Best Pumpkin Pancakes with Cinnamon Butter

Here is my favorite pumpkin pancake recipe, with fluffy, spiced pancakes made from real pumpkin puree, and a rich cinnamon butter that melts perfectly on top of each warm stack.

These pumpkin pancakes are my family’s most requested breakfast during fall mornings. I usually make extra batter so we can have them again the next day. Nothing better than seasonal pancakes with that sweet cinnamon butter, right?

What Kind of Pumpkin Puree Should I Use?

For these pancakes, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your pancakes. Look for canned pumpkin puree that lists only pumpkin as the ingredient, like Libby’s 100% Pure Pumpkin. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned stuff works just as well and saves you time. Just make sure to give the can a good stir before measuring, as the puree can separate a bit during storage.

Options for Substitutions

These pancakes are pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Pumpkin puree: This is the star of the show, so I wouldn’t skip it! But if you’re really in a bind, you can use sweet potato puree or butternut squash puree for a similar texture and flavor.
• Pumpkin pie spice: Don’t have this blend? Mix together 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. You can also just use extra cinnamon if that’s all you have.
• Brown sugar: White sugar works fine here, or you can use maple syrup (reduce the milk by 2 tablespoons if using liquid sweetener).
• Milk and vinegar: This creates a quick buttermilk substitute. If you have actual buttermilk, use 1 1/2 cups and skip the vinegar. Regular milk without vinegar will work too, just with slightly less tang.
• Melted butter: Vegetable oil or melted coconut oil can replace the butter in the pancake batter. Use the same amount.
• Honey in cinnamon butter: Maple syrup or brown sugar (about 1 tablespoon) can replace the honey in the cinnamon butter mixture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin pancakes is overmixing the batter, which creates tough, dense pancakes instead of fluffy ones – mix just until the ingredients are combined and a few lumps remain.

Another common error is cooking them on heat that’s too high, causing the outside to burn while the inside stays raw due to the thick pumpkin puree, so keep your pan at medium-low heat and be patient.

Make sure your pumpkin puree is well-drained and not watery, as excess moisture will make your pancakes soggy and difficult to flip properly.

For the cinnamon butter, bring your butter to room temperature beforehand so it whips easily – cold butter will create a lumpy mixture that won’t spread smoothly on your warm pancakes.

What to Serve With Pumpkin Pancakes?

These fluffy pumpkin pancakes are perfect for a cozy fall breakfast, and they pair beautifully with crispy bacon or breakfast sausage to balance out all that warm spice. I love serving them alongside scrambled eggs and maybe some roasted breakfast potatoes for a complete morning feast. If you want to keep the fall theme going, try adding some maple syrup, chopped pecans, or even a dollop of whipped cream on top. For something a little different, fresh fruit like sliced apples or pears works really well with the pumpkin and cinnamon flavors.

Storage Instructions

Keep Fresh: Store your leftover pumpkin pancakes in the fridge for up to 3 days by stacking them with parchment paper between each pancake in an airtight container. The cinnamon butter can stay covered in the fridge for about a week – just let it come to room temperature before spreading.

Freeze: These pancakes freeze really well for busy mornings! Layer them between parchment paper and freeze in a freezer bag for up to 3 months. I like to make a double batch on weekends so I always have some ready to go.

Warm Up: Pop frozen pancakes straight into the toaster or toaster oven for a quick breakfast, or warm them in the microwave for about 30 seconds. For refrigerated pancakes, a quick 20-second zap in the microwave brings them back to life perfectly.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 32-38 g
• Fat: 90-100 g
• Carbohydrates: 300-320 g

Ingredients

For the pancakes:

• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 2 eggs
• 1 cup pumpkin puree (I use Libby’s pumpkin puree for consistent results)
• 1 pinch salt
• 1 tsp vanilla extract (pure vanilla extract for best flavor)
• 2 cups all-purpose flour
• 1 1/2 cups milk (whole milk for richer pancakes)
• 1/4 cup packed brown sugar
• 1/4 cup melted butter (cooled to room temperature)
• 1 tbsp white vinegar

For the cinnamon butter:

• 1/2 cup salted butter (room temperature, about 68-70°F)
• 1 tsp ground cinnamon (freshly ground preferred for more aroma)
• 2 tbsp confectioners’ sugar
• 2 tbsp honey

Step 1: Prepare the Buttermilk Substitute

• 1 1/2 cups milk
• 1 tbsp white vinegar

Pour the milk into a small bowl and stir in the vinegar.

Let the mixture sit for 5 minutes to allow it to thicken and curdle slightly, creating a simple buttermilk substitute.

Step 2: Mix Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice blend
• 1 pinch salt

In a separate small bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin pie spice blend, and a pinch of salt.

Mix well to ensure the ingredients are evenly distributed.

Step 3: Combine Wet Ingredients

• buttermilk substitute (from Step 1)
• 1 cup pumpkin puree
• 1/4 cup melted butter
• 2 eggs
• 1 tsp vanilla extract

In a large bowl, mix the buttermilk substitute (from Step 1), pumpkin puree, melted butter, eggs, and vanilla extract.

Whisk until the mixture is smooth and well combined.

Step 4: Mix Pancake Batter

• wet mixture (from Step 3)
• dry mixture (from Step 2)

Add the dry ingredients from Step 2 to the wet ingredients from Step 3.

Using a rubber spatula, gently fold the ingredients together just until there are no large dry bits left.

Take care not to overmix, as this will help keep the pancakes light and fluffy.

I like to leave the batter a little bit lumpy for tender pancakes.

Step 5: Cook the Pancakes

• pancake batter (from Step 4)

Heat a nonstick pan or griddle over medium heat and add a little oil or butter to coat the surface.

Pour about 1/3 cup of the pancake batter (from Step 4) onto the pan.

Cook for 2-3 minutes until bubbles appear on the surface and the bottom is golden brown, then flip and cook for another 2-3 minutes.

Repeat with the remaining batter.

To keep pancakes warm, you can place them on a baking sheet in a low oven (around 200°F) until all are cooked.

Step 6: Make the Cinnamon Honey Butter

• 1/2 cup salted butter, room temperature
• 2 tbsp confectioners’ sugar
• 2 tbsp honey
• 1 tsp ground cinnamon

While the pancakes are cooking, make the cinnamon honey butter.

In a bowl, combine the room temperature salted butter, confectioners’ sugar, honey, and ground cinnamon.

Use a hand mixer or stand mixer to whip the butter for 3-4 minutes, until everything is well blended and the butter is slightly fluffy.

For an extra treat, I sometimes double the cinnamon for even more flavor.

Step 7: Serve the Pancakes

Stack the warm pancakes onto plates and top each serving with a generous scoop of the cinnamon honey butter (from Step 6).

Add maple syrup or your favorite toppings and enjoy your delicious pumpkin pancakes!