Description

These Pumpkin Pancakes with Cinnamon Butter are fluffy, warmly spiced, and irresistibly cozy. Topped with whipped cinnamon butter that melts into every bite, they’re the ultimate fall breakfast—perfect for weekends, brunch, or even breakfast-for-dinner.

Ingredients

Scale

Cinnamon Butter:

1 stick (113 g) unsalted butter, room temperature
¼ cup (30 g) powdered sugar
¼ cup (60 ml) honey or maple syrup
1 tsp (2 g) ground cinnamon
1 splash (2 ml) vanilla extract
1 pinch kosher salt

Pumpkin Pancakes:

1 cup (125 g) all-purpose flour
¾ cup (180 ml) milk
½ cup (120 g) pumpkin puree
2–3 tbsp (25–40 g) packed brown sugar
1 large egg
1½ tsp (6 g) baking powder
1 tsp (3 g) pumpkin pie spice
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) kosher salt
½ tsp (2 ml) vanilla extract
2 tbsp (28 g) unsalted butter, melted
2 tbsp (30 ml) white vinegar

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Instructions

Make cinnamon butter: Beat butter, powdered sugar, honey/maple syrup, cinnamon, vanilla, and salt until fluffy. Set aside.
Stir vinegar into milk; let sit 10 minutes to curdle (makes buttermilk).
Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
In another bowl, whisk pumpkin puree, brown sugar, egg, vanilla, milk mixture, and melted butter.
Fold dry ingredients into wet until just combined (don’t overmix). Rest batter 5 minutes.
Heat buttered skillet or griddle over medium. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes.
Serve stacked with cinnamon butter and maple syrup.

Notes

Don’t overmix the batter—lumps keep pancakes tender.

Use pure pumpkin puree, not pumpkin pie filling.

Resting batter makes fluffier pancakes.

Keep finished pancakes warm in a 200°F oven until serving.

Freeze leftovers between parchment for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Stovetop, Griddle
Cuisine: American