Pumpkin Pancakes with Cinnamon Butter

Updated: Sep 4, 2019


Nothing says fall louder than pumpkin. And these Pumpkin Pancakes with Cinnamon Butter do not disappoint. The combination of pumpkin and warm fall spices we know so well are magnified with a dollop of cinnamon butter and a drizzle of maple syrup. This is an irresistible breakfast that you will want to make all season long.


Ingredients for Pumpkin Pancakes and Cinnamon Butter:


pancakes

2 cups flour

3 tablespoons brown sugar

2 1/2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups buttermilk

1 1/4 cups pumpkin

1/4 cup apple cider

2 eggs

2 tablespoons melted butter

1/2 teaspoon vanilla

maple syrup and chopped pecans for serving

cooking spray


cinnamon butter

2 sticks unsalted butter, room temperature

1/4 cup honey

2 teaspoons cinnamon

1/8 teaspoon salt


Time-Saving Tip: Definitely make the butter in advance. It keeps in the refrigerator for days and even longer in the freezer. Also, I like to measure out the dry ingredients the night before breakfast. This way when I wake up in the morning a lot of the work has been done.


You will also need a pan, spatula, plastic wrap and a hand beater. I love my KithenAid Architect Hand Beater. Click Here if you would like to learn more about it.




Let's see what we need.


Now let's start cooking.



First, make the cinnamon butter. Beat the butter on medium speed. Once fluffy add the honey, salt, and cinnamon and beat until combined. This is best made in advance.


I like to roll the butter in a cylinder and store in the freezer. It is easier to cut off as much as I want to use. This is purely optional.


Now on to making the pancakes. In one bowl combine all of the dry ingredients and in a second bowl whisk all of the wet ingredients together. Then add the wet ingredients to the dry ingredients. Stir just until combined. The batter will be thick.


Coat cooking spray all over the pan. Heat to medium heat and add the pancake batter. This is a thick batter so you will be dropping it by the spoonfuls and then will need to spread each pancake to even it out. Flip over when the bottom is a nice golden brown. Do not cook over too high of a heat because it will take a little while for the inside to cook.


They're ready! Don't they look amazing? I like to stack the pancakes, add a dollop of butter on top, sprinkle with chopped pecans and then pour maple syrup all over. Whatever you do be sure to make the cinnamon butter. The combination is delicious. I am already planning the next time I will be making them.


Enjoy!


Pumpkin Pancakes and Cinnamon Butter:

breakfast

  • pancakes

  • 2 cups flour

  • 3 tablespoons brown sugar

  • 2 1/2 teaspoons pumpkin pie spice

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 1/2 cups buttermilk

  • 1 1/4 cups pumpkin

  • 1/4 cup apple cider

  • 2 eggs

  • 2 tablespoons melted butter

  • 1/2 teaspoon vanilla

  • maple syrup and chopped pecans for serving

  • cooking spray

  • cinnamon butter

  • 2 sticks unsalted butter, room temperature

  • 1/4 cup honey

  • 2 teaspoons cinnamon

  • 1/8 teaspoon salt

  • First, make the cinnamon butter. Beat the butter on medium speed. Once fluffy add the honey, salt, and cinnamon and beat until combined. This is best made in advance.

  • Now on to making the pancakes. In one bowl combine all of the dry ingredients and in a second bowl whisk all of the wet ingredients together. Then add the wet ingredients to the dry ingredients. Stir just until combined. The batter will be thick.

  • Coat cooking spray all over the pan. Heat to medium heat and add the pancake batter. This is a thick batter so you will be dropping it by the spoonfuls and then will need to spread each pancake to even it out. Flip over when the bottom is a nice golden brown. Do not cook over too high of a heat because it will take a little while for the inside to cook.

  • Time-Saving Tip: Definitely make the butter in advance. It keeps in the refrigerator for days and even longer in the freezer. Also, I like to measure out the dry ingredients the night before breakfast. This way when I wake up in the morning a lot of the work has been done.


2018 Cranberry Walk