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Pumpkin Pancakes with Cinnamon Butter

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.