Homemade Fall Pumpkin Pancakes on the Griddle

Embrace the cozy flavors of autumn with these delightful pumpkin pancakes, cooked to perfection on your griddle and topped with a luscious cinnamon honey butter!

Ingredients:

For the Fall Pumpkin Pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• 1 cup milk (dairy or non-dairy)
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 tablespoon maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• Additional butter or oil for the griddle

For the Cinnamon Honey Butter:

• ½ cup (1 stick) unsalted butter, softened
• 1 teaspoon ground cinnamon
• 1 tablespoon honey

Equipment:

• Griddle or large non-stick pan
• Mixing bowls
• Whisk

Instructions:

1. Prepare the Cinnamon Honey Butter:

   • In a small bowl, combine the softened butter, cinnamon, and honey. Mix with a fork or small whisk until well combined and fluffy. Set aside.



2. Mix Dry Pancake Ingredients:

   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and allspice until well combined.



3. Mix Wet Pancake Ingredients:

   • In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, maple syrup, and vanilla extract until smooth.



4. Combine Wet and Dry:

   • Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.



5. Heat the Griddle:

   • Heat your griddle over medium-low heat. Lightly grease with butter or oil. The griddle is ready when a drop of water sizzles and evaporates quickly.



6. Cook the Pancakes:

   • Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through.



7. Serve:

   • Remove pancakes from the griddle and stack them on plates. Top generously with the homemade cinnamon honey butter. Serve immediately with a side of eggs and crispy bacon for a complete Sunday morning breakfast/brunch!

Want to see these delicious pancakes in action? Check out our Fall Pumpkin Pancake Reel here: https://www.instagram.com/p/CyMeRvPuIZ1/