🫓 Griddle
Fall mornings were made for this recipe. We're talking fluffy pumpkin pancakes loaded with warm spices — cinnamon, ginger, allspice — all cooked up on the Weber Griddle and finished with a homemade cinnamon honey butter that'll ruin every other pancake for you going forward.
This is the kind of Sunday morning cook that fills the whole backyard with that autumn smell before 9am. Stack 'em high, drown 'em in that butter, and serve alongside some eggs and crispy bacon. Weekend unlocked.
For the Pancakes
For the Cinnamon Honey Butter
In a small bowl, combine the softened butter, cinnamon, and honey. Mix with a fork until well combined and fluffy. Set aside — it only gets better as it sits.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice until evenly combined.
In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry. Whisk gently until just combined — a few lumps are totally fine. Do NOT overmix or you'll get tough pancakes.
Heat your Weber Griddle over medium-low. Lightly grease with butter or oil. The griddle is ready when a drop of water sizzles and evaporates quickly.
Pour about ¼ cup of batter per pancake onto the hot griddle. Cook 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown.
Stack 'em high on a plate and top generously with the cinnamon honey butter. Serve immediately with eggs and crispy bacon for the full Sunday morning experience.
Low and slow on the griddle here — medium-low heat is the move. Pumpkin batter is denser than regular pancake batter so it needs a little more time to cook through without burning the outside. Patience pays off.