Why Make This Recipe
Pumpkin pancakes are perfect for breakfast or brunch, especially in the fall. They are fluffy, flavorful, and packed with the warm taste of pumpkin and spices. Adding cinnamon butter takes these pancakes to the next level, making them a delightful treat for anyone. Whether you’re cooking for family or friends, these pancakes will bring smiles to the table.
How to Make Pumpkin Pancakes with Cinnamon Butter
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- For Cinnamon Butter:
- 1/2 cup butter (softened)
- 1 tablespoon cinnamon
- 2 tablespoons powdered sugar
Directions:
- In a bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the pumpkin puree, milk, eggs, and melted butter until well combined.
- Gradually add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet.
- Cook the pancake until bubbles form on the surface, then flip it and cook until golden brown on both sides.
- To make the cinnamon butter, mix the softened butter, cinnamon, and powdered sugar until smooth.
- Serve the pancakes warm with a generous dollop of cinnamon butter on top.
How to Serve Pumpkin Pancakes with Cinnamon Butter
Serve these pumpkin pancakes warm. You can stack them high and add a dollop of cinnamon butter on each serving. For extra deliciousness, drizzle maple syrup on top or sprinkle some chopped nuts for added crunch. Pair them with a hot cup of coffee or tea for a delightful breakfast experience.
How to Store Pumpkin Pancakes with Cinnamon Butter
If you have leftover pancakes, allow them to cool completely before storing. Place them in an airtight container and store them in the refrigerator for up to 3 days. For longer storage, you can freeze the pancakes. Simply layer them with parchment paper in between and place them in a freezer-safe bag. They will last for about 1 month in the freezer.
Tips to Make Pumpkin Pancakes with Cinnamon Butter
- Make sure to measure your ingredients accurately for the best results.
- Do not overmix the batter; some lumps are okay.
- Adjust the spices according to your taste. You can add nutmeg or ginger for extra flavor.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the finished pancakes warm in the oven (set at a low temperature) while you cook the rest.
Variation
You can add chocolate chips, nuts, or dried fruits to the pancake batter for added texture and flavor. Alternatively, you can substitute the pumpkin puree with sweet potato puree for a different twist.
FAQs
1. Can I make these pancakes without eggs?
Yes, you can substitute the eggs with flaxseed meal mixed with water or use applesauce as a binding agent.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can replace all or part of the all-purpose flour with whole wheat flour to make the pancakes healthier.
3. How can I make the cinnamon butter ahead of time?
You can prepare the cinnamon butter up to a week in advance. Just mix the ingredients and store them in an airtight container in the refrigerator. Let it soften before serving.
Pumpkin Pancakes with Cinnamon Butter
Fluffy and flavorful pumpkin pancakes topped with delightful cinnamon butter, perfect for breakfast or brunch.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- For Cinnamon Butter:
- 1/2 cup butter (softened)
- 1 tablespoon cinnamon
- 2 tablespoons powdered sugar
Instructions
- In a bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the pumpkin puree, milk, eggs, and melted butter until well combined.
- Gradually add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet.
- Cook the pancake until bubbles form on the surface, then flip it and cook until golden brown on both sides.
- To make the cinnamon butter, mix the softened butter, cinnamon, and powdered sugar until smooth.
- Serve the pancakes warm with a generous dollop of cinnamon butter on top.
Notes
Add maple syrup or sprinkle chopped nuts for extra flavor. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg