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Pumpkin Pancakes with Cinnamon Butter

Fluffy spiced pumpkin pancakes topped with homemade cinnamon butter for the perfect fall breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 3 tbsp brown sugar
  • 1 tbsp baking powder
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup pumpkin puree
  • 1 cup milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 0.5 cup unsalted butter softened
  • 2 tbsp brown sugar for cinnamon butter
  • 1 tsp ground cinnamon for cinnamon butter

Equipment

  • Mixing bowls
  • Whisk
  • Skillet or griddle
  • Spatula

Method
 

  1. Make cinnamon butter by mixing softened butter, brown sugar, and cinnamon. Chill.
  2. Whisk flour, brown sugar, baking powder, pumpkin spice, and salt in a bowl.
  3. In another bowl, mix pumpkin puree, milk, eggs, melted butter, and vanilla.
  4. Combine wet and dry ingredients gently until just mixed.
  5. Cook pancakes on greased skillet until bubbles form, then flip and cook 2–3 minutes.
  6. Serve pancakes with cinnamon butter and maple syrup.

Notes

Double the cinnamon butter—it keeps well in the fridge and works great on toast too.