The most delicious and fluffy pumpkin pancakes topped with the most dreamy cinnamon honey butter that takes just a minute to whip up. All the best fall flavors wrapped up in an amazing breakfast!
2 cups flour
¼ cup brown sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup pumpkin puree
1 ¾ cup buttermilk, room temperature (see note 1)
2 tablespoons butter, melted (slightly cooled)
2 teaspoons vanilla
Cinnamon honey butter:
½ cup butter (8 tablespoons), at room temperature
¼ cup powdered sugar
2 tablespoons honey
1 teaspoon cinnamon
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a small bowl, whisk together pumpkin, buttermilk, butter, eggs, and vanilla.
Mix the wet ingredients into the dry ingredients until just combined. Some lumps are OK; do NOT overmix, that'll result in chewy pancakes. Let batter sit 5-10 minutes while you prepare the cinnamon honey butter!
Add all cinnamon honey butter ingredients to a medium bowl and use an electric mixer to beat until smooth and fluffy, about 1-2 minutes.
Heat a large skillet or griddle over medium heat and spray with cooking spray. Pour about 1/3 cup of pancake batter onto the skillet and gently spread the batter to form a circle. Cook 2-3 minutes or until bubbles appear on the surface. Flip and cook an additional 1-2 minutes or until golden. Repeat with remaining batter.
Serve with cinnamon honey butter and maple syrup. I recommend the real stuff :)
If you don't have buttermilk, you can make your own by mixing together 1 3/4 cup of milk with 2 tablespoons white vinegar or lemon juice. Let mixture sit for 10 minutes before using.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/fluffy-pumpkin-pancakes-with-cinnamon-honey-butter/