Pumpkin Spice Pancakes: A Fall Classic with a Delicious Twist
Description
Enjoy golden, fluffy pancakes infused with the warm, comforting spices of cinnamon, nutmeg, 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.
Pumpkin Spice Pancakes & Cinnamon Honey Butter
- 2 cups flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1 ¾ cup buttermilk room temperature
- 2 tablespoons butter, softened
- 2 eggs
- 2 teaspoons vanilla
- 8 cup ½ butter tablespoons, at room temperature
- ¼ cup powdered sugar
- 2 tablespoons honey
- 1 teaspoon cinnamon
Cinnamon Honey Butter
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 over mix, that'll result in chewy pancakes. Let batter sit 5-10 minutes.- 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!pumpkin spice, pancakes, breakfast - 2