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Pumpkin Pancakes with Cinnamon Butter

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Mmmm, everyone needs a good recipe for pumpkin pancakes for the fall season, right? Well, this one is delicious topped with a scrumptious cinnamon honey butter.

Be sure to save this recipe for cozy weekend breakfasts, brunch events, or to treat overnight guests who visit this holiday season.

Pancakes stacked on a plate with syrup in the background.

Homemade Pumpkin Pancakes with Tasty Butter

Once the weather starts to cool I start to crave heartier breakfasts, like pancakes. The fluffy breakfast treat is a great way to enjoy fall flavors like pumpkin. Add the cinnamon honey butter and you have yourself the tastiest autumn breakfast around!

The ingredients used are quite simple and you may have most of them on hand. Fire up that griddle for a cozy Sunday morning breakfast that will fill your home with the irresistible scents of fall!

Overhead image of ingredients needed for pumpkin pancakes.

Easy Pumpkin Pancakes Ingredients

Here’s what you need to make this recipe. The measurements are in the printable recipe card below.

For the pancake batter:

  • Flour
  • Brown sugar
  • Baking powder
  • Salt
  • Whole milk
  • Pumpkin purée
  • Eggs
  • Butter
  • Pumpkin pie spice

For the cinnamon honey butter:

  • Butter
  • Honey
  • Powdered sugar
  • Cinnamon

How to make the best pumpkin pancakes with honey butter

A clear mixing bowl with ingredients in it.

Blend the cinnamon honey butter ingredients (butter, honey, powdered sugar, and cinnamon) together and store in the refrigerator in an airtight container until ready to serve.

Cinnamon honey butter mixed in a bowl.

Whisk the flour, brown sugar, baking powder, salt, and pumpkin pie spice together in a large mixing bowl.

Dry ingredients in a mixing bowl.

Mix in the melted butter, eggs, pumpkin purée, and whole milk and stir until blended.

Ingredients for pancakes in a bowl.

Pour 1/4 cup of batter for each pancake onto a hot, lightly greased skillet or griddle.

Batter for pumpkin hot cakes in a mixing bowl.

When bubbles start to form on top of the pancakes and the sides start to brown, flip them to the other side and cook until brown and fluffy.

A pancake in a skillet.

Transfer the pancakes to a plate and serve hot with cinnamon honey butter and maple syrup.

A slice taken out of a stack of pancakes on a plate.

Pumpkin Pancakes Recipe Notes and FAQ

Do I have to make the honey cinnamon butter?

No, you can skip making the cinnamon honey butter if you’d like. Regular butter is an excellent option.

Pancakes stacked on a plate with butter and cinnamon sticks on the table.

Can I make pumpkin waffles with this batter?

Yes, you may use this batter to make waffles if you choose.

Pancakes on a plate topped with honey butter and a pitcher of syrup in the background.

Can I use pumpkin pie filling?

No, be sure to use canned pumpkin purée, NOT pumpkin pie filling.

Pouring syrup over pumpkin pancakes with a scoop of cinnamon butter.

What supplies do I need to make this recipe?

You will need a large mixing bowl, a large skillet or griddle, and a spatula to make this recipe.

Fork full of pancakes above the plate of pumpkin pancakes.
Yield: 10-12 Pancakes

Pumpkin Pancakes with Cinnamon Honey Butter

Pancakes stacked on a plate with syrup in the background.

Rich and fluffy pumpkin pancakes with a delicious honey cinnamon butter topping.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


Pancake Batter

  • 1 3/4 cups Flour
  • 3 tablespoons Brown Sugar
  • 2 tablespoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 cups Whole Milk
  • 3/4 cup canned Pumpkin (not Pumpkin Pie filling)
  • 2 Eggs
  • 3 tablespoons Butter, melted
  • 2 teaspoons Pumpkin Pie Spice

Cinnamon Honey Butter

  • 1 stick Butter, softened
  • 1 tablespoon Honey
  • 1/3 cup Powdered Sugar
  • 1 1/4 teaspoon Cinnamon


  1. Blend all cinnamon honey butter ingredients together and store in refrigerator in an airtight container until ready to serve.
  2. Whisk all dry ingredients together in a large mixing bowl.
  3. Mix in melted butter, eggs, pumpkin, and milk and stir until blended.
  4. Pour 1/4 cup batter for each pancake into hot, lightly greased skillet or griddle.
  5. When bubbles start to appear on top of the pancakes and the sides start to brown, flip them to the other side and cook until brown and fluffy.
  6. Transfer to a plate and serve hot with cinnamon honey butter and maple syrup.


  • The honey butter is optional. Feel free to use regular butter if you'd like to skip this step.
  • The batter from the recipe can also be used to make pumpkin waffles.
  • Be sure to use canned pumpkin puree, not pumpkin pie filling.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 442mgCarbohydrates: 25gFiber: 1gSugar: 9gProtein: 4g

Nutrition facts are an estimate only.

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