This time of year, pumpkin reigns supreme, and I can’t think of a cozier way to salute such a fine ingredient than to make a batch of pancakes. The best part? WHIPPED CINNAMON BUTTER. If you’re gearing up for the weekend and ready for a simple treat to star at breakfast, look no further than these simple pumpkin pancakes.
I’m not sure if you remember, but we hosted a wedding at our home last weekend. Between a hurricane, COVID, and a few blended families, one would think the odds were not stacked in our favors, but somehow, it ended up being awesome. Not so awesome that I’d sign up to do it again next week, but seriously heart-warming and special. I shared some photos on IG, and if you saw them, you know- it was precious. If there’s any brides out there feeling deflated because 2020 has put a kink in all their wedding plans, let me encourage to consider a small family affair. There was no shortage of love or fun, and if I had a chance to do mine again, I may consider the same.
With so much family in town, I got to share a few baked goods that I’ve been working on for this site, but these pumpkin pancakes were not one of them. Why? Because they were long-gone before family arrived. I nibbled on bits of these cinnamon-spiced treats all week, and Aimee has been demolishing the whipped cinnamon butter one slice of toast at a time. My hunch is that you’ll find yourself with a half-can or so of pumpkin puree sometime in the next couple of weeks, and when you do, I hope you’ll look no further than these pumpkin pancakes! They are warm, cozy, and simple, which makes them the perfect treat to rely on in these autumn months. While the pumpkin pancakes are the star of the show, don’t sleep on that cinnamon butter. It is so yummy, and I’m finding that any leftovers taste amazing on toast, biscuits, and even baked sweet potatoes! Truly, it’s the gift that keeps on giving.
It’s only Thursday, but I hope you guys are going into the weekend with happy hearts and high hopes. Have some fun these next couple of days, and don’t forget to relax with pumpkin pancakes! Happy baking and see you next week!
If you like these pumpkin pancakes you should try:Print
These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 9 1x
- Category: Breakfast
For the pancakes:
- 3 tablespoons unsalted butter, melted
- 1–1/4 cups plus 2 tablespoons milk
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons clear vanilla extract
- 1/4 tablespoons sugar
- 1–1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon salt
- Extra butter for greasing skillet, pancake syrup, and whipped cream, if desired
For the cinnamon butter:
- 1 cup unsalted butter, at room temperature
- 3 tablespoons powdered sugar
- 1 tablespoon cinnamon
To prepare the pancakes:
- In a large mixing bowl, whisk together the butter, milk, pumpkin puree, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix and allow the batter to rest while you preheat your pan.
- Heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup scoops of batter onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles barely appear on the edge and center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with cinnamon butter and maple syrup.
To prepare the cinnamon butter:
- In a large bowl or the bowl of a stand mixer, cream the butter on medium speed until slightly pale, about 1-2 minutes. Add the powdered sugar and cinnamon and stir until combined. Store in a covered container prior to use.