Fluffy Pumpkin Pancakes With Cinnamon Honey Butter Recipe
I absolutely adore this recipe because it combines my love for all things pumpkin with the perfect balance of warm spices, giving me major cozy autumn vibes while satisfying my taste buds. Plus, the homemade cinnamon honey butter takes these fluffy pancakes to a whole new level of deliciousness, making every bite feel like a sweet hug on a crisp morning.
I love how the mix of ground spices—cinnamon, ginger, and nutmeg—presents the true taste of fall in these fluffy pumpkin pancakes. Together with the creamy cinnamon honey butter that I like to serve on top, made from unsalted butter and honey, these pancakes deliver a breakfast treat shot through with all the comforts of pumpkin spice without being overbearingly sweet.
Their base of all-purpose flour along with a hint of vanilla extract finds the sweet spot between sweetness and warm richness, and the use of pumpkin puree enhances not just the flavor but the nutrition of these pancakes.
Ingredients
All-purpose flour: Supplies the pancakes with carbohydrates that form their base.
Buttermilk: Contributes sharp, zesty taste and assists in the leavening of pancakes with acidity.
Pumpkin puree in a can: Adds moisture, and is a source of fiber and vitamins.
Cinnamon, ground: Heightens taste with warm, sweet spice.
Honey: Sweetener from nature in cinnamon honey butter.
Butter, unsalted: Used for cooking and as a table condiment, it contributes richness and flavor.
Ingredient Quantities
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- 4 tablespoons unsalted butter (for cinnamon honey butter)
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
1. In a big mixing bowl, combine by whisking the flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
2. In a separate bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract, and whisk until thoroughly blended and smooth.
3. Combine the wet components with the dry components and mix gently until they just become one; be cautious that you don’t create a new phase in this state. Allow the system to reach equilibrium with a brief rest.
4. Make the cinnamon honey butter while the batter is resting. In a small bowl, combine 4 tablespoons of unsalted butter, honey, and 1/2 teaspoon of ground cinnamon. Smooth out any lumps in the butter first, then mix until smooth and set aside.
5. Place a non-stick skillet or griddle over medium heat. Lightly grease it with either butter or oil.
6. Put onto the skillet 1/4 cup of batter for each pancake. Until they are done, they will cook for about 2-3 minutes. You’ll know they’re ready to flip when their surface is covered with bubbles.
7. Cook the pancakes until golden brown and cooked through, flipping them halfway through cooking.
8. Make additional pancakes with the rest of the batter, greasing the skillet as necessary between batches.
9. Warm the pancakes and serve them with a generous dollop of cinnamon honey butter on top.
10. Relish your fluffy pumpkin pancakes with a drizzle of maple syrup, if that is your desire.
Equipment Needed
1. Large mixing bowl
2. Medium mixing bowl
3. Small bowl
4. Whisk
5. Non-stick skillet or griddle
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Spoon or small ladle (for pouring batter)
10. Butter knife (for spreading cinnamon honey butter)
FAQ
- How can I make these pancakes gluten-free?Use a gluten-free flour mixture that is appropriate for baking in place of the all-purpose flour.
- Can I use fresh pumpkin instead of canned?Absolutely, using fresh pumpkin puree is doable. All that entails is roasting the pumpkin, making sure to drain off any excess moisture, and pureeing the well-cooked fruit. Then you can use it right away or to make a preserve that will keep for a bit.
- How should I store leftover pancakes?Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them.
- Can I substitute the buttermilk?Indeed, mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes creates a buttermilk substitute.
- Is it possible to make the pancakes vegan?Replace the buttermilk with plant-based milk and a tablespoon of lemon juice; use a flax egg in place of a regular egg; and substitute a vegan alternative for the butter.
- What can I pair these pancakes with?In addition to the cinnamon honey butter, these pancakes are a good match for maple syrup, diced nuts, or fresh fruit.
- Can I make the cinnamon honey butter ahead of time?Absolutely, it can be made ahead of time and kept in the refrigerator for as long as a week. Allow it to soften a little before serving.
Substitutions and Variations
When using all-purpose flour, the choice of whole wheat flour makes for a more nutritious and fiber-rich option.
Sugar: Use maple syrup or honey in the same quantity.
Buttermilk: Substitute with 1 cup of milk combined with 1 tablespoon of lemon juice or vinegar.
Pumpkin puree in a can: Use homemade pumpkin puree or pureed sweet potatoes.
Cinnamon in the ground form: Exchange with ground allspice for an alternative profile of spices.
Pro Tips
1. Room Temperature Ingredients: Ensure that the egg, buttermilk, and melted butter are at room temperature before mixing. This helps create a smoother batter and more evenly cooked pancakes.
2. Rest the Batter: Allow the batter to rest for at least 5-10 minutes before cooking. This gives the baking powder and baking soda a chance to activate, resulting in fluffier pancakes.
3. Low and Slow Cooking: Cook the pancakes on medium-low heat to ensure they cook evenly without burning. This gives time for the inside to cook through while achieving a nice golden brown exterior.
4. Cinnamon Honey Butter Tip: Allow the unsalted butter for the cinnamon honey butter to come to room temperature before mixing to ensure it blends smoothly with the honey and cinnamon.
5. Pancake Texture: Avoid over-mixing the batter. Mix just until the dry ingredients are incorporated into the wet mixture. A few small lumps are fine and help maintain a tender pancake texture.
Fluffy Pumpkin Pancakes With Cinnamon Honey Butter Recipe
My favorite Fluffy Pumpkin Pancakes With Cinnamon Honey Butter Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium mixing bowl
3. Small bowl
4. Whisk
5. Non-stick skillet or griddle
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Spoon or small ladle (for pouring batter)
10. Butter knife (for spreading cinnamon honey butter)
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- 4 tablespoons unsalted butter (for cinnamon honey butter)
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions:
1. In a big mixing bowl, combine by whisking the flour, sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
2. In a separate bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract, and whisk until thoroughly blended and smooth.
3. Combine the wet components with the dry components and mix gently until they just become one; be cautious that you don’t create a new phase in this state. Allow the system to reach equilibrium with a brief rest.
4. Make the cinnamon honey butter while the batter is resting. In a small bowl, combine 4 tablespoons of unsalted butter, honey, and 1/2 teaspoon of ground cinnamon. Smooth out any lumps in the butter first, then mix until smooth and set aside.
5. Place a non-stick skillet or griddle over medium heat. Lightly grease it with either butter or oil.
6. Put onto the skillet 1/4 cup of batter for each pancake. Until they are done, they will cook for about 2-3 minutes. You’ll know they’re ready to flip when their surface is covered with bubbles.
7. Cook the pancakes until golden brown and cooked through, flipping them halfway through cooking.
8. Make additional pancakes with the rest of the batter, greasing the skillet as necessary between batches.
9. Warm the pancakes and serve them with a generous dollop of cinnamon honey butter on top.
10. Relish your fluffy pumpkin pancakes with a drizzle of maple syrup, if that is your desire.