I love fall! I think there is a whimsical, childlike feeling that comes over me during this time of year. I want to go to pumpkin patches and apple orchards. I feel inclined to light a fire and toast a marshmallow. I love all the things of fall especially pumpkin foods….pumpkin pancakes, pumpkin bread, pumpkin everything!!!!! I created a pumpkin pancake recipe that will put a pep to your step in the morning. It is full of fresh pumpkin puree and sweet cinnamon. What puts these pancakes over the top is the cinnamon butter. You do not want to leave out this delicious component. I also love the crunch of toasted pecans. Lastly, a drizzle of maple syrup over the top of the pancakes and you are ready to dive in. 
Pumpkin Pancakes
Print RecipeIngredients
- Pancakes:
- 1 cup all-purpose flour or gluten-free flour*
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon fine sea salt
- Pinch ground cloves
- 1 large egg
- ½ cup pumpkin puree (fresh or canned)
- 2 tablespoons pure cane sugar
- 2 tablespoons light brown sugar
- 1/2 cup low-fat buttermilk
- 3 tablespoons canola, coconut or light olive oil
- 1/2 teaspoon pure vanilla extract
- Cinnamon Butter:
- ¼ cup (1/2 stick) salted butter, softened
- 1 teaspoon honey
- 1/4 teaspoon ground cinnamon
- Toasted Pecans:
- ½ cup pecan pieces
- Maple syrup, for serving
Instructions
To make the pancakes, sift the flour, baking powder, baking soda, and spices into a bowl.
Add the salt.
In a medium bowl, whisk the egg, then add the pumpkin puree, sugar, brown sugar, buttermilk, oil, and vanilla. Whisk until combined. Whisk in the flour mixture until smooth. Let the batter rest for 5 minutes.
Heat a cast-iron griddle over medium to medium-high heat. Grease the griddle with some butter. Drop 3 tablespoons batter onto the griddle. Use the back of the spoon to spread the batter into a round. You should be able to fit 2 pancakes on the griddle at a time. Cook until bubbles form on top of the batter, 1 to 2 minutes. Flip the pancakes, and cook for about 1 minute on the other side. If the pancakes brown too quickly, reduce the heat to medium. Transfer the pancakes to a serving plate.
Grease the griddle again, and repeat the process with the remaining batter.
For the cinnamon butter, combine the butter, honey and cinnamon in a small bowl. Stir until combined.
For the toasted pecans, place the pecans in a small sauté pan. Cook over medium heat for about 4 minutes or until fragrant and toasted.
To serve, stack a few pumpkin pancakes on a plate. Top with some of the cinnamon butter, toasted pecans and maple syrup.
Notes
*I recommend Bob’s Red Mill 1 to 1 cup gluten free baking flour.
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