There’s something magical about waking up to the smell of pumpkin spice wafting through the house on crisp fall mornings. I can still remember my grandma flipping stacks of golden pancakes while the cinnamon butter melted into little pools of perfection on top – pure comfort in every bite. These fluffy pumpkin spice pancakes with cinnamon butter capture that cozy feeling perfectly.
The secret? Using real pumpkin puree (not pie filling!) and fresh spices that make your kitchen smell like autumn. That first bite transports me right back to those childhood mornings when the leaves were turning and we’d linger over breakfast just a little longer. Whether it’s a lazy Saturday or a special brunch, these pancakes turn any meal into a celebration of the season.
What makes them extra special is the homemade cinnamon butter – just softened butter whipped with honey and cinnamon until it’s fluffy and dreamy. It melts right into the warm pancakes, creating this irresistible sweet-spiced flavor that’ll have everyone asking for seconds. Trust me, once you try this combination, regular pancakes will never compare!
Table of Contents
Why You’ll Love These Fluffy Pumpkin Spice Pancakes with Cinnamon Butter
Oh my goodness, where do I even start? These pumpkin spice pancakes are my go-to for so many reasons—let me count the ways you’re going to adore them:
- Crazy easy – Ready in under 30 minutes, and the batter comes together with just two bowls and a whisk. Even on sleepy mornings, you can pull this off like a pro.
- That perfect texture – Light as air but still substantial, with crispy edges and a melt-in-your-mouth center. The pumpkin keeps them moist without being dense.
- Pure fall magic – One bite and you’re wrapped in cozy cinnamon, nutmeg, and all the warm spices. (My kids say it tastes like “Thanksgiving breakfast”!)
- Kid-approved (and sneaky healthy) – The pumpkin adds vitamin A, and you can dial down the sugar since the cinnamon butter adds natural sweetness. Picky eaters? Never met them.
- Brunch showstopper – Stack them high with that swirly cinnamon butter melting down the sides, and suddenly you’re “the host who makes everything special.” (Pro tip: Add candied pecans for extra drama.)
Seriously, these pancakes are like a hug on a plate. Once you try them, you’ll be making them every weekend until spring—just like I do!
Ingredients for Fluffy Pumpkin Spice Pancakes with Cinnamon Butter
Alright, let’s gather all the good stuff! Here’s what you’ll need to make these dreamy pumpkin spice pancakes and that heavenly cinnamon butter:
For the Pancakes:
- Dry Ingredients:
- 1 ½ cups all-purpose flour (spooned and leveled – don’t pack it!)
- 2 tablespoons sugar (I use brown sugar sometimes for extra warmth)
- 2 teaspoons baking powder (make sure it’s fresh!)
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp each ginger and nutmeg)
- Wet Ingredients:
- 1 cup milk (whole or 2% makes them extra rich)
- ½ cup pumpkin puree (100% pure – NOT pie filling!)
- 1 large egg, beaten
- 2 tablespoons melted butter (slightly cooled)
- 1 teaspoon vanilla extract (the real stuff, please!)
For the Cinnamon Butter:
- 4 tablespoons softened butter (leave it out 30 mins before)
- 1 tablespoon honey (local if you’ve got it)
- 1 teaspoon ground cinnamon
Ingredient Notes & Substitutions
Here’s the scoop on making swaps or adjustments:
- Flour: For gluten-free, I’ve had great results with 1:1 gluten-free flour blends. Just don’t overmix!
- Milk: Almond or oat milk work fine in a pinch – the pumpkin keeps everything moist.
- Pumpkin puree: If yours seems watery, drain it in a sieve for 10 minutes. And please – no pie filling (it’s way too sweet).
- Sweeteners: Swap honey for maple syrup in the cinnamon butter if you prefer. For the pancakes, coconut sugar works too.
- Spices: No pumpkin pie spice? Mix ½ tsp cinnamon with ¼ tsp each ginger and nutmeg. A pinch of cloves is nice too!
Pro tip: Measure your flour by spooning it into the cup and leveling it off. Packing flour = dense pancakes (and we want FLUFFY!)
How to Make Fluffy Pumpkin Spice Pancakes with Cinnamon Butter
Okay, let’s get cooking! First, plug in your griddle or heat a skillet over medium heat – you want it nice and hot by the time your batter’s ready. Here’s how I make these pancakes come out perfectly every time:
- Mix dry ingredients: Grab a big bowl and whisk together flour, sugar, baking powder, salt and pumpkin pie spice. Don’t skip the whisking – it makes sure there’s no clumps!
- Combine wet ingredients: In another bowl, beat the egg, then stir in milk, pumpkin puree, melted butter and vanilla. The pumpkin should be fully blended – no orange streaks.
- Bring it together: Pour wet into dry ingredients and stir gently – just until the flour disappears. Some small lumps are fine! Overmixing makes tough pancakes.
- Cook: Lightly grease your hot griddle. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set (about 2-3 minutes), then flip. They should be golden brown.
- Keep warm: Transfer cooked pancakes to a baking sheet in a 200°F oven while you finish the batch. They’ll stay perfect!
Watch that first pancake carefully – it’ll tell you if your heat’s right. Too dark? Lower temp slightly. Pale? Crank it up. Once you’ve got it dialed in, you’re golden (literally)!
Making the Cinnamon Butter
While the griddle heats up, let’s whip up that dreamy cinnamon butter. Your butter should be softened but still cool – think “spreadable but not melty.” Beat it with honey and cinnamon until fluffy and smooth. Taste it – want more cinnamon? Add another pinch! Too sweet? Balance it with tiny pinch of salt. Scoop it into a cute little dish and let it soften further at room temp while you cook – it’ll melt beautifully over warm pancakes.
Tips for Perfect Fluffy Pumpkin Spice Pancakes
After making these pancakes every weekend last fall (yes, I have a problem), I’ve picked up some foolproof tricks for pancake perfection:
- Let the batter rest – Just 5 minutes after mixing gives the flour time to hydrate, making them extra fluffy. I use this time to clean up and brew coffee!
- Grease smartly – A light brush of butter between batches keeps them golden without getting greasy. That first pancake is your tester – adjust heat if needed.
- Size matters – Keep pancakes about 4 inches wide for even cooking. Too big and they’re hard to flip!
- Oven is your friend – Keep finished pancakes on a baking sheet in a 200°F oven. They’ll stay warm without drying out or getting soggy.
- Don’t press! – Resist the urge to smash pancakes with the spatula – it squeezes out all that lovely fluffiness.
Oh, and here’s my secret weapon: a squeeze bottle for the batter. Perfect circles every time, and the kids love helping make “pumpkin pancake art!”
Serving Suggestions for Fluffy Pumpkin Spice Pancakes
Now for the best part – piling your plate high with these warm pumpkin spice pancakes! Here’s how I love to serve them for maximum cozy vibes:
- Crispy bacon on the side – that salty-sweet combo is everything. (My husband swears by thick-cut maple bacon with these!)
- Big mugs of hot coffee or spiced chai – the perfect drinks to balance the sweetness.
- A little pitcher of warm maple syrup for drizzling, though honestly the cinnamon butter is usually enough.
- For crunch, sprinkle toasted pecans or walnuts on top – they toast up in the same pan while you cook bacon!
- Special occasion? Add a dollop of whipped cream and dust with extra cinnamon. Instantly fancy!
My favorite way? Stack three pancakes high, let the cinnamon butter melt down the sides, and watch everyone’s eyes light up at the first bite. Pure fall happiness on a plate!
Storage & Reheating Instructions
Good news – these pumpkin spice pancakes keep beautifully! Here’s how I store leftovers (if you’re lucky enough to have any):
- Fridge: Layer cooled pancakes between sheets of parchment paper in an airtight container. They’ll stay fresh for up to 3 days.
- Freezer: For longer storage, freeze them the same way (parchment between each). They’ll last a whole month! I like to make double batches just for freezing.
- Reheating: Pop frozen pancakes straight in the toaster – they’ll come out crispy outside, fluffy inside. The microwave (20 seconds per pancake) works too, but they won’t be as crisp.
Pro tip: Freeze cinnamon butter too! Just roll it into a log in plastic wrap, slice off coins as needed, and let them soften at room temp.
FAQs About Fluffy Pumpkin Spice Pancakes with Cinnamon Butter
You’ve got questions? I’ve got answers! Here are the most common things people ask me about these pumpkin spice pancakes:
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast small sugar pumpkins until tender, scoop out the flesh, and puree until smooth. Just make sure to drain it well – fresh pumpkin tends to be more watery than canned. About 1.5 cups of cubed pumpkin yields ½ cup puree.
Why did my pancakes turn out dense?
Two likely culprits: overmixing the batter (stop as soon as flour disappears) or packing your flour when measuring. Always spoon flour into the cup and level it off. Also check your baking powder isn’t expired!
Can I make the batter ahead?
For best results, mix and cook immediately. The baking powder starts working right away! If you must prep ahead, keep wet and dry ingredients separate until morning.
What’s the best way to flip pancakes without making a mess?
Wait until bubbles form on top and edges look set. Slide your spatula all the way under, then flip with confidence! A thin, wide spatula works best.
Can I double this recipe?
You bet! It doubles beautifully. Just mix in a bigger bowl – the batter thickens as it sits, so you might need to add a splash more milk.
Nutritional Information
Just so you know, these numbers are estimates based on the exact ingredients I use – your results might vary slightly depending on brands or tweaks. For two pancakes with a generous swipe of cinnamon butter, you’re looking at:
- Calories: 320
- Fat: 14g (8g saturated)
- Carbs: 42g (2g fiber, 12g sugar)
- Protein: 7g
- Vitamin A: 120% DV (thank you, pumpkin!)
Not bad for breakfast that tastes like dessert, right? The pumpkin packs nutrients, and you can always go lighter on the cinnamon butter if you’re watching portions. But let’s be real – Sunday mornings were made for indulgence!
For more recipe inspiration, check out our Pinterest page!
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Fluffy Pumpkin Spice Pancakes: A Cozy 30-Minute Breakfast Bliss
- Total Time: 25 mins
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Fluffy pumpkin spice pancakes topped with homemade cinnamon butter. A perfect fall breakfast that’s easy to make and full of warm flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 4 tbsp softened butter (for cinnamon butter)
- 1 tbsp honey (for cinnamon butter)
- 1 tsp ground cinnamon (for cinnamon butter)
Instructions
- Whisk flour, sugar, baking powder, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Heat a griddle over medium heat and lightly grease it.
- Pour 1/4 cup batter per pancake onto the griddle.
- Cook until bubbles form on the surface, then flip and cook the other side.
- For cinnamon butter, mix softened butter, honey, and cinnamon until smooth.
- Serve pancakes warm with cinnamon butter on top.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Adjust sugar to taste if preferred.
- Store leftover cinnamon butter in the fridge for up to a week.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddle
- Cuisine: American
