Pumpkin Pancakes
Ingredients
**For the Pumpkin Pancakes:**
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 large egg
- 2 tablespoons of melted unsalted butter
- 2 tablespoons of brown sugar
- 1 teaspoon of vanilla extract
- 3/4 cup of buttermilk
- 1/2 cup of pumpkin puree
- 1 teaspoon of pumpkin pie spice
**For the Cinnamon Butter:**
- 1 stick of room temperature unsalted butter
- 1 teaspoon of cinnamon
- A pinch of salt
- 2 tablespoons of honey
- 2 tablespoons of powdered sugar
**Other Ingredients:**
- Butter for cooking pancakes
- Maple syrup
- Powdered sugar
Instructions
**To Prepare the Cinnamon Butter:**
- Mix together the room temperature unsalted butter, cinnamon, salt, honey, and powdered sugar until smooth. Set aside.
**To Make the Pumpkin Pancakes:**
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Add in the egg, melted butter, brown sugar, vanilla extract, buttermilk, pumpkin puree, and pumpkin pie spice. Mix until smooth.
- Heat a non-stick pan over medium heat. Once hot, reduce the heat slightly.
- Spray the pan with oil or coat it with butter. Pour about 1/3 cup of batter onto the pan.
- Cook for 2 to 3 minutes on the first side until bubbles start to form on the top. Flip and cook until both sides are golden.
- Repeat until all the batter is used.
- Serve warm with maple syrup, powdered sugar, and a dollop of cinnamon butter on top.