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Pumpkin Pancakes with Cinnamon Butter

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