Pumpkin Spice Pancakes with Cinnamon Sugar Honey Butter
These pumpkin spice pancakes are the absolute BEST fall breakfast treat. They are fluffy, full of warm pumpkin pie spices, and topped with a generous dollop of cinnamon sugar honey butter that takes them to another level. Add a drizzle of maple syrup and maybe even a handful of chocolate chips, and you have yourself the coziest breakfast for a crisp fall morning.
Reader Summary
If you’re craving a cozy fall breakfast, these pumpkin pancakes are an easy recipe to add to your weekend rotation.
Here’s what you’ll find in this post:
- A fluffy pumpkin pancake recipe made with real pumpkin puree
- Warm fall spices in every bite
- Tips for getting perfectly golden, fluffy pancakes
- My favorite way to serve them with cinnamon sugar honey butter
- Easy recipe variations, including chocolate chips
- How to store and reheat leftover pancakes
- Answers to common pumpkin pancake questions
If you are obsessed with all things pumpkin this time of year like I am, make sure to try some of these other pumpkin recipes on the blog: Sourdough Pumpkin Cinnamon Rolls with Cream Cheese Pumpkin Icing, Chewy Brown Butter Pumpkin Chocolate Chip Cookies, Cozy Homemade Pumpkin Butter for Fall Mornings, and also the beloved classic, Cozy Pumpkin Bread.
My Love for These Pumpkin Spice Pancakes
If you have been around here for any length of time, you probably already know that fall is my favorite season. Give me cool mornings, cozy sweaters, candles burning in the kitchen, pumpkin recipes, and a good fall show on TV, and I am a very happy girl.
Lately, I’ve been spending some of my cozy fall days watching Gilmore Girls, which honestly feels like the perfect background show for a recipe like this. It immediately puts me in the mood for a little coffee, a cozy breakfast, and something that feels like it could be served at Luke’s Diner.
And these pancakes absolutely fit the bill.
The first time I made these pumpkin spice pancakes, I became instantly obsessed. They were fluffy, perfectly spiced, and had just enough pumpkin flavor without being heavy. But then I added my cinnamon sugar honey butter on top, and that was it. I knew I had to make these again.
I mean, pancakes are already good. But warm pumpkin pancakes with a little melting cinnamon sugar honey butter running down the sides? Yes, please.
I also added chocolate chips to mine because why not? 😂 Fall breakfast rules are pretty flexible around here.
Jason had his without the chocolate chips and loved them just as much. I actually think that is one of the best things about this recipe. You can keep them simple with maple syrup and butter, or dress them up with all of your favorite fall toppings.
Either way, they make an ordinary morning feel a little more cozy.
And honestly, this recipe just adds to the MANY reasons why fall is my favorite season.
Just a quick note- We wished we would have even made more of these…so you might want to double or even triple the recipe. These freeze well so if you have leftovers, you can store them in the freezer and pop them right in the toaster on busy mornings!
Why You’ll Love This Recipe
They’re fluffy and tender.
These pancakes have that soft, fluffy texture you want from a good stack of pancakes without being overly dense.
They actually taste like fall.
Pumpkin puree combined with pumpkin pie spice gives these pancakes plenty of warm, cozy flavor.
They’re easy to make.
You only need one mixing bowl and a cast iron skillet or griddle, and the batter comes together quickly.
The cinnamon sugar honey butter is a must.
I know I said this already, but I am going to say it again. Do not skip the cinnamon sugar honey butter. It melts into the warm pancakes and adds the perfect combination of cinnamon, sweetness, and buttery richness.
They’re easy to customize.
Add chocolate chips, pecans, walnuts, or keep them simple with maple syrup. There are plenty of ways to make these your own.
They’re perfect for a cozy fall morning.
Whether you’re making breakfast for your family, having friends over for brunch, or just want to make an ordinary Saturday morning feel special, these pancakes are a great choice.
Ingredients
Flour
I used freshly milled soft white wheat flour when I made these pancakes. You can use regular all-purpose flour if that is what you have on hand.
If you are a sourdough or freshly milled flour lover, this is a great recipe to experiment with different flours, too.
Baking Powder and Baking Soda
Both help give the pancakes their fluffy texture and lift.
Salt
A little salt balances the sweetness and brings out the flavor of the pumpkin and spices.
Egg
The egg helps bind the ingredients together while contributing to the tender texture of the pancakes.
Unsalted Butter
Melted butter adds richness to the batter, while a little more butter in the pan helps create those beautiful golden edges.
Brown Sugar
Brown sugar gives the pancakes a little sweetness and adds a subtle caramel-like flavor.
Vanilla
A teaspoon of vanilla rounds out all of the warm flavors in the pancakes.
Milk
Milk gives the batter the right consistency while keeping the pancakes tender.
Pumpkin Puree
Pumpkin puree is what gives these pancakes their pumpkin flavor and beautiful fall color. Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
Pumpkin Pie Spice
I use my homemade pumpkin pie spice, but your favorite store-bought pumpkin pie spice will work just fine.
And if you really want to take these pancakes over the top, don’t forget the cinnamon sugar honey butter.
How to Make Pumpkin Spice Pancakes
1. Mix the dry ingredients
Start by adding the flour, baking powder, baking soda, and salt to a large mixing bowl.
Whisk everything together until evenly combined.
2. Add the wet ingredients
Add the egg, brown sugar, melted butter, vanilla, milk, pumpkin puree, and pumpkin pie spice to the bowl.
Mix until everything is combined and the batter has a smooth, traditional pancake batter consistency.
Try not to overmix the batter. A few small lumps are okay. Overmixing can lead to pancakes that aren’t quite as fluffy.
3. Heat your pan
Heat a griddle pan or skillet over medium heat for a few minutes until hot.
Add some butter to the pan and let it melt. I like letting the butter cook just a little until it becomes slightly golden and develops that delicious nutty aroma.
Then reduce the heat slightly before cooking the pancakes.
4. Test your first pancake
Before cooking the entire batch, spoon a few tablespoons of batter into the pan to test it.
Watch for bubbles beginning to form on the surface of the pancake. Once the edges look set and bubbles are forming on top, flip it.
If the pancake cooks evenly and you’re getting a nice golden color without too much mess or spreading, you’re ready to cook the rest.
5. Cook the pancakes
Add approximately ⅓ cup of batter to the pan for each pancake.
Let the pancake cook until bubbles begin forming across the top and the edges look set. Flip and continue cooking until the other side is golden brown.
Repeat until you’ve used all of the batter.
6. Serve warm
Transfer the pancakes to a plate and serve them warm with your favorite toppings.
And please, please add a dollop of cinnamon sugar honey butter while they’re still warm so it can start melting into the pancakes.
Trust me on this one.
Pumpkin Spice Pancakes for Fall
Ingredients
- 1 cup flour I used freshly milled soft white wheat
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 tbsp unsalted butter melted
- 2 tbsp brown sugar
- 1 tsp vanilla
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice I use my homemade mix
Instructions
- In a large mixing bowl, add in the flour, baking powder, baking soda, and salt. Whisk together to combine.
- Add in the egg, brown sugar, melted butter, vanilla, milk, pumpkin puree, and pumpkin pie spice.
- Mix until the batter is smooth and pancake batter consistency.
- Heat a griddle pan or skillet over medium heat for a few minutes until hot.
- Add butter to the pan and cook until slightly golden and has a nutty aroma. Reduce heat.
- Test a batch: Spoon a few tablespoons of batter to the pan. Check to see if bubbles start to form at the top then flip. If the pancake cooked well and mess was minimal, it is time to cook the pancakes.
- Add about 1/3 cup batter to the pan. Repeat the steps in the test batch (bubbles form on top then flip). Make sure both sides are golden before taking off the pan. Repeat this process until all the batter is used up.
- Serve warm with maple syrup, powdered sugar, pumpkin pie spice and a dollop of my cinnamon sugar butter (trust me…you should NOT skip this butter).
How to Store Pumpkin Pancakes
If you have leftover pancakes, allow them to cool completely before storing them.
Place them in an airtight container or freezer-safe bag and refrigerate for up to 3 to 4 days.
For longer storage, you can freeze the pancakes. Place parchment paper between the pancakes so they don’t stick together, then store them in a freezer-safe container or bag.
Frozen pancakes are perfect for busy mornings when you want a homemade breakfast without starting from scratch.
How to Reheat Pumpkin Pancakes
For refrigerated pancakes, reheat them in the microwave for about 20 to 30 seconds at a time until warmed through.
You can also warm them in a toaster or toaster oven, which gives the edges a little more texture.
For frozen pancakes, you can reheat them directly from frozen in the toaster or toaster oven, or microwave them until heated through.
I recommend adding the cinnamon sugar honey butter after reheating so it melts over the warm pancakes instead of disappearing into the reheating process.
How to Serve Pumpkin Spice Pancakes
This is where you can have a little fun.
My favorite way to serve these pancakes is with a generous spoonful of cinnamon sugar honey butter right on top. The butter melts over the warm pancakes, and the cinnamon and honey pair so well with the pumpkin and spices.
Then add a drizzle of maple syrup.
You can also dust the pancakes with powdered sugar and a little extra pumpkin pie spice for a pretty fall breakfast.
And if you’re like me, add chocolate chips.
Because chocolate chips for breakfast are always a good idea.
Here are some of my favorite toppings:
- Cinnamon sugar honey butter
- Pure maple syrup
- Powdered sugar
- Extra pumpkin pie spice
- Chocolate chips
- Chopped pecans or walnuts
- Whipped cream
- A drizzle of honey
For a really cozy fall breakfast, serve them alongside a hot cup of coffee and your favorite fall show.
Luke’s Diner might not actually be serving these, but we can pretend!
Pumpkin Pancake Variations
Chocolate Chip Pumpkin Pancakes
This is my personal favorite. Fold chocolate chips into the batter right before cooking for little pockets of melted chocolate throughout the pancakes.
Semi-sweet chocolate chips are my go-to, but milk or dark chocolate would work, too.
Pumpkin Pecan Pancakes
Add chopped pecans to the batter or sprinkle them over the pancakes before serving. The nuttiness pairs beautifully with the pumpkin and cinnamon.
Extra-Spiced Pumpkin Pancakes
If you really love warm spices, add a little extra pumpkin pie spice to the batter. You can also add a pinch of cinnamon or nutmeg.
Pumpkin Pancakes with Whipped Cream
Top your stack with whipped cream, pumpkin pie spice, and a drizzle of maple syrup for an extra indulgent fall breakfast.
Freshly Milled Pumpkin Pancakes
If you mill your own flour at home like I do, try making these with freshly milled soft white wheat. It adds another homemade element to an already cozy breakfast.
Frequently Asked Questions
Can I use all-purpose flour instead of freshly milled flour?
Yes! I used freshly milled soft white wheat flour, but all-purpose flour works well in this recipe. Use the same amount listed in the recipe.
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the pancakes.
Use plain pumpkin puree instead.
Why are my pumpkin pancakes not fluffy?
There are a few things that can affect the texture of your pancakes. Make sure your baking powder and baking soda are fresh, and try not to overmix the batter.
Also, make sure your pan isn’t too hot. If the outside is browning before the inside has a chance to cook, reduce the heat.
Can I add chocolate chips?
Absolutely! I highly recommend it.
You can fold chocolate chips directly into the batter or sprinkle them over the pancakes while they’re cooking.
Can I make the batter ahead of time?
For the best texture, I recommend making the batter right before cooking the pancakes. The baking powder and baking soda begin working once the wet and dry ingredients come together, so letting the batter sit for an extended period can affect how fluffy the pancakes become.
What should I serve with pumpkin spice pancakes?
These pancakes are delicious with maple syrup, powdered sugar, whipped cream, pecans, chocolate chips, or, my favorite, cinnamon sugar honey butter.
A cup of coffee on the side is highly recommended.
The Coziest Fall Breakfast
I don’t think I will ever get tired of fall breakfasts like these.
There is so much joy in waking up on a cool morning, making a stack of warm pancakes, pouring a cup of coffee, and settling in for a cozy morning at home. Add a little Gilmore Girls in the background, and I’m pretty much in my happy place.
These pumpkin spice pancakes are fluffy, warmly spiced, and full of everything I love about fall. But the cinnamon sugar honey butter really is what takes them from a good pancake to a fall breakfast treat that I can’t stop thinking about….nor will you!
Whether you make them plain like Jason did, add chocolate chips like I did, or pile on every fall topping you can find, I hope these pancakes become part of your own cozy fall mornings.
Now go make yourself a stack, add that cinnamon sugar honey butter, and enjoy every bite.
Because fall is far too short not to make the most of it!
XO, Bri
More Cozy Fall Recipes
If you’re in the mood for more cozy recipes to make this fall, here are a few more of my favorites to add to your seasonal baking and cooking list.
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