everything is well combined.
3. Gently Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. **Do not overmix.** A few lumps are okay; overmixing will develop the gluten in the flour and lead to tough pancakes.
4. Prepare the Griddle: Heat a lightly oiled griddle or frying pan over medium heat. **Test the heat by sprinkling a few drops of water onto the surface; if they sizzle and evaporate quickly, the griddle is ready.**
5. Cook the Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. **Flip when bubbles start to form on the surface and the edges look set.**
6. Keep Warm: As the pancakes are cooked, keep them warm in a low oven (around 200°F) or on a wire rack.
7. Serve Immediately: Serve the pancakes immediately with a generous dollop of cinnamon butter.

Making the Cinnamon Butter:

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. An electric mixer makes this step easier, but it can be done by hand with a little elbow grease.
2. Add Cinnamon: Stir in the ground cinnamon until well combined. **Make sure the cinnamon is evenly distributed throughout the butter.**
3. Serve: Serve immediately with the warm pancakes.

Tips and Variations for Pumpkin Pancakes with Cinnamon Butter

Let’s explore ways to personalize this recipe and avoid common pitfalls.

• Ingredient Alternatives: Feel free to substitute almond milk, soy milk, or oat milk for the dairy milk. For a vegan version, replace the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (allow to sit for 5 minutes to thicken).
• Spice it Up: Add a pinch of ginger or cardamom to the pancake batter for an extra layer of warmth and flavor. Experiment with different spice combinations to find your perfect blend!
• Add-ins: Incorporate chocolate chips, chopped pecans, or dried cranberries into the batter for added texture and flavor. A sprinkle of chopped walnuts or pecans on top before serving is also a delicious addition.
• Sweetness Level: Adjust the amount of sugar in both the pancake batter and the cinnamon butter to your preference. If you prefer less sweet pancakes, reduce or omit the sugar entirely.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend specifically designed for baking. You might need to adjust the amount of liquid slightly depending on the brand of flour used.
• Avoid Overmixing: Overmixing the pancake batter will result in tough pancakes. Mix only until the ingredients are just combined.
• Don’t Overcrowd the Griddle: Leave enough space between the pancakes on the griddle to allow for even cooking.
• Pancake Thickness: Adjust the amount of batter used per pancake to control the thickness. Thicker pancakes will take slightly longer to cook.

Nutritional Values and Benefits of Pumpkin Pancakes with Cinnamon Butter

While this recipe is undeniably indulgent, let’s explore the nutritional benefits of some of the key ingredients.

(Note: The exact nutritional information will vary depending on the specific ingredients used. This is an estimate and should not be considered medical advice. Use a nutrition calculator for precise values based on your specific ingredients.)

Pumpkin Puree: A rich source of Vitamin A, beta-carotene, and fiber. Vitamin A is crucial for eye health, and beta-carotene acts as an antioxidant. Fiber aids in digestion and promotes satiety.

Cinnamon: Known for its potential anti-inflammatory properties and blood sugar-regulating effects. It also adds flavor and warmth without excessive calories.

Whole Milk (if used): Provides calcium for strong bones and protein for muscle building. However, it is higher in fat and calories compared to other milk alternatives.

Approximate Nutritional Values (per serving, based on a 4-pancake serving):

• Calories: Approximately 300-400
• Protein: Approximately 8-10g
• Fat: Approximately 15-20g
• Carbohydrates: Approximately 40-50g

Remember to adjust these values based on your specific ingredients and serving size. For a healthier version, consider using whole wheat flour, a milk alternative with lower fat content, and reducing the amount of sugar.

FAQs

Conclusion

This Pumpkin Pancakes with Cinnamon Butter recipe is more than just a breakfast; it’s a fall experience. The warm spices, fluffy texture, and decadent cinnamon butter create a symphony of flavors that will leave you wanting more. We hope this detailed guide has inspired you to try this recipe and enjoy the deliciousness for yourself. Remember to experiment with different add-ins and variations to find your perfect version. Don’t forget to share your creations with us in the comments below! Tag us on social media using #PumpkinPancakesWithCinnamonButter, and let’s share the autumnal love. And for more delicious recipes, check out our other amazing recipes on RecipesLiana, like our Creamy Garlic Parmesan Pasta for a savory treat, or our Pumpkin Cookies with Creamy Frosting for another fall favorite. Happy baking!

Check out more delicious pancake recipes and fall inspiration on my Pinterest board!

Fluffy Pumpkin Pancakes with Warm Cinnamon Butter

These delicious pumpkin pancakes are perfectly spiced and topped with a creamy cinnamon butter. A simple yet satisfying breakfast or brunch recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Pancake Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 1.5 cups Pumpkin puree Canned
• 1 cup Milk Any kind
• 1 Large egg
• 0.25 cup Melted unsalted butter
• 2 tablespoons Granulated sugar Optional

Cinnamon Butter Ingredients

• 0.5 cup Unsalted butter Softened
• 2 tablespoons Powdered sugar
• 1 teaspoon Ground cinnamon

Equipment

• Large Mixing Bowl
• Whisk
• Griddle or Frying Pan
• Spatula
• Medium bowl

Method

 

Pancake Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
2. In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using).
3. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a lightly oiled griddle or frying pan over medium heat.
5. Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. While pancakes cook, make the cinnamon butter: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the cinnamon.
7. Serve pancakes immediately, topped with a generous dollop of cinnamon butter.

Notes

For extra flavor, add ½ teaspoon of vanilla extract to the pancake batter. You can also add chocolate chips, chopped nuts, or dried cranberries to the batter for variations. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.