Pumpkin Pancakes with Cinnamon Butter: The Best Fall Treat
These delicious pumpkin pancakes topped with cinnamon butter make for the perfect fall breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1/4 cup butter, softened
- 1 teaspoon powdered sugar
- 1/2 teaspoon cinnamon (for topping)
Instructions
- In a bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together milk, pumpkin puree, eggs, sugar, and melted butter.
- Combine the wet and dry ingredients until just mixed.
- Heat a skillet over medium heat and pour a ladle of batter for each pancake.
- Cook until bubbles form and edges are set, then flip and cook until golden.
- For cinnamon butter, mix softened butter, powdered sugar, and cinnamon together.
- Serve pancakes warm with a dollop of cinnamon butter on top.
Notes
- For extra flavor, add chopped pecans or walnuts to the batter.
- Serve with maple syrup for added sweetness.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Pumpkin Pancakes, Fall Recipe, Cinnamon Butter