Pumpkin Pancakes with Cinnamon Butter: The Best Fall Treat
Deliciously fluffy pumpkin pancakes topped with cinnamon butter make for the perfect fall breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 3 tablespoons softened butter
- 1 teaspoon powdered sugar
- 1/2 teaspoon additional cinnamon for topping
Instructions
- In a large bowl, mix flour, pumpkin puree, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together egg, milk, and melted butter.
- Combine wet and dry ingredients and stir until just mixed.
- Heat a griddle over medium heat and pour batter to form pancakes.
- Cook until bubbles form and edges look set, then flip and cook until golden brown.
- For the cinnamon butter, mix softened butter, powdered sugar, and cinnamon until combined.
- Serve pancakes warm with cinnamon butter on top.
Notes
- For fluffier pancakes, let the batter rest for a few minutes.
- Top with maple syrup for added sweetness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: Pumpkin Pancakes, Cinnamon Butter, Fall Treat