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Best Pumpkin Pancakes with Homemade Cinnamon Butter

These pumpkin pancakes are soft, fluffy, with a crisp edge, packed with tons of flavour and chocolate chips! The cinnamon butter is made with browned butter, it is creamy, salty, sweet, and perfectly spiced. I was inspired to make these after I watched an episode of Gilmore Girls where Luke Danes made pumpkin pancakes with homemade cinnamon butter.

Ingredient Notes

The ingredients that go into these delightful Pumpkin Pancakes with Homemade Cinnamon Butter

Plain Flour – provides the perfect base for these light & fluffy pumpkin pancakes

Baking Powder & Soda– adds so much lightness and height to the pancakes

Eggs – binds the pancakes together and adds more lightness

Oil – provides moisture and fat, while also softening the pancakes 

Buttermilk – will add moisture and make the pancakes softer

Pumpkin Puree – of course! We need pumpkin puree to make pumpkin pancakes

Caster Sugar – to sweeten the pancakes

Light Brown Sugar – makes the pancakes, sweeter and adds depth 

Pumpkin Pie Spice  – adds so much flavour and warmth

Salt – balances everything out and enhances all of the flavours

Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell

Chocolate Chips – works so well with the pumpkin flavour 

Cinnamon Butter Ingredients

Butter – is the base for the cinnamon butter

Cinnamon – of course! This is cinnamon butter after all

Icing Sugar – adds some sweetness 

Vanilla Paste or Vanilla Extract – will add some flavour and depth

Sea Salt – balances everything out, though you can leave it out, if you’re using salted butter!

How to make Pumpkin Pancakes – step by step

1. In a large bowl, sift together flour, baking powder, and spices, then mix in the salt and sugar, and mix.
2. In a separate bowl, whisk together the pumpkin puree, eggs, buttermilk and oil.
3. Next, add the chocolate chips into the flour mixture and combine.
4. Now, fold in the wet mixture and dry mixture together, but don’t overmix! Allow the batter to sit for 10 minutes.
5. Heat a pancake pan or nonstick pan, on a low heat and pour in the pancake batter, half a cup at a time. Once loads of bubbles rise to the surface and pop, it’s time to flip to the other side, and cook for a minute or two more until fully cooked on the bottom. Repeat this process with all of your pancakes, greasing the pan with some cooking spray, butter or oil, in between, if needed. 
6. Now, simply serve with the cinnamon butter, maple syrup, or any other toppings you’d like and enjoy!

4 Tricks for the Fluffiest Pumpkin Pancakes

1. Let the pancake batter to sit for 10 minutes, it will make the batter thicker as the gluten in the flour will absorb the moisture in the batter, resulting in softer pancakes 

2. Cook the pancakes on a low heat throughout, this will ensure that the pancakes rise evenly and become fluffy 

3. This recipe calls for both baking powder and soda as the pumpkin puree can be heavy, and the baking powder and soda makes sure the pancakes are super light and fluffy

4. DON’T overmix the batter. Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the small pesky lumps. If you over-mix, the pancakes will be chewy instead of fluffy.

How to make Homemade Cinnamon Butter – step by step

1. Start by browning the butter in a saucepan, over medium, low heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly.
2. Fill a large metal bowl with ice and cold water and place a smaller metal bowl inside of it, making sure there is no water inside the smaller bowl.
3. Pour the brown butter into the smaller bowl and add in the cinnamon, icing sugar, salt and vanilla.
4. Whisk until you get a thick, creamy and smooth consistency and the butter is ready!

How to store Homemade Cinnamon Butter?

Store in a clean, dry jar or container, at room temp for 1 – 2 days, or in the fridge, for at least 2 weeks.

Tips and Tricks – Pumpkin Pancakes with Homemade Cinnamon Butter

• Use a nonstick pan or a pancake pan – to make these pancakes super easy to make 
• Let the batter rest for 10 minutes – for softener, fluffier pancakes and a thicker batter 
• If you don’t have any pumpkin spice – there is a recipe for it on my socials, or you could replace it with ½ tsp of cinnamon
• Cook on a low heat – for the softest and lightest pancakes
  The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe