Pumpkin Pancakes with Cinnamon Butter: A Fall Delight

Autumn’s arrival brings a wave of cozy comfort foods, and nothing embodies that feeling quite like a stack of fluffy Pumpkin Pancakes with Cinnamon Butter. This recipe isn’t just about satisfying your sweet tooth; it’s about embracing the warm spices and rich flavors of the season. Imagine the aroma of pumpkin spice filling your kitchen, the golden-brown pancakes sizzling on the griddle, and the creamy, cinnamon-infused butter melting on top. This is more than just a breakfast; it’s an experience. It’s a perfect weekend brunch, a delightful mid-week treat, or even a comforting dessert. The beauty of this recipe lies in its simplicity and versatility. Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe easy to follow and incredibly rewarding. Get ready to indulge in the ultimate fall breakfast (or any time of day) treat!

Why You’ll Love This Pumpkin Pancakes with Cinnamon Butter Recipe

There are countless reasons why this Pumpkin Pancakes with Cinnamon Butter recipe will become a staple in your fall baking repertoire. First and foremost, the flavor is simply irresistible. The subtle sweetness of pumpkin puree perfectly complements the warm, inviting notes of cinnamon, nutmeg, and cloves. The pancakes themselves are incredibly light and fluffy, thanks to the careful balance of baking powder and baking soda. They’re not overly dense or heavy, ensuring a delightful texture with every bite. And let’s not forget the star of the show: the cinnamon butter. This simple yet elegant addition elevates the pancakes to a whole new level of deliciousness. The creamy, buttery texture melts into the warm pancakes, creating a symphony of flavors that will leave you craving more.

Beyond the incredible taste, this recipe is incredibly versatile. Feel free to experiment with different toppings, such as fresh berries, whipped cream, a drizzle of maple syrup, or even a sprinkle of chopped pecans. The recipe is also easily adaptable to different dietary needs. We’ll explore gluten-free and vegan alternatives later in this article. The preparation process itself is straightforward and enjoyable. It’s a wonderful recipe to make with family or friends, providing a fun and engaging activity for all ages. This is more than just a recipe; it’s a chance to create lasting memories in the kitchen while indulging in a delicious, seasonal treat. In short, this Pumpkin Pancakes with Cinnamon Butter recipe is a delicious, versatile, and enjoyable experience that you’ll want to repeat time and time again.

Why You Should Try This Pumpkin Pancakes with Cinnamon Butter Recipe

In a world filled with countless pancake recipes, this Pumpkin Pancakes with Cinnamon Butter recipe stands out for its unique blend of classic comfort and autumnal flair. If you’re looking for a way to elevate your breakfast game and bring a touch of seasonal warmth to your kitchen, this is the perfect recipe to try. It’s a fantastic way to showcase the best of fall flavors in a simple yet elegant way. The recipe is accessible to everyone, regardless of their baking experience. The detailed instructions and helpful tips make it easy to achieve perfectly fluffy pancakes every time, even for beginners.

Moreover, this recipe offers a fantastic opportunity to experiment and personalize. Whether you prefer a sweeter or spicier pancake, or want to explore different toppings and variations, the possibilities are endless. This adaptability makes it a great recipe for both seasoned bakers and enthusiastic novices. The recipe is also incredibly efficient, requiring minimal preparation time and readily available ingredients. In the busy rush of everyday life, the quick preparation time makes this a perfect choice for a special breakfast or brunch without sacrificing flavor or quality. In essence, this recipe provides more than just a meal; it offers a comforting and flavorful experience that embodies the warmth and joy of the season. Try it once, and it’s guaranteed to become a cherished fall tradition.

Ingredients and Necessary Utensils for Pumpkin Pancakes with Cinnamon Butter

This section provides a detailed breakdown of the ingredients and utensils needed for creating these delicious Pumpkin Pancakes with Cinnamon Butter. Precise measurements and alternative suggestions are included to ensure your baking success.

Ingredients for the Pumpkin Pancakes:

• 1 ½ cups all-purpose flour: Provides the structure for your pancakes. You can substitute with gluten-free all-purpose flour blend for a gluten-free version.
• 2 teaspoons baking powder: A leavening agent that makes the pancakes light and fluffy.
• ½ teaspoon baking soda: Another leavening agent, working in conjunction with the baking powder.
• ½ teaspoon ground cinnamon: A key ingredient for that warm, autumnal flavor profile.
• ¼ teaspoon ground nutmeg: Adds a subtle, warm spice note.
• ¼ teaspoon ground cloves: Contributes a slightly sweet and pungent aroma.
• ½ teaspoon salt: Enhances the flavors of the other ingredients.
• 1 ½ cups pumpkin puree (canned): The star ingredient! Use a good quality pumpkin puree, not pumpkin pie filling.
• 1 cup milk (any kind): Adds moisture and helps create a tender texture. Almond milk or soy milk work well for vegan options.
• 1 large egg: Binds the ingredients together and adds richness (use flax eggs for vegan option – 1 tbsp flaxseed meal + 3 tbsp water).
• ¼ cup melted unsalted butter: Adds flavor and moisture. Use vegan butter for a vegan option.
• 2 tablespoons granulated sugar (optional): For those who prefer sweeter pancakes. You can adjust to your preference.

Ingredients for the Cinnamon Butter:

• ½ cup (1 stick) unsalted butter, softened: The base of the cinnamon butter, providing creaminess and richness.
• 2 tablespoons powdered sugar: Adds sweetness and a smooth texture.
• 1 teaspoon ground cinnamon: The key flavor component, giving the butter its signature warmth.

Necessary Utensils:

• Large mixing bowls (2): One for dry ingredients and one for wet ingredients.
• Whisk: For smoothly combining the ingredients.
• Measuring cups and spoons: For accurate ingredient measurements.
• Spatula or wooden spoon: To gently fold the wet and dry ingredients together.
• Lightly oiled griddle or frying pan: To cook the pancakes. A non-stick surface is ideal.
• Medium bowl: For preparing the cinnamon butter.
• Electric mixer (optional): For creaming the butter and powdered sugar for the cinnamon butter. A fork or spoon works just as well.
• Serving plates and utensils: To beautifully present your Pumpkin Pancakes with Cinnamon Butter.

Detailed Recipe Steps for Pumpkin Pancakes with Cinnamon Butter

Making the Pumpkin Pancakes:

1. Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. This ensures even distribution of the leavening agents. Ensure there are no lumps of baking powder or soda.
2. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using) until everything is thoroughly incorporated. Make sure the butter is fully melted and incorporated.
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 perfectly fine. Overmixing will develop the gluten in the flour, resulting in tough pancakes.
4. Heat the griddle: Heat a lightly oiled griddle or frying pan over medium heat. Test the heat by sprinkling a few drops of water on the surface; they should sizzle gently.
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 you cook, keep the finished pancakes warm in a 200°F oven until all are cooked.
7. Serve immediately: Serve the pancakes immediately with a generous dollop of cinnamon butter.

Making the Cinnamon Butter:

1. Cream the butter: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. An electric mixer works best for this step, but a fork or spoon will do in a pinch.
2. Add the cinnamon: Stir in the ground cinnamon until well combined. Ensure the cinnamon is evenly distributed throughout the butter.

Tips and Variations for Pumpkin Pancakes with Cinnamon Butter

This recipe is incredibly versatile, allowing for various adaptations to suit your preferences and dietary needs.

Ingredient Alternatives:

• Flour: Substitute all-purpose flour with gluten-free all-purpose flour blend for gluten-free pancakes.
• Milk: Use almond milk, soy milk, oat milk, or any other plant-based milk for a vegan version.
• Egg: Replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) for a vegan option.
• Butter: Use vegan butter for the pancakes and cinnamon butter to make the entire recipe vegan.
• Sweetener: Adjust the amount of sugar to your preference, or use maple syrup or honey as an alternative.

Tips for Success:

• Don’t overmix the batter: Overmixing will develop the gluten in the flour, resulting in tough pancakes.
• Use medium heat: Too high heat will burn the pancakes before they cook through. Too low heat will result in soggy pancakes.
• Let the butter soften: For the cinnamon butter, ensure the butter is softened but not melted for optimal creaminess.
• Adjust spices: Feel free to adjust the amount of cinnamon, nutmeg, and cloves to your taste preference.
• Add toppings: Get creative with toppings! Fresh berries, whipped cream, maple syrup, chocolate chips, nuts, or a sprinkle of powdered sugar are all delicious options.

Nutritional Values and Benefits of Pumpkin Pancakes with Cinnamon Butter

While the exact nutritional values will vary depending on the specific ingredients used (e.g., type of milk, added sugar), a general estimate per serving (assuming about 3 pancakes) can be provided. This is an approximation and should not be considered a precise nutritional analysis. It’s always best to use a nutritional calculator for personalized information based on your exact recipe and ingredients.

Approximate Nutritional Information (per serving):

• Calories: 300-400
• Protein: 5-7 grams
• Fat: 15-20 grams
• Carbohydrates: 40-50 grams

Benefits of Ingredients:

• Pumpkin Puree: Excellent source of Vitamin A, fiber, and antioxidants. Supports healthy digestion and immune function. Provides natural sweetness, reducing the need for excessive added sugar.
• Cinnamon: Known for its anti-inflammatory properties and potential blood sugar regulating effects. Adds warmth and flavor without excess calories.
• Whole Wheat Flour (Optional): If using whole wheat flour, increases fiber content, promoting digestive health.
• Nuts (Optional): If adding nuts as toppings, they add healthy fats, protein, and fiber.

FAQs

Conclusion

These Pumpkin Pancakes with Cinnamon Butter are more than just a breakfast; they are a taste of fall, a warm hug on a chilly morning, and a delightful treat any time of day. The simple yet elegant recipe provides a satisfyingly fluffy pancake with a warm, comforting spice blend, enhanced by the creamy richness of the homemade cinnamon butter. With its versatility and ease of preparation, this recipe is perfect for both experienced bakers and those new to the kitchen. Don’t forget to check out our other delicious recipes on RecipesLuna.com, like our Pumpkin Cookies with Creamy Frosting for a delightful autumnal experience! Share your experience making these pancakes by leaving a comment below, and don’t hesitate to share this recipe with your friends and family on social media. Happy baking!

For more fall-inspired recipes, check out our Pinterest board: RecipesLuna’s Fall Baking Inspiration

Fluffy Pumpkin Pancakes with Warm Cinnamon Butter

These delightful pumpkin pancakes are spiced perfectly and topped with a luscious cinnamon butter. A quick and easy breakfast or brunch recipe the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Pancakes 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

 

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 pumpkin pie spice to the pancake batter. You can also add chocolate chips or chopped nuts to the batter for added texture and flavor. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.