![['Close-up view of golden cinnamon pumpkin pancakes stacked on a plate, drizzled with maple syrup.', 'Side angle of fluffy pancakes topped with melting butter and a sprinkle of cinnamon, with a warm, inviting background.', 'Delicious pumpkin pancakes in a rustic setting, showcasing rich colors and textures, ready to be enjoyed.', 'Mouthwatering stack of cinnamon pumpkin pancakes, garnished with syrup and butter, highlighting their soft, fluffy texture.']](https://snacknova.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__8b135da6-df9d-43ba-81b9-e3cc5167e46e_0.webp)
Cinnamon Pumpkin Pancakes
Delight in these fluffy pumpkin pancakes infused with warm spices, perfect for a cozy breakfast.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp packed light brown sugar
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Wet Ingredients
- 1 cup buttermilk, at room temp
- 1/2 cup canned pumpkin (not pie filling)
- 1 large egg, room temp
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
Additional
- to taste butter
- as desired maple syrup
Instructions
- Preheat a griddle to 350°F (175°C).
- Mix dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl.
- Combine wet and dry ingredients until just mixed; batter will be thick and lumpy.
- Pour 1/3 cup batter onto the griddle; cook until bubbles form, then flip and cook until golden.
- Serve warm with butter and maple syrup.
Notes
For extra flavor, add a pinch of additional cinnamon or nutmeg to the batter.