Pumpkin Pancakes with Cinnamon Butter
These fluffy Pumpkin Pancakes are the perfect cozy breakfast for fall. They’re made with real pumpkin puree, warm pumpkin spice, and buttermilk. Serve them with cinnamon butter and maple syrup to enjoy all those comforting autumn flavors. They’re so simple and easy to make!
It’s starting to chilly here in the morning, which makes me crave all things pumpkin spice. While I normally make my healthy pumpkin pancakes, today I was thinking about the pumpkin spice pancakes with cinnamon butter from Luke’s Diner on Gilmore Girls.
I decided to recreate the magic in my own kitchen. Of course, my version involved a messy counter and a toddler who is always asking to help.
It’s nice having a little sous chef, but it also means lots of interruptions, multiple snack breaks, and at least one pancake that looked like a pumpkin-shaped crime scene.
As soon as these pancakes hit the griddle, the smell of pumpkin spice will start to fill your kitchen, and suddenly, everything will feel a little more cozy and like all is right in the world.
These have quickly become one of my family’s favorite fall breakfast recipes and I hope you’ll fall in love with them too!
Pumpkin pancake with cinnamon butter ingredients
Below is everything you’ll need to make these Luke’s Diner inspired pumpkin pancakes with homemade cinnamon butter.
Cinnamon butter: To make the cinnamon butter, you’ll need salted butter, confectioners’ sugar, pure maple syrup, and ground cinnamon. If you’re using unsalted butter, make sure to add a pinch of salt to the butter.
All-purpose flour: For the best flavor and texture, I recommend using all-purpose flour. If you’re looking for a healthier pancake recipe, check out my healthy pumpkin pancakes.
Brown sugar: I add just a little sugar to make these pancakes lightly sweet. You can sweeten them up with your desired toppings. You can use granulated sugar if you prefer, but I like the flavor brown sugar adds.
Baking powder and baking soda: These leavening agents help the pancakes get thick and fluffy.
Salt: This helps to balance the flavor of everything.
Pumpkin pie spice: My homemade pumpkin pie spice includes ground cinnamon, ground ginger, ground nutmeg, and ground cloves (or allspice).
Pumpkin puree: I use canned pumpkin puree, E.D.SMITH® Pure Pumpkin brand (which is available in Canada). A popular brand in the USA to use is Libby’s.
Buttermilk: This has a slightly tangy taste. When it’s combined with baking soda, this helps the pancakes get thick and fluffy.
Egg: This helps bind the ingredients together.
Vanilla extract: This gives the pancakes good flavor.
Unsalted butter: Butter gives the pancakes the best flavor. Melt the butter, then let it cool slightly before adding it to the buttermilk and egg mixture.
How to make pumpkin pancakes with cinnamon butter
Make the cinnamon butter. In a medium mixing bowl, add the butter, confectioners’ sugar, maple syrup, and cinnamon. Use a handheld mixer to beat the butter mixture until light and fluffy, about 3 to 4 minutes. Taste and add more cinnamon or confectioners’ sugar if desired.
Mix the dry ingredients. In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves (or allspice if using). Whisk together until everything is combined.
Mix the wet ingredients. In a medium mixing bowl, add the pumpkin puree, buttermilk, egg, vanilla extract, and melted butter. Whisk together until everything is combined.
Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and gently whisk together until just combined. You want to make sure there are no visible clumps of flour. It’s normal for the pancake mix to look lumpy. DO NOT OVERMIX.
Let the batter rest for 10 to 15 minutes at room temperature. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.
Cook the pancakes. Heat a griddle or large nonstick skillet over medium heat. Once hot, turn the heat down to medium-low and brush the skillet with melted butter, ghee, or cooking spray.
Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.
Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2 to 3 minutes.
Confidently flip the pancake and let the other side cook for another 1 to 2 minutes, or until the pancake is cooked through.
Serve and enjoy! I like to serve these pumpkin pancakes with cinnamon butter and pure maple syrup or whipped cream.
More pumpkin recipes to try:
Please let me know how you like this Pumpkin Pancake recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these pumpkin pancakes as much as I do.
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Pumpkin Pancakes with Cinnamon Butter
- Total Time: 30 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These fluffy Pumpkin Pancakes are the perfect cozy breakfast for fall. They’re made with real pumpkin puree, warm pumpkin spice, and buttermilk. Serve them with cinnamon butter and maple syrup to enjoy all those comforting autumn flavors. They’re so simple and easy to make!
Ingredients
Cinnamon butter
- 1/2 cup (113g) salted butter
- 2–3 tablespoons confectioners’ sugar, depending on how sweet you like it
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon, or more to taste
Pumpkin Pancakes
- 1 1/4 cups (150g) all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (or allspice)
- 1/2 cup (115g) canned pumpkin puree (NOT pumpkin pie filing)
- 3/4 cup (178ml) – 1 cup (237ml) buttermilk, depending on desired batter thickness
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Make the cinnamon butter. In a medium mixing bowl, add the butter, confectioners’ sugar, maple syrup, and cinnamon. Use a handheld mixer to beat the butter mixture until light and fluffy, about 3 to 4 minutes. Taste and add more cinnamon or confectioners’ sugar if desired.
- Mix the dry ingredients. In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves (or allspice if using). Whisk together until everything is combined.
- Mix the wet ingredients. In a medium mixing bowl, add the pumpkin puree, buttermilk (I always use 1 cup of buttermilk), egg, vanilla extract, and melted butter. Whisk together until everything is combined.
- Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and gently whisk together until just combined. You want to make sure there are no visible clumps of flour. It’s normal for the pancake mix to look lumpy. DO NOT OVERMIX. (If you prefer thinner pancakes, add more buttermilk, 1 tablespoon at a time, until you reach your desired consistency).
- Let the batter rest for 10 to 15 minutes at room temperature. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.
- Cook the pancakes. Heat a griddle or large nonstick skillet over medium heat. Once hot, turn the heat down to medium-low and brush the skillet with melted butter, ghee, or cooking spray.
- Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.
- Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2 to 3 minutes. Confidently flip the pancake and let the other side cook for another 1 to 2 minutes, or until the pancake is cooked through.
- Serve and enjoy! I like to serve these pumpkin pancakes with cinnamon butter and pure maple syrup or whipped cream.
Notes
- Leftover cinnamon butter? Leftover cinnamon butter will keep in an airtight container in the fridge for 2-3 months or in the freezer for up to 6 months. Refrigerate the cinnamon butter until it’s solid, then wrap it in plastic wrap and store in a freezer-safe bag or container.
- Leftover pumpkin pancakes? Let the pancakes cool on a wire rack to prevent sogginess. Place wax or parchment paper between stacked pancakes and store them in an airtight container in the fridge for 3-4 days. Or freeze them for up to 3 months.
- Reheat pancakes in the microwave, toaster, or oven until warmed through.
- Cinnamon butter: I like using salted butter to make the cinnamon butter. You can make it using unsalted butter. Just make sure to add a pinch of salt to help balance the rich taste of the butter.
- Use real buttermilk. Homemade buttermilk with milk and vinegar or lemon juice will work in a pinch, but real buttermilk helps the batter rise better and yields the best tangy flavor. To make homemade buttermilk, add 1 tablespoon of distilled white vinegar, fresh lemon juice, or apple cider vinegar to a pourable measuring cup. Then add enough milk until it reaches the 1 cup measuring line. I recommend using whole milk, but 2% or dairy-free milk will work too. Mix to combine and let it sit at room temperature for 5 to 10 minutes. The mixture will thicken slightly and start to curdle.
- Cook your pancakes at the right temperature. I use an electric griddle and find that 375°F (medium heat) is the best temperature for cooking pancakes. You may need to adjust the temperature as needed to make sure your pancakes are golden brown on the outside and cooked through the inside. When cooking the pancakes in a skillet, I usually turn the heat down to medium-low to prevent the pancakes from burning.
- Turn these into pumpkin chocolate chips pancakes. Fold in 1/2+ cup of semi-sweet chocolate chips into the pancake batter before cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
