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Pumpkin pancakes with cinnamon butter are just what you need to start your day all November long.
Here's what you'll need:
For Cinnamon Butter:
The Process
To make the cinnamon butter, start with 1 stick of room temperature butter. Using an electric mixer, whip the butter with 1 cup powdered sugar and 1 1/2 teaspoons ground cinnamon. Chill or serve room temperature.
In a bowl, mix together the wet ingredients: 1 cup pumpkin, 3 tablespoons vegetable oil, 2 eggs, 1 3/4 cups milk, 1/3 cup brown sugar, and 1 teaspoon vanilla extract.
In another bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons ground cinnamon.
Pour the wet ingredients into the dry ingredients and stir until combined.
Heat a pan or griddle to medium-low heat. My stovetop gets very hot so I keep it on the low side, so adjust your heat as needed. Melt a tablespoon of butter.
**If you like pancakes with crispy edges, add more butter and slightly increase the heat. If you do not like crispy edges, do not keep adding butter and keep the heat lower. I usually take a napkin and spread out the butter so that the pancakes have that smooth, golden-brown look.
Add 1/2 cup of batter to the pan and let it cook for 1-2 minutes or until bubbles start to form on top. Flip the pancake and cook for 1-2 minutes on the other side. Repeat until all of the pancakes are done. This recipe makes 10-6" pancakes. Serve with cinnamon butter, or my favorite, whipped cream and syrup!
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Cinnamon Butter |
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Amount |
Ingredient |
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1 stick |
Butter, room temperature |
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1 cup |
Powdered sugar |
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1 ½ tsp |
Ground cinnamon |
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1. Use an electric mixer to whip butter, cinnamon, and sugar until smooth. Serve room temperature or chilled. |
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Pumpkin Pancakes |
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Prep Time: 10 minutes Cook Time: 5 minutes |
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Makes: 10-6” Pancakes |
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Amount |
Ingredient |
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1 cup |
Canned Pure Pumpkin |
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3 tbsp |
Vegetable Oil |
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1 ¾ cups |
Milk |
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1/3 cup |
Brown sugar |
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2 |
Eggs |
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1 tsp |
Vanilla extract |
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2 cups |
All-purpose flour |
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2 tsp |
Baking powder |
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1 tsp |
Baking soda |
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½ tsp |
Salt |
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1 ½ tsp |
Ground cinnamon |
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1. In a bowl, mix the wet ingredients: pumpkin, oil, milk, brown sugar, eggs, and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. 2. Pour the wet ingredients into the dry ingredients and stir until fully combined. 3. Heat a pan or griddle to medium-low heat. Melt 1 tablespoon of butter. Pour ½ cup of batter onto the pan and let it cook for 1-2 minutes or until bubbles start to appear. Flip, and cook for an additional 1-2 minutes. Serve with syrup, cinnamon butter, or whipped cream. |
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