Pumpkin Pancakes with Cinnamon Butter Recipe

If you have a soft spot for cozy, flavorful breakfasts, you are going to absolutely love these Pumpkin Pancakes with Cinnamon Butter. Imagine fluffy pancakes bursting with warm pumpkin pie spice, perfectly complemented by a smooth, sweet cinnamon butter that melts with every bite. These pancakes bring all the comfort and nostalgia of fall mornings, but they’re easy enough to whip up any time you want a special treat. The rich pumpkin puree adds moisture and depth, while the cinnamon butter elevates the whole experience into something truly unforgettable.

Ingredients You’ll Need

The magic of these pumpkin pancakes relies on a handful of simple ingredients, each chosen to contribute amazing flavor, texture, and that beautiful autumnal color. From the pancake mix that gives you fluffy layers, to the pumpkin pie spice that sings holiday vibes, it all comes together effortlessly.

• 2 cups pancake mix: Your pancake base for that perfect fluffy texture; I love using Aunt Jemima buttermilk for extra richness.
• 1 1/3 cups buttermilk: Adds a subtle tang and tender crumb to the batter.
• 1 tsp pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves brings that classic pumpkin flavor.
• 1/2 cup pure pumpkin puree: Moisturizes the batter and infuses it with vibrant color and earthy sweetness.
• 1/2 cup softened butter: Essential for the cinnamon butter, making it creamy and spreadable.
• 1/4 cup powdered sugar: Sweetens the cinnamon butter without grittiness.
• 1/2 tsp vanilla extract: Lifts the flavor with a warm, fragrant note.
• 1 1/4 tsp ground cinnamon: For that irresistible cinnamon punch in the butter.

How to Make Pumpkin Pancakes with Cinnamon Butter

Step 1: Prepare the Pancake Batter

Start by combining your pancake mix, buttermilk, pumpkin pie spice, and pumpkin puree in a large bowl. Whisk everything together until you get a smooth, thick batter with no lumps. Setting this aside for just a moment lets the flavors meld while you prepare the cinnamon butter.

Step 2: Whip Up the Cinnamon Butter

Using a stand mixer or a hand mixer, beat the softened butter on medium speed until it’s light and fluffy — this usually takes about 3 to 5 minutes. Then fold in the powdered sugar, vanilla extract, and ground cinnamon, mixing until everything is fully incorporated. Transfer the cinnamon butter to a piping bag or a small container and chill it in the fridge until you’re ready to serve.

Step 3: Cook the Pancakes

Heat your skillet over medium heat and lightly grease it with butter or oil. Pour scoops of the batter onto the skillet, aiming for about 4 inches in diameter. Cook them until bubbles start forming on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook the other side until golden brown. These will be thick, fluffy pancakes loaded with pumpkin goodness.

Step 4: Serve and Enjoy

Stack your pumpkin pancakes high, dollop or pipe on that luscious cinnamon butter, and drizzle with syrup if you fancy. Every bite is a perfect balance of spice, sweetness, and creamy butter that feels like a hug on a plate.

How to Serve Pumpkin Pancakes with Cinnamon Butter

Garnishes

Adding a few thoughtful garnishes can elevate your pancakes from delicious to downright show-stopping. Fresh whipped cream with a dusting of cinnamon or nutmeg pairs beautifully, and a sprinkle of toasted pecans or walnuts adds delightful crunch. You could also scatter some pomegranate seeds for a burst of color and brightness that contrasts nicely with the warm spices.

Side Dishes

These pumpkin pancakes go wonderfully with savory protein sides like crispy bacon or breakfast sausage to add a salty counterbalance. For a lighter option, fresh fruit like sliced apples or a simple berry compote keeps things fresh and vibrant on the plate. Either way, you’ll have a balanced breakfast that satisfies all cravings.

Creative Ways to Present

Want to wow your guests or family? Stack the pumpkin pancakes in a staggered tower and pipe cinnamon butter between each layer. Top with a sprig of fresh rosemary or thyme for an unexpected herbal touch, or drizzle with warm caramel sauce for dessert-worthy indulgence. These little extra touches turn a humble pancake breakfast into a memorable feast.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have pancakes left, place them in an airtight container with parchment paper between stacks to prevent sticking, then refrigerate. They will stay good for up to 3 days and maintain most of their pumpkin flavor and fluffy texture when reheated properly.

Freezing

For longer storage, freeze cooked pumpkin pancakes by wrapping each one individually in plastic wrap, then placing them all in a freezer bag. Frozen pancakes hold up well for up to 2 months and are perfect for quick breakfasts when you’re in a hurry.

Reheating

The best way to reheat is in a toaster or oven set to about 350°F (175°C) to restore their crispy edges while warming the pancake thoroughly. Avoid microwaving if you want to keep that lovely texture intact, as it can make the pancakes soggy.

FAQs

Can I make these pancakes without pumpkin pie spice?

Absolutely! If you don’t have pumpkin pie spice on hand, you can substitute with a mix of cinnamon, nutmeg, and a pinch of allspice or cloves. It won’t change the taste much but still keeps the warm spice profile.

Is canned pumpkin puree okay to use?

Yes, canned pumpkin puree works perfectly and is actually the most common choice. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I use regular milk instead of buttermilk?

You can substitute regular milk, but adding a tablespoon of lemon juice or white vinegar to the milk and letting it sit for 5 minutes will mimic that tangy buttermilk effect and help with fluffiness.

How do I soften butter quickly if I forgot to take it out?

A quick method is to cut the butter into small cubes and let it sit at room temperature for about 15-20 minutes. Alternatively, you can soften it slightly in the microwave on low power in very short bursts, but be careful not to melt it.

Can I make the cinnamon butter ahead of time?

Definitely! Cinnamon butter keeps well in the fridge for up to a week. Just remember to let it soften a bit before spreading on warm pancakes, or warm it gently to regain that perfect creamy texture.

Final Thoughts

There is something truly special about waking up to a stack of Pumpkin Pancakes with Cinnamon Butter. They’re cozy, bursting with flavor, and a little indulgent in the best way possible. Whether you’re making them for a weekend brunch or a festive holiday morning, these pancakes will quickly become a go-to in your recipe collection. I hope you have as much fun making and enjoying them as I do sharing them with those I care about. Happy cooking!

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