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.
Equipment
- Non stick or pancake pan
- Large bowl
- Whisk
- Saucepan
Ingredients
Pumpkin Pancake Ingredients
- 240 g plain flour 2 cups
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice (or 1/2 tsp cinnamon, if you prefer)
- 1/4 tsp salt
- 70 g light brown sugar 1/3 cup
- 2 eggs
- 250 g pumpkin puree 1 cup
- 30 ml cooking oil. any neutral oil will do, vegetable oil, rapeseed oil or sunflower oil. 1/4 cup
- 250 ml buttermilk 1 cup
- 1 tsp vanilla extract or paste
- 85 - 170 g chocolate chips (depending on how chocolatey you'd like it.) 1/2 - 1 cup
Cinnamon Butter Ingredients
- 115 g butter 8 tbsp
- 1 tsp ground cinnamon
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- a sprinkle of flaky sea salt
Instructions
Pumpkin Pancake Method
- In a large bowl, sift together flour, baking powder, and spices, then mix in the salt and sugar, and mix.
- In a separate bowl, whisk together the pumpkin puree, eggs, buttermilk and oil.
- Next, add the chocolate chips into the flour mixture and combine.
- Now, fold in the wet mixture and dry mixture together, but don’t overmix! Allow the batter to sit for 10 minutes.
- 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.
- Now, simply serve with the cinnamon butter, maple syrup, or any other toppings you’d like and enjoy!
Cinnamon Butter Method
- 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.
- 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.
- Pour the brown butter into the smaller bowl and add in the cinnamon, icing sugar, salt and vanilla.
- Whisk until you get a thick, creamy and smooth consistency and the butter is ready!
Notes
- 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