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Pumpkin Pancakes With Cinnamon Butter

Pumpkin pancakes with cinnamon honey butter are tender, golden, and fluffy, with a quick 5-minute rest for better texture. The cinnamon honey butter melts into a thick swirl over each stack, finished with maple syrup.
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Prep Time 15 minutes
Cook Time 20 minutes
refrigerate 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the pancakes
  • 1.5 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla
For cinnamon honey butter
  • 0.5 cup unsalted butter
  • 3 tbsp honey
  • 1.5 tsp cinnamon
  • 0.25 tsp vanilla
  • 0.0625 tsp salt pinch

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make cinnamon honey butter
  1. Beat the softened unsalted butter with honey, cinnamon, vanilla, and a pinch of salt until smooth and fluffy (about 1–2 minutes), with a noticeably lighter color and texture.
  2. Refrigerate the cinnamon honey butter to firm slightly, 10 minutes, so it can hold its shape when dolloped on the pancakes.
Mix pancake batter
  1. Whisk together the all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk the pumpkin puree, buttermilk, eggs, melted butter, and vanilla in a separate bowl until smooth.
  3. Fold the wet ingredients into the dry ingredients until just combined, stopping as soon as no dry streaks remain.
  4. Rest the batter for 5 minutes to hydrate the flour for tender pancakes.
Cook the pancakes
  1. Heat a greased griddle over medium heat, then pour batter using 1/4 cup per pancake and look for bubbles forming on the surface (about 2–3 minutes).
  2. Flip and cook the second side until golden brown and set in the center, 2–3 minutes, with edges that look lightly dry.
Serve
  1. Serve each stack with a generous knob of cinnamon honey butter on top so it melts and drips slightly down the sides.
  2. Add maple syrup on the side and let it pool at the base before eating.

Notes

Pro tip: don’t overmix—fold until just combined, then let the batter rest so the pumpkin pancakes stay tender. Store cooked pancakes in the refrigerator up to 3 days; rewarm on a griddle or in the toaster oven. Freeze pancakes up to 2 months (wrap well). For a dairy-light option, use dairy-free butter and buttermilk substitute, but the flavor of the cinnamon honey butter will be slightly different.