Fluffy Pumpkin Pancakes with Warm Cinnamon Butter
These delightful pumpkin pancakes are infused with warm spices and topped with a creamy cinnamon butter. A perfect fall breakfast or brunch!
Equipment
- Large Mixing Bowl
- Whisk
- Griddle or large non-stick skillet
- Spatula
- Medium Bowl
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
Instructions
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using).
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- 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.
- 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.
- Serve pancakes immediately 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 or chopped nuts to the batter for added texture.