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Pumpkin Pancakes

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!

Scale

Ingredients

For the pancakes:

For the cinnamon butter:

Instructions

To prepare the pancakes:

  1. 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.
  2. 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:

  1. 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.