Pumpkin Spiced Pancakes with Cinnamon Honey Butter

A stack of fluffy pumpkin spiced pancakes topped with cinnamon butter and syrup sits on a plate with a gold fork, surrounded by more pancakes, syrup, and cinnamon on a tiled surface.

Pumpkin Spiced Pancakes with Cinnamon Honey Butter

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These fluffy pumpkin spiced pancakes bring a little of Luke's Diner into your kitchen, exactly where I want to be when fall rolls around. They have plenty of pumpkin flavor and fluffy, tender texture thanks to buttermilk and whipped egg whites folded in the batter. This is a diner-style stack you can count on. You can even prep the batter up to 2 days ahead and whip and fold the egg whites just before cooking.

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Prep Time10

Cook Time20

Rest Time15

Total Time45

Servings:

Author: Molly Thompson

INGREDIENTS

2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1 1/2 cups buttermilk
2 eggs whites and yolks divided
2 Tablespoons butter melted and cooled, plus more for cooking
2 Tablespoons brown sugar
2 teaspoons vanilla bean paste

Cinnamon Honey Butter

1/2 cup salted butter room temperature
3 Tablespoons honey
1 teaspoon cinnamon

Standard - Metric

INSTRUCTIONS

Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
2 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 1/2 teaspoons pumpkin pie spice
Add the wet ingredients and rest: Create a well in the center and add the pumpkin puree, buttermilk, egg yolks, melted butter, brown sugar, and vanilla bean paste. Stir with a form to combine then slowly stir in the dry ingredients surrounding. Do not over mix, a few lumps are okay. Allow the batter to rest for 15 minutes. This helps activate the baking powder and let’s the flour begin to absorb some of the moisture.
1 cup pumpkin puree, 1 1/2 cups buttermilk, 2 eggs, 2 Tablespoons butter, 2 Tablespoons brown sugar, 2 teaspoons vanilla bean paste
Make the cinnamon honey butter: While it’s resting, use a stand mixer or electric hand mixer to whip the butter, honey, and cinnamon on medium-speed until light and fluffy.
1/2 cup salted butter, 3 Tablespoons honey, 1 teaspoon cinnamon
Whip the eggs whites and fold: When you're ready to cook the pancakes, beat the egg whites until stiff peaks form, 2-3 minutes. Gently fold them into the batter until no white lumps remain, being careful not to over mix and deflate the egg whites.
Cook the pancakes: Melt 1-2 Tablespoons of butter in a large skillet over medium heat or heat your pancake griddle to 375. Add 1/4 cup, or heaping large cookie scoop of batter to the griddle. Cook undisturbed until the bottom is golden and bubbles appear on the surface of the pancake. Keep a close eye on the heat and reduce as needed if the bottoms are browning before the bubbles form. Use a thin spatula to carefully flip them. The super light batter is prone to slightly splattering when it flips so do it as gently as possible. It’s okay if the sides splatter out slightly, just push it back into a pancake shape. Cook on the other side for 3-4 minutes, until cooked through and golden.
Serve: Transfer to a plate to cool and work in batches until all of the pancakes are done. Serve the pancakes warm with a spoonful of butter and a drizzle of maple syrup.

Notes

Tip: Don't stack the cooked pancakes because the steam can soften them and affect the texture.

Make-Ahead: You can make the base batter, without the egg whites, up to 2 days in advance. Cover with plastic wrap and store in the fridge. When you're ready to serve, whip the egg whites, fold them in, and cook as directed.

For a Crowd: Keep finished pancakes in a single layer on a baking sheet in a low oven instead of stacking them while the rest cook.

Gluten-Free: I also tested these with Bob's Red Mill 1:1 Baking Flour and they turned out exactly the same!

Special Tools (affiliate): Pancake Griddle | Thin Spatula

Nutrition

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