These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!
Total Time:10 minutes
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.