Fluffy Pumpkin Pancakes with Cinnamon Butter Recipe (Print Version)

Make fluffy Pumpkin Pancakes with Cinnamon Butter. This simple recipe brings warm fall flavors to your breakfast table. So easy, so good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pancake Batter Essentials

01 - 1 ½ cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 cup pumpkin puree (100% pumpkin, not pie filling)
07 - 1 ½ cups whole milk
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Warm Spices & Flavor

10 - 1 teaspoon ground cinnamon
11 - ½ teaspoon ground nutmeg
12 - ¼ teaspoon ground ginger

→ Cinnamon Butter Bliss

13 - ½ cup unsalted butter, softened
14 - ¼ cup powdered sugar
15 - 1 teaspoon ground cinnamon

→ Garnish & Serve

16 - Maple syrup, for serving (optional)
17 - Whipped cream, for serving (optional)

# Instructions:

01 - First things first, grab a big bowl. Whisk together your flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Give it a good whisk, making sure there are no lumps of baking powder hiding out. I always feel like a mad scientist at this stage, stirring vigorously. This is where the magic starts to happen, creating that airy base for your fluffy Pumpkin Pancakes. Don't overthink it, just get it well combined!
02 - In a separate, slightly smaller bowl, whisk together your pumpkin puree, milk, egg, and vanilla extract. You want this to be smooth and completely incorporated. I once tried to rush this step and ended up with streaks of egg white in my batter—oops! Take your time here; it makes a difference in the final texture of your Pumpkin Pancakes. It should smell wonderfully autumnal already!
03 - Now, pour the wet ingredients into the dry ingredients. Stir *just* until combined. Seriously, resist the urge to overmix! Lumps are your friend here. Overmixing develops the gluten, and you’ll end up with tough, rubbery pancakes instead of light, airy ones. I always make this mistake when I'm distracted, so pay attention! This is the secret to truly fluffy Pumpkin Pancakes.
04 - While your batter rests (yes, it needs a little rest!), grab your softened butter. In a small bowl, beat it with the powdered sugar and ground cinnamon until it’s light and fluffy. A hand mixer works wonders here, or just a good old fork and some elbow grease! This Cinnamon Butter is a game-changer for your Pumpkin Pancakes, adding an extra layer of warmth and sweetness.
05 - Heat a lightly oiled griddle or non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully! My first few pancakes are always a bit wonky, but that’s okay. They still taste delicious! You’ll start to smell that amazing pumpkin aroma filling your kitchen.
06 - Once cooked, transfer your beautiful Pumpkin Pancakes to a plate. Serve them immediately, stacked high, with a generous dollop of that dreamy Cinnamon Butter. A drizzle of maple syrup is optional but highly recommended! The smell, the warmth, the flavor—it's truly a fantastic breakfast. Enjoy your homemade Pumpkin Pancakes with Cinnamon Butter!

# Notes:

01 - Don't overmix your batter; a few lumps are actually good for fluffy pancakes!
02 - Leftover Pumpkin Pancakes store well in the fridge for 3-4 days; reheat in a toaster for best results.
03 - Try using buttermilk instead of regular milk for an even fluffier texture in your Pumpkin Pancakes.
04 - A dollop of whipped cream and a sprinkle of extra cinnamon makes these Pumpkin Pancakes extra special.

# Equipment Needed:

01 - Large mixing bowls
02 - whisk
03 - non-stick griddle or pan
04 - spatula
05 - small mixing bowl (for butter)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 8g

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