Ingredients
Equipment
Method
Make the Pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and sugar (if using).
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
Make the Cinnamon Butter
- In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Stir in the cinnamon until well combined.
- Serve immediately. Stack pancakes on a plate and top generously with cinnamon butter.
Notes
For extra flavor, add ½ teaspoon of vanilla extract to the pancake batter. You can also use maple syrup or other toppings in addition to or instead of the cinnamon butter.