Pumpkin Pancakes with Cinnamon Butter


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

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.

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

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

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.

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

Such a tasty fall breakfast!

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