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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 creamy cinnamon butter for a cozy breakfast or brunch treat. Easy to make and sure to please!
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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
  • Medium bowl
  • Griddle or Frying Pan
  • Spatula

Method
 

Instructions
  1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. In a separate bowl, whisk together 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 softened butter and powdered sugar until light and fluffy. Stir in the cinnamon.
  7. Serve pancakes immediately, topped generously with cinnamon butter.

Notes

For extra flavor, add ½ teaspoon of vanilla extract to the pancake batter. You can also add chocolate chips or chopped pecans to the batter for added texture and sweetness. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.