25-Minute Fluffy Pumpkin Spice Pancakes with Cinnamon Butter Bliss

Name: 25-Minute Fluffy Pumpkin Spice Pancakes with Cinnamon Butter Bliss
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp pumpkin spice; 3/4 cup milk; 1/2 cup pumpkin puree; 1 egg; 2 tbsp melted butter; For cinnamon butter: 4 tbsp softened butter + 1 tbsp honey + 1/2 tsp cinnamon

Author: lia

Published: September 10, 2025

Fluffy Pumpkin Spice Pancakes with Cinnamon Butter

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There’s something magical about crisp autumn mornings that just begs for a cozy breakfast. And let me tell you, nothing hits the spot like a stack of my Fluffy Pumpkin Spice Pancakes with Cinnamon Butter. I’ve been making these every fall since my college days, when my roommate and I would huddle in our tiny kitchen, laughing and flipping pancakes while the leaves turned gold outside our window. The warm spices, the tender crumb, and that sweet cinnamon butter melting into every bite—it’s pure comfort. Whether it’s a lazy Sunday or a hectic weekday, these pancakes turn any morning into something special. Trust me, once you try them, you’ll understand why this recipe has become my autumn tradition.

Fluffy Pumpkin Spice Pancakes with Cinnamon Butter - detail 1

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

Let me count the ways these pancakes will become your new fall obsession:

Quick & easy: You’re just 25 minutes away from a cozy breakfast—perfect for sleepy mornings when you need warmth fast
Fall in every bite: That pumpkin-spice aroma filling your kitchen? Pure happiness. It’s like wearing your favorite sweater for your taste buds
Your spice, your rules: Add extra cinnamon for kick or dial it back for kids—I won’t judge!
Kid-approved magic: My nieces call these “pumpkin clouds” and beg for seconds (the cinnamon butter doesn’t hurt either)

Seriously, this recipe checks all the boxes—it’s the breakfast version of a warm hug.

Ingredients for Fluffy Pumpkin Spice Pancakes with Cinnamon Butter

Here’s everything you’ll need to make these autumn-worthy pancakes (and yes, I’ve learned the hard way that precise measurements matter!):

1 cup all-purpose flour (sifted) – trust me, sifting makes all the difference in getting those clouds I promised
2 tbsp sugar – just enough sweetness to let the pumpkin shine
1 tsp baking powder + 1/2 tsp baking soda – our fluffy dream team
1/2 tsp salt – balances all those warm spices
1 tsp pumpkin spice – the secret handshake of fall flavors
3/4 cup milk – whole milk makes them richest, but I won’t stop you if you grab whatever’s in the fridge
1/2 cup pumpkin puree (not pie filling!) – see my note below about this crucial detail
1 egg – room temperature blends best
2 tbsp melted butter – because everything’s better with butter

For that heavenly cinnamon butter:

4 tbsp softened butter – leave it on the counter for 30 minutes first
1 tbsp honey – or get creative with substitutions
1/2 tsp cinnamon – adjust to your spice-loving heart’s content

Ingredient Notes & Substitutions

Listen, I’m all for kitchen improvisation (my grandmother called it “creative cooking”), but here are the must-know details:

That pumpkin puree? Must be 100% pure pumpkin – pie filling will make your pancakes weirdly sweet and gloopy. Almond milk works beautifully if you’re dairy-free, and maple syrup can replace honey in the cinnamon butter for deeper flavor.

When measuring flour, please don’t pack it! I’ve ruined many batches by scooping straight from the bag. Lightly spoon flour into your measuring cup and level it off – your pancakes will thank you.

How to Make Fluffy Pumpkin Spice Pancakes with Cinnamon Butter

Okay friends, here’s where the magic happens! I’ve burned my fair share of pancakes (and maybe set off a smoke alarm or two) to perfect this method. Follow these steps, and you’ll be flipping golden pumpkin clouds in no time.

Step 1: Mix Dry Ingredients

Grab your biggest mixing bowl – the one that makes you feel like a proper baker. Whisk together the sifted flour, sugar, baking powder, baking soda, salt, and that glorious pumpkin spice. A few quick whisks are all you need – we’re just introducing these dry friends to each other. Pro tip: I always give the bowl a sniff at this stage – that spicy, floury aroma is basically autumn in a bowl.

Step 2: Combine Wet Ingredients

Now for the wet team! In another bowl (yes, you’ll have dishes – but delicious pancakes are worth it), beat the egg lightly before stirring in the milk, pumpkin puree, and melted butter. My trick? Melt the butter first so it has time to cool slightly before mixing – nobody wants scrambled egg bits in their pancakes! Stir until everything looks smooth and pumpkin-colored – about 30 seconds with a fork does it.

Step 3: Cook Pancakes

Here comes the fun part! Pour the wet ingredients into the dry and gently fold them together. This is crucial: stop mixing when you still see a few flour streaks – overmixing makes tough pancakes, and we want clouds, not hockey pucks! Let the batter rest 5 minutes while you heat your pan over medium heat (I test mine with a few drops of water – they should dance across the surface).

Pour 1/4 cup batter per pancake and wait for those telltale bubbles to form on top (about 2-3 minutes). Flip carefully – the first one’s always my “test pancake” (aka the cook’s snack). Keep finished pancakes warm in a 200°F oven while you work through the batter.

Fluffy Pumpkin Spice Pancakes with Cinnamon Butter - detail 2

Step 4: Make Cinnamon Butter

While pancakes cook, whip up the cinnamon butter that makes these extra special. Mash together softened butter, honey, and cinnamon until smooth. I use a fork for this – something satisfying about the squishy sound! Taste and add more cinnamon if you’re feeling bold. Spread it thick on warm pancakes and watch it melt into golden pools of happiness.

Tips for Perfect Fluffy Pumpkin Spice Pancakes

After years of perfecting this recipe (and plenty of pancake fails), here are my can’t-skip tips for absolute pumpkin perfection:

Let the batter rest – Those 5 minutes while your pan heats up? Magic time! The flour hydrates and the baking powder activates, giving you extra-fluffy results.
Ladle love – A 1/4 cup measuring cup or small ladle keeps your pancakes evenly sized so they cook at the same rate. No more giant pancake with tiny burnt friends!
Wipe that pan – Quickly swipe it with a paper towel between batches. Those little burnt bits from earlier pancakes can make the next ones stick or cook unevenly.
Butter boost – For extra richness, brush the pan with a tiny bit of melted butter before each new pancake. Just don’t go overboard or they’ll brown too fast!

Follow these simple tricks, and you’ll have golden, fluffy pancakes worthy of any autumn morning.

Serving Suggestions for Fluffy Pumpkin Spice Pancakes

Oh, the joy of dressing up these pumpkin spice beauties! I love piling them high with extra pats of that cinnamon butter, then drizzling warm maple syrup in zigzags so it pools in all the nooks. For crunch, toasted pecans or walnuts add the perfect contrast—just toss them in a dry pan until fragrant. Feeling fancy? A dollop of whipped cream and a sprinkle of extra pumpkin spice makes them dessert-worthy. Pair with a steaming mug of spiced cider or your favorite coffee—the cinnamon in the pancakes loves to dance with those cozy drinks. Pro tip: serve the pancakes family-style on a big platter and watch how fast they disappear!

Storage & Reheating

These pumpkin spice pancakes keep beautifully if you’ve got leftovers (though in my house, that’s rare!). Stack cooled pancakes in an airtight container with parchment paper between each one—they’ll stay fresh for 2 days in the fridge. To reheat, pop them in the toaster until warm or give them a quick flip in a dry skillet over medium heat. For longer storage, freeze them in a single layer first, then transfer to a freezer bag with parchment separators. They’ll keep for 2 months—just toast straight from frozen when that pumpkin craving hits!

Fluffy Pumpkin Spice Pancakes with Cinnamon Butter FAQs

I get questions about these pancakes ALL the time—here are the answers to everything you might wonder before making them (including the panic-inducing “Why is my batter so runny?!” that I’ve definitely asked myself):

Can I make the batter ahead?
Absolutely! Mix the dry and wet ingredients separately the night before, then combine them in the morning. The batter might thicken a bit overnight—just stir in a splash of milk to loosen it. Avoid letting mixed batter sit more than 12 hours though, or your pancakes won’t puff up as nicely.

Help! My batter’s too runny/thick—how do I fix it?
Deep breaths! If it’s too thin (hello, pumpkin soup), sprinkle in 1 tbsp flour at a time until it coats a spoon nicely. Too thick? Add milk 1 tbsp at a time until it flows slowly off your spoon. Pumpkin puree moisture varies by brand, so adjustments are totally normal.

Can I freeze these pancakes?
You bet—they freeze like champs! Let them cool completely, then layer with parchment paper in a freezer bag. They’ll keep for 2 months. Reheat straight from frozen in the toaster (my go-to) or oven at 350°F for 5-7 minutes. The cinnamon butter freezes well too—just roll it into a log in plastic wrap!

What if I don’t have pumpkin spice?
No panic! Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves. Or just use extra cinnamon—it’ll still taste like fall, promise. (Bonus: this is how I made them in college before I owned “fancy” spices!)

Why aren’t my pancakes fluffy?
Three likely culprits: overmixed batter (stop when you see streaks!), old baking powder (test it with hot water—it should bubble), or the pan wasn’t hot enough (wait for those dancing water droplets!). My first batch is always a little flat while the pan finds its groove—that’s normal!

Nutritional Information

Now, let’s be real – nobody eats pumpkin spice pancakes while counting calories (life’s too short for that!), but in case you’re curious, here’s the nutritional scoop. Remember, these are rough estimates since ingredients vary – your cinnamon butter spread might be thicker than mine, and I won’t judge!

For two pancakes with a modest swipe of that heavenly cinnamon butter:

Calories: About 280 – consider it energy for leaf-raking or apple-picking!
Fat: 11g (6g saturated) – mostly from that glorious butter (worth every bit)
Carbs: 38g – hello, pumpkin and flour (with 2g fiber to keep things moving)
Protein: 6g – eggs and milk doing their nourishing thing

Important note: These numbers don’t include extra maple syrup drizzles or handfuls of toasted pecans – because honestly, who stops at just the pancakes? My philosophy? Enjoy every cozy, spice-filled bite – autumn comes but once a year!

Share Your Fluffy Pumpkin Spice Pancakes!

Nothing makes me happier than seeing your pancake stacks come to life! Snap a photo of your golden-brown pumpkin spice masterpieces (extra points if that cinnamon butter is dripping down the sides) and tag me—I live for those kitchen victory shots. Did you add a creative twist like chopped apples or a dash of cardamom? Tell me all about it in the comments! This recipe has brought so much joy to my family’s autumn mornings, and I’d love to hear how it becomes part of your traditions too. Now go forth and spread the pumpkin spice love—one perfect, fluffy pancake at a time. You can find more delicious recipes like this on Pinterest.