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Pumpkin Pancakes

Fluffy Pumpkin Pancakes with Creamy Cinnamon Butter Bliss

These Pumpkin Pancakes embody the essence of Autumn with their fluffy texture and creamy cinnamon butter.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour Substitute with gluten-free flour for gluten-free option.
  • 2 teaspoons baking powder Ensure it's fresh for the best rise.
  • 0.5 teaspoon baking soda Can be replaced with more baking powder if needed.
  • 2 tablespoons sugar Using brown sugar deepens the flavor.
  • 1 teaspoon ground cinnamon Feel free to add more for spiciness.
  • 1 teaspoon pumpkin pie spice Homemade versions work well.
  • 1 large egg A flax egg can be used for a vegan option.
  • 0.75 cup milk Non-dairy options work well.
  • 1 cup pumpkin purée Canned or homemade can be used.
  • 2 tablespoons vegetable oil Substitute with melted butter for richness.
  • 1 teaspoon vanilla bean paste Vanilla extract can work in place.
Cinnamon Sugar Swirl
  • 2 tablespoons butter Softened for mixing.
  • 2 tablespoons granulated sugar Brown sugar can be an alternative.
  • 1 teaspoon ground cinnamon Adjust based on taste.
Cinnamon Butter
  • 0.5 cup butter Unsalted is preferred for flavor control.
  • 1 cup powdered sugar Reduce for less sweetness.
  • 1 teaspoon ground cinnamon Adds warm autumn flavor.
  • 1 tablespoon honey Maple syrup can be a substitute.
  • 1 teaspoon vanilla bean paste Vanilla extract is a substitute.

Equipment

  • mixing bowl
  • whisk
  • piping bag
  • Skillet

Method
 

Pumpkin Pancake Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, ground cinnamon, and pumpkin pie spice until well combined.
  2. Create a well in the center and add the egg, milk, pumpkin purée, vegetable oil, and vanilla bean paste. Mix gently until just combined.
  3. In a separate bowl, combine the softened butter, granulated sugar, and ground cinnamon until creamy.
  4. Add a tablespoon of the pancake batter to thicken the mixture, then transfer to a piping bag.
  5. Preheat a skillet over medium heat and lightly oil the surface. Pour 1/4 cup of pancake batter onto the pan.
  6. Pipe the cinnamon swirl mixture in a spiral on top of the batter and cook until bubbles form, about 1-2 minutes.
  7. Add a tablespoon of water to the edge of the pan and cover with a lid to create steam. Allow to steam for 1-2 minutes.
  8. Prepare the creamy cinnamon butter by whipping together softened butter, powdered sugar, ground cinnamon, honey, and vanilla bean paste until smooth.
  9. Once pancakes are cooked, stack them on a plate, pipe or dollop the creamy cinnamon butter on top, and serve.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 40IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better rising. Avoid overmixing the batter to keep pancakes fluffy.

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