Pumpkin Pancakes with Cinnamon Honey Butter
Rich and fluffy pumpkin pancakes with a delicious honey cinnamon butter topping.
Servings: 12 pancakes
Calories: 227kcal
Ingredients
Pancake Batter
- 1 ¾ cup flour
- 3 tbsp brown sugar
- 2 tbsp baking powder
- ½ tsp salt
- 1 ½ cup milk whole
- ¾ cup Pure Pumpkin not Pumpkin Pie filling
- 2 egg
- 3 tbsp butter melted
- 2 tsp pumpkin pie spice
Instructions
- Blend all cinnamon honey butter ingredients together and store in refrigerator in an airtight container until ready to serve.½ cup butter, ⅓ cup powdered sugar, 1 ¼ tsp cinnamon, 1 tbsp honey
- Whisk all dry ingredients together in a large mixing bowl.1 ¾ cup flour, 3 tbsp brown sugar, 2 tbsp baking powder, ½ tsp salt, 2 tsp pumpkin pie spice
- Mix in melted butter, eggs, pumpkin, and milk and stir until blended.¾ cup Pure Pumpkin, 2 egg, 3 tbsp butter, 1 ½ cup milk
- Pour 1/4 cup batter for each pancake into hot, lightly greased skillet or griddle.
- 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.
- Transfer to a plate and serve hot with cinnamon honey butter and maple syrup.
Notes
- 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.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 206mg | Potassium: 320mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2797IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg