Pumpkin Pancakes with Cinnamon Butter: A Fall Delight

Autumn’s arrival brings a wave of cozy comfort food cravings, and nothing embodies that feeling quite like a stack of warm, fluffy pumpkin pancakes, drizzled with a luscious cinnamon butter. This recipe isn’t just about breakfast; it’s about creating a moment of pure autumnal bliss, a celebration of the season’s vibrant flavors and heartwarming aromas. Imagine the soft, spiced pumpkin pancakes melting in your mouth, their gentle sweetness perfectly balanced by the warm, fragrant cinnamon butter. It’s a symphony of textures and tastes that will transport you to a cozy autumn afternoon, regardless of the weather outside. This recipe is incredibly versatile; it’s perfect for a lazy weekend brunch, a festive holiday breakfast, or even a unique dessert. Whether you’re a seasoned baker or a kitchen novice, this recipe is guaranteed to impress, delivering the ultimate fall treat, and creating memories around the table.

Why You’ll Love This Pumpkin Pancakes with Cinnamon Butter Recipe

This recipe for Pumpkin Pancakes with Cinnamon Butter is more than just a collection of ingredients; it’s a journey to deliciousness that you’ll want to repeat again and again. Here’s why you’ll fall head over heels for these delightful pancakes:

• Unbelievably Fluffy Texture: The secret lies in the perfect balance of baking powder and baking soda, resulting in pancakes so light and airy, they practically melt in your mouth.
• Intense Pumpkin Flavor: We use real pumpkin puree, ensuring a rich, authentic pumpkin taste that isn’t overpowering but perfectly complements the other spices.
• Warm Spice Symphony: The blend of cinnamon, nutmeg, and cloves creates a warm, inviting aroma that will fill your kitchen with the essence of fall. It’s the perfect balance of spice, not too strong and not too subtle.
• Decadent Cinnamon Butter: This isn’t your average butter; it’s a heavenly combination of softened butter, powdered sugar, and cinnamon, adding an extra layer of flavor and richness to the pancakes.
• Easy and Quick Preparation: This recipe is surprisingly simple to make, requiring minimal effort and readily available ingredients. Even beginners can master this recipe with ease.
• Versatile and Adaptable: From adding chocolate chips for a twist to making it gluten-free, this recipe is easily adapted to suit various dietary needs and preferences. Explore the variations section below for some exciting ideas!
• Perfect for Any Occasion: These Pumpkin Pancakes with Cinnamon Butter are ideal for everything from a quiet weekend breakfast to a celebratory brunch with friends and family. They’re sure to impress everyone.

Why You Should Try This Pumpkin Pancakes with Cinnamon Butter Recipe

In a world of countless pancake recipes, what makes this one stand out? Let’s delve into the compelling reasons why you absolutely *should* try this recipe:

• Seasonal Delight: Embrace the spirit of autumn with a recipe that captures the essence of the season. This is the perfect way to enjoy the fall flavors at their peak.
• Elevated Comfort Food: This recipe takes a classic breakfast staple and elevates it to a whole new level with the addition of pumpkin and cinnamon butter. It’s comfort food with a touch of sophistication.
• Impress Your Loved Ones: This recipe is guaranteed to be a crowd-pleaser, whether you’re serving it to family, friends, or even just yourself! It’s a showstopper of a breakfast that’s both delicious and beautiful.
• Share the Joy: Baking is a wonderful way to share love and happiness. Make a batch of these pancakes and share the joy of a delicious, homemade treat with those you cherish.
• Perfect for Meal Prep: Make a big batch of pancake batter ahead of time, and store it in the fridge for a quick and easy breakfast throughout the week. Just heat and cook when you’re ready!
• Instagrammable Deliciousness: The vibrant orange hue of the pumpkin pancakes, topped with a swirl of cinnamon butter, makes for the perfect picture-perfect breakfast to share on your social media.
• A Recipe to Remember: This recipe will become a staple in your autumn recipe repertoire, guaranteed to be enjoyed for years to come. It’s a keeper!

Ingredients and Utensils for Perfect Pumpkin Pancakes with Cinnamon Butter

Gathering the right ingredients and tools is crucial for creating the best Pumpkin Pancakes with Cinnamon Butter. Let’s ensure we have everything we need for a successful baking experience.

Ingredients:

For the Pumpkin Pancakes:

• 1 ½ cups all-purpose flour: Provides the structure for your pancakes. You can substitute with gluten-free all-purpose flour for a gluten-free version. Look for brands specifically designed for baking.
• 2 teaspoons baking powder: A leavening agent that creates those fluffy pancakes. Make sure it’s fresh for best results; check the expiration date.
• ½ teaspoon baking soda: Another leavening agent that works in conjunction with baking powder. Again, check the expiration date for optimal results.
• ½ teaspoon ground cinnamon: A classic fall spice that adds warmth and depth of flavor. Look for Ceylon cinnamon for a superior flavor profile.
• ¼ teaspoon ground nutmeg: Adds a subtle warmth and complexity to the flavor. Freshly grated nutmeg is always best, but ground nutmeg works perfectly well.
• ¼ teaspoon ground cloves: A strong spice, use sparingly for a hint of warmth. A little goes a long way!
• ½ teaspoon salt: Enhances the flavors of the other ingredients. Don’t skip the salt!
• 1 ½ cups pumpkin puree (canned): The star of the show! Use pure pumpkin puree, not pumpkin pie filling.
• 1 cup milk (any kind): Adds moisture and richness to the batter. Whole milk will produce richer pancakes, but any type will work.
• 1 large egg: Binds the ingredients together and adds richness. Ensure the egg is fresh for optimal results.
• ¼ cup melted unsalted butter: Adds flavor and moisture to the batter. Let the butter cool slightly before adding it to avoid cooking the egg.
• 2 tablespoons granulated sugar (optional, for sweeter pancakes): Adjust to your preference; some find the pumpkin’s natural sweetness sufficient.

For the Cinnamon Butter:

• ½ cup (1 stick) unsalted butter, softened: The base of our delicious cinnamon butter. Make sure the butter is soft enough to cream easily with the powdered sugar.
• 2 tablespoons powdered sugar: Adds sweetness and a smooth texture to the butter. Sift the powdered sugar for a smoother consistency.
• 1 teaspoon ground cinnamon: Adds warmth and that signature cinnamon flavor. Use good quality cinnamon for the best taste.

Utensils:

• Large mixing bowls (2): One for the dry ingredients and one for the wet ingredients. Glass or stainless steel bowls are ideal.
• Whisk: For smoothly combining the ingredients. A balloon whisk works perfectly for this task.
• Measuring cups and spoons: For accurate ingredient measurements. Use dry measuring cups for dry ingredients and liquid measuring cups for liquids.
• Spatula or wooden spoon: For gently folding the wet and dry ingredients together. Avoid overmixing.
• Lightly oiled griddle or frying pan: For cooking the pancakes. A non-stick surface is recommended for easy flipping.
• Medium bowl: For making the cinnamon butter.
• Electric mixer (optional): For creaming the butter and powdered sugar for the cinnamon butter, though it can be done manually.
• Serving plates and utensils: To display your delicious creation!

Detailed Steps for Making Pumpkin Pancakes with Cinnamon Butter

Let’s embark on the journey of creating these mouthwatering Pumpkin Pancakes with Cinnamon Butter. Follow these steps carefully, and you’ll be rewarded with a breakfast (or dessert!) that’s both delicious and impressive.

Making the Pumpkin Pancakes:

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the leavening agents for perfectly fluffy pancakes. **Be thorough in this step!**
2. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using). **Ensure the melted butter has cooled slightly** to prevent cooking the egg.
3. Gently Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. **Do not overmix!** A few lumps are okay; overmixing will develop the gluten in the flour, resulting in tough pancakes.
4. Heat the Griddle: Heat a lightly oiled griddle or frying pan over medium heat. **Ensure the griddle is hot enough** before adding the batter; otherwise, your pancakes will stick.
5. Cook the Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. **Flip the pancakes only once** when bubbles start to form on the surface and the edges look set.
6. Serve Immediately: Serve the pancakes immediately with a generous dollop of cinnamon butter. These are best enjoyed fresh off the griddle!

Making the Cinnamon Butter:

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. An electric mixer can speed up this process, but it can be done by hand with a little elbow grease. **The key is to get the mixture light and airy.**
2. Stir in Cinnamon: Stir in the ground cinnamon until well combined. **Make sure the cinnamon is evenly distributed** throughout the butter for consistent flavor.

Tips and Variations for Your Pumpkin Pancakes with Cinnamon Butter

Here are some tips and variations to personalize your Pumpkin Pancakes with Cinnamon Butter experience:

• Ingredient Alternatives: Substitute almond milk or oat milk for dairy milk for a dairy-free option. Use gluten-free flour blend for gluten-free pancakes. Consider maple syrup instead of granulated sugar for a healthier alternative.
• Spice it Up: Add a pinch of ginger or cardamom for extra warmth. Experiment with different spice combinations to find your perfect blend.
• Add-ins: Fold in chocolate chips, chopped nuts, or dried cranberries for added texture and flavor. Mini chocolate chips are perfect for this!
• Vegan Version: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) or applesauce. Use vegan butter for the pancakes and cinnamon butter.
• Gluten-Free Version: Use a high-quality gluten-free all-purpose flour blend. Some blends may require slightly more liquid than the original recipe.
• Avoid Overmixing: This is crucial for fluffy pancakes. Overmixing develops the gluten, resulting in tough pancakes.
• Don’t overcrowd the pan: Give each pancake enough space to cook evenly. Cook in batches if necessary.
• Adjust Sweetness: Taste the batter before cooking and add more sugar if needed. The pumpkin’s natural sweetness varies.

Nutritional Values and Benefits of Pumpkin Pancakes with Cinnamon Butter

While indulging in delicious treats, it’s beneficial to understand the nutritional aspects. While this recipe isn’t a health food, it offers some nutritional benefits:

(Note: The exact nutritional information will vary based on the specific ingredients used and portion size. This is an estimate and should be considered an approximation. Use a nutrition calculator for precise values.)

Approximate Nutritional Information (per pancake):

• Calories: 200-250
• Protein: 4-5g
• Fat: 10-12g
• Carbohydrates: 25-30g

Benefits of Ingredients:

• Pumpkin: Rich in Vitamin A, beta-carotene, and fiber. Supports healthy vision and digestion.
• Cinnamon: May help regulate blood sugar levels and has anti-inflammatory properties.
• Nutmeg: A source of antioxidants and may have mood-boosting effects.
• Whole Wheat Flour (Optional): Offers more fiber compared to all-purpose flour.

FAQs

In conclusion, this recipe for Pumpkin Pancakes with Cinnamon Butter is a testament to the simple joys of autumn baking. The combination of fluffy pancakes, warm spices, and decadent cinnamon butter creates an unforgettable culinary experience. It’s a recipe that’s both easy to make and guaranteed to impress. I encourage you to try it out, and don’t forget to share your creations with us in the comments below! You can also share your photos on Pinterest here and tag us! For more delicious recipes, check out our other articles, such as our Creamy Garlic Parmesan Pasta or our Pumpkin Cookies with Creamy Frosting recipes found on recipesamaya.com.

Fluffy Pumpkin Pancakes with Warm Cinnamon Butter

These delightful pumpkin pancakes are spiced perfectly and topped with a creamy cinnamon butter for a cozy breakfast or brunch treat. Easy to make and guaranteed to impress!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Pancakes Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 1.5 cups Pumpkin puree Canned
• 1 cup Milk Any kind
• 1 Large egg
• 0.25 cup Melted unsalted butter
• 2 tablespoons Granulated sugar Optional

Cinnamon Butter Ingredients

• 0.5 cup Unsalted butter Softened
• 2 tablespoons Powdered sugar
• 1 teaspoon Ground cinnamon

Equipment

• Large Mixing Bowl
• Whisk
• Medium Bowl
• Griddle or Frying Pan
• Spatula

Method

 

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
2. In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using).
3. Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a lightly oiled griddle or frying pan over medium heat.
5. Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. While pancakes cook, make the cinnamon butter: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the cinnamon.
7. Serve pancakes immediately, topped with a generous dollop of cinnamon butter.

Notes

For extra flavor, add ½ teaspoon of vanilla extract to the pancake batter. You can also add chocolate chips, pecans, or other mix-ins to the batter. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.