25-Minute Fluffy Pumpkin Spice Pancakes You’ll Crave Forever

There’s something magical about waking up to the smell of pumpkin spice on a crisp fall morning. My Fluffy Pumpkin Spice Pancakes with Cinnamon Butter have become our family’s weekend ritual as soon as the leaves start turning.

I’ll never forget the first time I made them – my kitchen filled with that warm cinnamon aroma, and my husband wandered in half-asleep saying, “Wow, what smells like fall?” The secret’s in that perfect balance of pumpkin warmth, fluffy texture, and that dreamy homemade cinnamon butter melting over the top. These pancakes turn an ordinary breakfast into a cozy celebration of the season, and they’re so simple you’ll have them on the table in about 25 minutes!

Table of contents:

Why You’ll Love These Fluffy Pumpkin Spice Pancakes with Cinnamon Butter

Oh my gosh, where do I even start? These pancakes are my absolute fall obsession – and here’s why they’ll become yours too:

• That perfectly fluffy texture that makes every bite feel like a cloud (but way tastier!)
• The homemade cinnamon butter that melts into golden pools of spiced sweetness
• They come together in under 30 minutes – even on sleepy weekend mornings
• The way your kitchen smells like a pumpkin spice candle (but better, because you get to eat it!)
• They’re softer than your favorite sweater and packed with cozy fall flavor in every bite

Trust me, once you try these, regular pancakes just won’t cut it anymore!

Ingredients for Fluffy Pumpkin Spice Pancakes with Cinnamon Butter

Okay, let’s gather our cozy ingredients! Here’s everything you’ll need for those perfect pumpkin pillows of joy:

• 1 1/2 cups all-purpose flour (spooned and leveled, please – no packing!)
• 2 tbsp sugar (or more if you’ve got a sweet tooth like me)
• 2 tsp baking powder (fresh is best – check that expiration date!)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1 tsp pumpkin pie spice (or make your own blend if you’re feeling fancy)
• 1 cup milk (whole milk makes them extra rich, but any kind works)
• 1/2 cup pumpkin puree (pack it in that measuring cup, then level it off)
• 1 large egg (straight from the fridge is fine)
• 2 tbsp melted butter (let it cool slightly so it doesn’t cook the egg)
• 1 tsp vanilla extract (the real stuff – it makes all the difference)

Cinnamon Butter Ingredients

Now for the magic swirl that takes these pancakes to cloud nine:

• 4 tbsp softened butter (leave it out for about 30 minutes first)
• 1 tbsp honey (go for the good local stuff if you can)
• 1 tsp ground cinnamon (freshly ground if you’re feeling extra)

See? Nothing too crazy, just simple ingredients that come together to make something spectacular. I always say great pancakes start with great ingredients – and this little lineup never lets me down!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for these pancakes! Just grab:

• A large mixing bowl for your dry ingredients
• A medium bowl for the wet stuff (I sometimes just use my 4-cup measuring cup – fewer dishes!)
• A whisk (or fork in a pinch) to blend everything together
• Your trusty griddle or large skillet (nonstick works best)
• A spatula for flipping those golden beauties
• A small bowl for mixing the cinnamon butter

That’s it! Now let’s make some pancake magic happen.

How to Make Fluffy Pumpkin Spice Pancakes with Cinnamon Butter

Alright, let’s get cooking! I promise this is easier than you think – just follow these simple steps:

1. Mix your dry ingredients: Grab that large bowl and whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Give it a good stir – we want those spices evenly distributed!
2. Combine the wet ingredients: In your medium bowl (or measuring cup), whisk together the milk, pumpkin puree, egg, melted butter, and vanilla. Watch how that pumpkin turns everything a gorgeous orange color!
3. Bring it together: Now pour the wet ingredients into the dry ingredients and stir gently. Here’s the golden rule – stop mixing when you still see a few flour streaks. A slightly lumpy batter makes the fluffiest pancakes!
4. Heat your griddle: Set it over medium heat (if it’s too hot, the outsides will burn before the insides cook). I test mine by flicking a few water drops – they should dance across the surface.
5. Cook those beauties: Lightly grease the griddle (I use about 1/2 tsp butter), then pour 1/4 cup portions of batter. Wait until you see bubbles forming on the surface (about 2-3 minutes), then flip! Cook the other side for 1-2 minutes until golden brown.

Making the Cinnamon Butter

While those pancakes are cooking, let’s whip up the star of the show:

1. Soften your butter: Make sure it’s room temperature – you should be able to press your finger into it easily.
2. Mix it up: In a small bowl, combine the softened butter, honey, and cinnamon. Use a fork to mash and stir until completely smooth and dreamy.
3. Taste test: Always sneak a little taste – you might want an extra drizzle of honey or pinch of cinnamon!

That’s all there is to it! Now pile those warm pancakes high, slather on that cinnamon butter, and watch it melt into golden pools of deliciousness. The hardest part? Not eating them straight off the griddle!

Tips for Perfect Fluffy Pumpkin Spice Pancakes

Want pancake perfection? After making these more times than I can count, here are my tried-and-true secrets for absolute pumpkin spice bliss:

• Don’t overmix! Lumpy batter = fluffy pancakes. Stir just until the flour disappears – those last few streaks will vanish as they cook.
• Let the batter rest for 5-10 minutes while your griddle heats up. This gives the baking powder time to work its magic for extra lift.
• Medium heat is key – if your griddle’s too hot, you’ll get dark outsides and raw centers. I keep a test pancake going to adjust the temp.
• Use a light hand with the grease – just a whisper of butter or spray between batches keeps them golden, not greasy.
• Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest. But let’s be real – mine rarely make it that far!
• For tall, fluffy stacks, use slightly less batter per pancake and don’t press them down after flipping – let them puff up naturally.

And my golden rule? Always make extra cinnamon butter – you’ll want to put it on everything once you taste it!

Serving Suggestions for Fluffy Pumpkin Spice Pancakes

Oh, the fun part – dressing up these pumpkin beauties! While they’re absolutely divine with just that dreamy cinnamon butter melting over the top, here are my favorite ways to take them from great to “can I have seconds?” territory:

• Extra cinnamon butter drizzle – because more is always better when it comes to that spiced honey goodness!
• Warm maple syrup – the classic pairing that makes every bite sing (try warming it for 30 seconds first – game changer!)
• Toasted pecans or walnuts – sprinkle them on for that perfect crunch against the fluffy pancakes
• Whipped cream – with an extra dusting of cinnamon for that coffee shop-worthy presentation
• Caramel sauce – when you’re feeling extra indulgent (I won’t tell if you lick the plate)
• Fresh apple slices – their crisp tartness cuts through the richness beautifully

My personal favorite? A tall stack with cinnamon butter melting between each layer, toasted pecans on top, and just a whisper of maple syrup. The perfect bite has a little of everything – warm spices, crunch, and that soft pumpkin pillow underneath. Don’t forget to serve them immediately while they’re still steaming – cold pancakes are just heartbreaking!

Storing and Reheating Fluffy Pumpkin Spice Pancakes

Let’s talk about how to keep these pumpkin spice pancakes tasting as good as fresh – because let’s be honest, making extras is always a smart move! Here’s my no-fail system for storing and reviving them to their full fluffy glory:

Pancake storage: Cool your pancakes completely (no stacks while warm – they’ll steam themselves into a soggy mess!). Place them in a single layer between parchment paper in an airtight container, or stack them with parchment squares between each. They’ll keep beautifully in the fridge for up to 3 days. For longer storage, freeze them on a baking sheet first, then transfer to freezer bags – they’ll last for months!

Reheating magic: My favorite trick? The toaster! Just 1-2 minutes brings back that perfect texture. For larger batches, a 350°F oven works wonders – 5-7 minutes on a baking sheet keeps them from drying out. No microwave unless you’re desperate – it makes them rubbery (been there, regretted that!).

Cinnamon butter care: That golden drizzle needs its own TLC! Store it in a small jar or ramekin in the fridge (up to a week). For quick softening, microwave briefly at low power, but I usually just let a spoonful sit out while pancakes cook – it’ll soften naturally by the time you’re ready to serve. If it separates after freezing, a quick stir brings it back to smooth perfection!

Nutritional Information for Fluffy Pumpkin Spice Pancakes

Okay, let’s talk numbers (but don’t worry – I won’t judge if you go back for seconds!). Here’s the scoop on what’s in these pumpkin spice beauties:

• Serving Size: 2 pancakes (because who stops at one?)
• Calories: About 320 – totally worth every bite!
• Sugar: 12g (mostly from that natural pumpkin sweetness)
• Sodium: 380mg (just enough to make those flavors pop)
• Fat: 14g (thank that glorious butter for the richness)
• Carbohydrates: 42g (fuel for all your fall adventures)
• Fiber: 2g (pumpkin’s helping your digestion too!)
• Protein: 7g (eggs and milk working overtime)

Important note: These nutritional values are estimates and will vary based on exactly what ingredients you use (like whole milk vs skim) and how much cinnamon butter you slather on top – and let’s be real, we all know I don’t measure that part carefully!

The pumpkin puree sneaks in some bonus vitamin A, and using real ingredients means you’re avoiding processed junk. My philosophy? Enjoy every bite of these cozy pancakes – life’s too short to count pumpkin spice calories!

Frequently Asked Questions

I get questions about these pumpkin spice pancakes all the time! Here are the answers to the ones I hear most:

Q1. Can I freeze these pumpkin pancakes?
Absolutely! They freeze beautifully. Just cool them completely, then stack with parchment between each pancake. Pop them in a freezer bag – they’ll stay perfect for up to 3 months. To reheat, pop them straight in the toaster – no thawing needed!

Q2. Can I use fresh pumpkin instead of canned?
You bet! Roast and puree your own pumpkin if you prefer – just make sure it’s thick like canned puree (no added water). I’ve done both, and while homemade tastes amazing, I won’t judge if you grab the can for convenience!

Q3. How can I make these gluten-free?
Easy swap! Use your favorite gluten-free flour blend (I like 1-to-1 mixes). You might need to add an extra egg white or tablespoon of milk since GF flours absorb differently. The texture comes out just as fluffy!

Q4. Can I make the batter ahead?
Honestly? These are best fresh. The baking powder starts working right away. If you must prep ahead, mix dry and wet ingredients separately and combine just before cooking – they’ll keep overnight in the fridge this way.

Q5. My pancakes aren’t fluffy – what went wrong?
Two likely culprits: Overmixed batter (stop when you see streaks!) or old baking powder (check that date!). Also, don’t press them down while cooking – let them puff up naturally. Medium heat is key!

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