Pumpkin Spice Pancakes with Cinnamon Butter
Fluffy, cozy, and filled with warm fall spices, these Pumpkin Spice Pancakes with Cinnamon Butter are the perfect autumn breakfast. Easy to make and delicious with maple syrup, they’re a comforting family favorite!
Ingredients
For the Pancakes
- 2 cups all-purpose flour – Creates the soft and fluffy pancake base.
- 2 tablespoons brown sugar – Adds mild sweetness and a subtle caramel flavor.
- 2 teaspoons baking powder – Helps the pancakes rise and become fluffy.
- ½ teaspoon baking soda – Supports browning and adds additional lift.
- ½ teaspoon salt – Balances the sweetness and enhances the spices.
- 1½ teaspoons ground cinnamon – Adds classic warm pumpkin spice flavor.
- ½ teaspoon ground ginger – Provides gentle warmth and spice.
- ¼ teaspoon ground nutmeg – Adds a sweet nutty, aromatic flavor.
- ⅛ teaspoon ground cloves – Adds a deeper slightly intense spice note.
- 1 cup pumpkin puree – Gives the pancakes moisture color, and rich pumpkin flavor.
- 1¾ cups buttermilk – Creates tender fluffy pancakes with a slight tang.
- 2 large eggs – Help bind the ingredients and provide structure.
- 4 tablespoons melted butter – Adds richness and buttery flavor.
- 1 teaspoon vanilla extract – Enhances the pumpkin and warm spices.
For the Cinnamon Butter
- ½ cup unsalted butter softened – Creates a creamy, spreadable topping.
- 2 tablespoons maple syrup – Adds natural sweetness and maple flavor.
- 1 teaspoon ground cinnamon – Gives the butter its signature warm spice flavor.
- ½ teaspoon vanilla extract – Adds extra depth and sweetness.
- Pinch of salt – Balances the flavors.
For Serving
- Pure maple syrup
- Chopped pecans or walnuts
- Whipped cream
- Extra cinnamon
- Pumpkin seeds
- Powdered sugar
- Fresh berries optional
Instructions
- Combine softened butter, maple syrup, cinnamon, vanilla, and salt to make the cinnamon butter.
- Whisk flour, brown sugar, baking powder, baking soda, salt, and pumpkin spices in a large bowl.
- In another bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla.
- Add the wet ingredients to the dry ingredients and gently stir until just combined.
- Rest the batter for 5–10 minutes.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook for 2–3 minutes, until bubbles appear and the edges begin to set.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve warm with cinnamon butter and maple syrup.
- Garnish with pecans, whipped cream, powdered sugar, or cinnamon as desired.
Notes
- Batter Tip: Do not overmix the batter; a few small lumps are fine and help keep the pancakes tender.
- Cooking Tip: Use medium heat and cook until bubbles form before flipping.
- Freezing Tip: Freeze cooled pancakes between sheets of parchment paper for easy reheating.