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Pumpkin Pancakes With Cinnamon Butter

Pumpkin pancakes with cinnamon butter: fluffy griddle pancakes made with pumpkin puree and pumpkin pie spice, then topped with whipped cinnamon honey butter that melts and drips down the stack. Easy steps for mixing, a short rest for better texture, and medium-heat cooking for golden edges.
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Prep Time 15 minutes
Cook Time 20 minutes
rest time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the pancakes
  • 1.5 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla
For cinnamon honey butter
  • 0.5 cup unsalted butter, softened
  • 3 tbsp honey
  • 1.5 tsp cinnamon
  • 0.25 tsp vanilla
  • 1 salt pinch

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make cinnamon honey butter
  1. Beat softened butter with honey, cinnamon, vanilla, and a pinch of salt until smooth and fluffy, using a thick, airy texture as the visual cue.
  2. Refrigerate the butter to firm slightly for 5 minutes so it holds its shape when placed on the hot pancakes.
Mix pancake batter
  1. Whisk the all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk the pumpkin puree, buttermilk, eggs, melted butter, and vanilla in a separate bowl until smooth.
  3. Fold the wet ingredients into the dry ingredients just until combined, stopping as soon as no dry streaks remain.
  4. Rest the batter for 5 minutes to help the pancakes cook up tender.
Cook pancakes
  1. Heat a greased griddle over medium heat (about 350°F/175°C) until it’s warm and ready to sizzle lightly.
  2. Pour about 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and the edges look set.
  3. Flip and cook for another 2-3 minutes until golden and cooked through.
Serve
  1. Place a generous knob of cinnamon honey butter on top of each hot pancake so it melts immediately and drips down the sides.
  2. Serve with maple syrup on the side for pooling at the base.

Notes

Pro tip: Resting the batter (and slightly firming the cinnamon butter) helps the pancakes keep a tender crumb and makes the topping melt in ribbons instead of soaking in. Store leftover pancakes in the fridge up to 3 days; reheat in a skillet over low heat. Freeze pancakes up to 2 months (freeze without syrup and butter), and thaw before reheating. For a dairy-light swap, use lactose-free buttermilk and lactose-free butter.