Ingredients
Scale
- 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