These homemade fluffy pumpkin pancakes with cinnamon butter are the perfect morning breakfast! Pumpkin puree adds a deliciously earthy flavor and gorgeous orange color to an already amazing treat. Topped off with a simple homemade cinnamon butter, this is the breakfast to make again and again!
Fall / winter mornings never feel complete without a huge stack of pumpkin pancakes. And if you're making pancakes from scratch, why not tag on a quick and easy homemade cinnamon butter as well?? It's a flavor match made in heaven and I've been keeping this recipe on repeat!
what makes these fluffy pumpkin pancakes so good?
- super fluffy: As the name suggests! The base pancake batter was drafted from my favorite classic pancake recipe. Because why mess with perfection?
- easy and quick: It may seem easier to just make pancakes from one of those just-add-water packages - but homemade pancakes are shockingly easy to make and only really need an extra 5 minutes MAX to make. Pancakes are so easy to make because all you need to do to make the batter is whisk together wet and dry ingredients separately - and then combine!
- color and flavor: The beautiful pumpkin orange color is enough to make my heart sing, but the earthy flavor is also heavenly!!
how to make fluffy pumpkin pancakes
1. Cream together cinnamon butter ingredients. Set aside to make the pancakes.
2. Whisk together dry ingredients.
3. Whisk together wet ingredients.
4. Combine! That's all there is to making the batter!
5. Cook & enjoy! Serve with a scoop of your cinnamon butter while the pancakes are still warm so it can melt overtop!
how to tell when pancakes are ready to flip
Pancakes will have a few telltale signs that will let you know it's time to flip them!
- the surface of the pancakes will have a few small bubbles
- the edges will appear dry and towards the very bottom of the edge it should be lightly browned
- it should be very easy to wiggle a spatula under the pancake
- when in doubt, don't be afraid to gently lift the corner of the pancake up to peak underneath! The bottom should be golden brown.
Once you flip the pancakes, the other side generally cooks up much quicker than the first. You can simply lift the corner of the pancake to check on the bottom every so often to see when it's golden brown on the other side and ready to come off the heat.
tips for super fluffy pancakes
- measuring flour. Over measuring flour is a one way ticket to dense, hockey puck pancakes! Never measure flour by scooping the cup into the bag (this can pack in a lot of extra weight!) Either measure using a scale or using the spoon and level method!
- mixing. Once the dry ingredients are added to the wet ingredients, it's VERY important to avoid overmixing! It'll deflate the air in the batter and overwork the gluten. Mix until the flour streaks just disappear, but you actually should have a few clumps in the batter for the airiest pancakes!
- preheating the pan. If your pan is too hot, the pancakes will burn before they have a chance to cook through. If your pan is too cold, the pancakes will struggle to form a crust and will stick! Every stove and pan is different, so it's hard to say exactly how long it'll take for your pan to preheat. If you're worried, it's a great idea to cook a mini test pancake to get a feel for the ideal heat!
- greasing the pan. An over greased pan will lead to greasy pancakes, and an under greased pan will cause the pancakes to stick and rip apart!
- don't disturb the pancakes as they cook. Trying to flip the pancakes too early can result in a sticky mess! The pancakes need a chance to form a crust on the bottom before they can be easily flipped - trying to flip them before that crust forms will break and mash up the pancake.
- don't stack your pancakes until it's serving time! The pancakes can start to smoosh themselves if you stack them too far in advance. I like to arrange cooked pancakes on a wire rack while I cook up batches so they're in one layer and the bottom doesn't get soggy.
how to reheat pancakes
We've all been there. You're cooking pancakes and by the time the last batch is finished, the first batch is cold. But it's super easy to reheat pancakes in the microwave or in the oven!
- microwave: Arrange pancakes in a single layer on a microwave safe plate. Heat for 20 to 40 seconds, or until warmed to your liking
- oven: arrange pancakes in a single layer on a parchment lined baking sheet. Warm in a preheated 350°F oven for 5 to 10 minutes, or until heated through.
check out these other pumpkin recipes!
Fluffy Pumpkin Pancakes with Cinnamon Butter Recipe
for the homemade cinnamon butter:
- ¼ cup (60g) unsalted butter, softened to room temperature
- 3 tablespoons packed brown sugar, light or dark
- 2 teaspoons ground cinnamon
for the pumpkin pancakes:
- 1 & ½ cups (180g) all-purpose flour, spoon and leveled
- 2 teaspoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (120g) pure pumpkin puree
- 2 tablespoons packed brown sugar, light or dark
- 1 & ¼ cups (300mL) buttermilk
- 1 large egg
- 3 tablespoons vegetable oil or melted butter plus more for cooking the pancakes
- Make the cinnamon butter: In a medium bowl, combine cinnamon butter ingredients and cream together until smooth and creamy. Set aside to make the pumpkin pancakes.¼ cup (60g) unsalted butter,, 3 tablespoons packed brown sugar,, 2 teaspoons ground cinnamon
- Make the pumpkin pancakes: In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt to combine.1 & ½ cups (180g) all-purpose flour,, 2 teaspoons baking powder, ½ teaspoon pumpkin pie spice, ¼ teaspoon salt
- In a separate large bowl, whisk together all the remaining pancake ingredients to combine.½ cup (120g) pure pumpkin puree, 2 tablespoons packed brown sugar,, 1 & ¼ cups (300mL) buttermilk, 1 large egg, 3 tablespoons vegetable oil or melted butter
- Add the dry ingredients to the wet ingredients and mix together until just combined. Take care not to over mix or the pancakes will come out tough! A few clumps are fine - and encouraged even! Just make sure to work out the dry streaks of flour.
- Preheat a large skillet over medium heat. Once heated, brush with oil or butter. Scoop in about a ¼ cup of pancake batter per pancake, taking care not to overcrowd the pan. Most large skillets can fit a maximum of 3 pancakes at once.
- Cook the pancakes on the first side for about 1 to 2 minutes, or until the top is bubbly and the bottom edges are golden brown. Flip and cook the other side for another 30 seconds to 1 minute, or until golden brown and cooked through.
- Place cooked pancakes on a wire rack in a single layer and continue cooking until all the batter is used up.
- Serve warm with a scoop of cinnamon butter and maple syrup if desired!