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As the leaves begin to change and the air turns crisp, the arrival of autumn brings with it a wave of warm, comforting flavors. Among these, pumpkin spice reigns supreme, evoking memories of cozy gatherings and festive celebrations. The allure of pumpkin spice is undeniable, capturing the hearts and taste buds of many every season. This flavor profile has become synonymous with fall, appearing in everything from lattes to baked goods. However, there's one dish that truly embodies the essence of autumn—and that's the fluffy, delectable Pumpkin Spice Pancakes with Cinnamon Butter.

Pumpkin Pancakes with Cinnamon Butter

Embrace the warmth of fall with Pumpkin Spice Pancakes topped with rich Cinnamon Butter. This delightful breakfast combines fluffy pancakes infused with pumpkin and aromatic spices like cinnamon and nutmeg. As you enjoy the aroma of fresh pancakes cooking, imagine the cozy gatherings they inspire. With a perfect blend of flavors and textures, this recipe brings the essence of autumn to your table, making every bite an inviting experience. Perfect for a festive brunch or a leisurely morning!
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Ingredients
  

For the Pumpkin Pancakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/4 cup brown sugar, packed

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons melted butter

For the Cinnamon Butter:

1/2 cup unsalted butter, softened

2 tablespoons powdered sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Instructions
 

Prepare the Cinnamon Butter: In a small mixing bowl, combine the softened butter, powdered sugar, ground cinnamon, and vanilla extract. Mix well until the ingredients are fully incorporated and a smooth paste forms. Set aside or refrigerate until needed.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.

      Mix Wet Ingredients: In another bowl, combine the pumpkin puree, eggs, brown sugar, vanilla extract, buttermilk, and melted butter. Whisk until smooth and homogenous.

        Combine Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix; it’s okay if some lumps remain.

          Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter. Pour about 1/4 cup of the pancake batter onto the heated skillet for each pancake. Cook for 3-4 minutes or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter.

            Serve: Stack the pancakes on plates, adding a pat of cinnamon butter on top of each stack. Drizzle with maple syrup, if desired, and sprinkle with additional cinnamon for garnish.

              Enjoy: Serve warm and enjoy the flavors of fall with every scrumptious bite!

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings