As the leaves turn golden and the air becomes crisp, it’s the perfect time to indulge in a stack of fluffy pumpkin pancakes. These delightful pancakes are not only a treat but also encapsulate the essence of fall. Topped with a sweet cinnamon butter, they make for a cozy breakfast that will warm your heart.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup pumpkin puree
1 cup buttermilk
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup unsalted butter (for cinnamon butter)
1/4 cup powdered sugar (for cinnamon butter)
1 teaspoon ground cinnamon (for cinnamon butter)
Instructions
Prepare the Cinnamon Butter: In a small bowl, combine the softened butter, powdered sugar, and ground cinnamon. Mix well until smooth and creamy to create a delightful spread. Set aside.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
Combine the Wet Ingredients: In another bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine Dry and Wet Mixtures: Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. Allow the batter to rest for about 5 minutes.
Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease to prevent sticking.
Cook the Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
Serve Warm: Stack the pancakes on a plate and top with a generous dollop of cinnamon butter. Enjoy with your favorite toppings.
