Pumpkin Spice Pancakes: A Fall Classic with a Delicious Twist

Hey hey, pancake lovers! 🍂🎃

As the crisp fall air starts to settle in and the leaves begin their colorful dance, there’s one thing that’s on everyone’s mind: pumpkin spice everything! And why not? This time of year is practically begging for cozy flavors and heartwarming dishes. So, let’s kick off the season with a breakfast classic that’s been given a delightful autumn twist—pumpkin spice pancakes complete with a cinnamon honey butter!

Why Pumpkin Spice Pancakes?

Picture this: golden, fluffy pancakes infused with the warm, comforting spices of cinnamon, nutmeg, ginger, and clove, all highlighted by the rich, creamy taste of pumpkin. It’s like autumn decided to crash your breakfast party and bring a full basket of its best goodies. Whether you’re lounging on a lazy weekend or hosting a brunch with friends, these pancakes are sure to impress.

Pumpkin Spice Pancakes Ingredients:

• 2 cups flour
• ¼ cup brown sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice (see note 2)
• 1 cup pumpkin puree
• 1 ¾ cup buttermilk room temperature (see note 1)
• 2 tablespoons butter, softened
• 2 eggs
• 2 teaspoons vanilla

Cinnamon Honey Butter:

• ½ cup butter 8 tablespoons, at room temperature
• ¼ cup powdered sugar
• 2 tablespoons honey
• 1 teaspoon cinnamon

Instructions

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
2. In a small bowl, whisk together pumpkin, buttermilk, butter, eggs, and vanilla.
3. Mix the wet ingredients into the dry ingredients until just combined. Some lumps are OK; do NOT overmix, that'll result in chewy pancakes. Let batter sit 5-10 minutes while you prepare the cinnamon honey butter!
4. Add all cinnamon honey butter ingredients to a small bowl and use an electric mixer to beat until smooth and fluffy, about 1-2 minutes.
5. Heat a large skillet or griddle over medium-high heat and grease with butter or oil. Pour about ⅓ cup of pancake batter into the skillet and gently spread the batter to form a circle. Cook 2-3 minutes or until bubbles appear on the surface. Flip and cook an additional 1-2 minutes or until golden. Repeat with remaining batter.
6. Serve warm with cinnamon honey butter and maple syrup!

Notes

1. If you don't have buttermilk, you can make your own by mixing together 1 ¾ cup of milk with 2 tablespoons white vinegar or lemon juice. Let mixture sit for 10 minutes before using. 
2. Making pumpkin spice mix: 1 ½ teaspoons cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg,¼ teaspoon cloves

Tips for Pancake Perfection:

• Do NOT over mix the batter. It’s okay if there are a few lumps; over mixing can make pancakes dense.
• For extra fluffiness, let the batter rest for a few minutes before cooking.
• Keep your pancakes warm in a low oven while you cook the rest.

These pumpkin spice pancakes are more than just a breakfast—they’re a celebration of fall in every bite. They’ll fill your kitchen with the comforting aroma of autumn and make every morning feel a little bit special. So grab your favorite mug of apple cider, cozy up, and let the pumpkin spice magic begin!

Happy Pancake Making! 🍁🥞

Feel free to share your pancake photos and stories in the comments. I’d love to hear how you enjoyed this fall favorite!