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Pumpkin Pancakes with Cinnamon Butter Recipe

Pumpkin Pancakes with Cinnamon Butter Recipe
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★★★★★

4.8 from 18 reviews

These Pumpkin Pancakes with Cinnamon Butter offer a delightful twist on classic pancakes, infusing them with rich pumpkin flavor and warm pumpkin pie spice. Topped with a luscious cinnamon-infused butter, this breakfast treat is perfect for fall mornings or any time you crave comforting, seasonal flavors.

Ingredients

Scale

For the Pumpkin Pancakes

  • 2 cups pancake mix (preferably buttermilk-based, e.g., Aunt Jemima)
  • 1 1/3 cups buttermilk
  • 1 tsp pumpkin pie spice
  • 1/2 cup pure pumpkin puree

For the Cinnamon Butter

  • 1/2 cup softened unsalted butter
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/4 tsp ground cinnamon

Instructions

  1. Mix the Pancake Batter: In a large bowl, combine the pancake mix, buttermilk, pumpkin pie spice, and pumpkin puree. Whisk thoroughly until a smooth batter forms. Set the mixture aside to rest while preparing the cinnamon butter.
  2. Prepare the Cinnamon Butter: Using a stand mixer or a hand mixer, whip the softened butter on medium speed for about 3 to 5 minutes until creamy and smooth. Add powdered sugar, vanilla extract, and ground cinnamon, then mix until fully combined. Transfer the cinnamon butter to a piping bag or airtight container and refrigerate until ready to serve.
  3. Cook the Pancakes: Heat a skillet or griddle over medium heat and lightly grease it. Pour batter onto the hot surface, making approximately 10 pancakes. Cook each pancake until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 2 minutes.
  4. Serve: Plate the warm pumpkin pancakes and generously top with cinnamon butter. Optionally, drizzle with maple syrup for extra sweetness. Serve immediately and enjoy the warm, spicy flavors.

Notes

  • You can adjust the pancake mix to buttermilk ratio to achieve your preferred batter thickness; this recipe yields relatively thick pancakes.
  • Different pancake mix brands may require slight variations in liquid quantity; start with 1 1/3 cups buttermilk and add more if the batter is too thick.
  • Use unsalted butter for the cinnamon butter to better control the sweetness.
  • Cinnamon butter can be made ahead and stored in the refrigerator; allow it to soften slightly before serving for easy spreading.
  • For a vegan alternative, substitute with plant-based pancake mix, non-dairy milk, and vegan butter.

Nutrition

Keywords: pumpkin pancakes, cinnamon butter, fall breakfast, pumpkin spice, pancakes recipe, autumn breakfast

Find it online: https://lucabites.com/pumpkin-pancakes-with-cinnamon-butter-recipe/