Pumpkin Pancakes with Cinnamon Honey Butter, what a delicious treat! This is a great way to start a beautiful fall morning. To make this a super pumpkin breakfast, enjoy these pancakes with a yummy Pumpkin Spice Latte.
For this recipe, I use Kodiak Cakes – Whole Grain Power Cakes. You can substitute any pancake mix you like or make your own. Personally, in the morning I like to make things as quick and easy as possible. This recipe is so quick and easy! My daughter loves these so much and she actually helped me create the Cinnamon Honey Butter and I think it’s the best part. It is so much better than syrup. I love my little pumpkin… she is so smart!
Regarding the Cinnamon Honey Butter, I cannot say this is super healthy, it has lots of butter. However, I firmly believe that sometimes you just need a treat! Plus, this is not a completely unhealthy treat. Cinnamon and honey both have anti-inflammatory, antioxidant and antibacterial properties. Healthy or not, I choose to just make it, eat it and enjoy every bite!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Ingredients for Pumpkin Pancakes:
1/4 cup pumpkin puree – I use Libby’s Organic Pure Pumpkin
2 cups pancake mix – I use Kodiak Cakes pancake mix
2 cups milk – I use 2% Organic Milk
1 egg – I use extra large cage-free organic eggs
1 tsp pumpkin pie spice
Cinnamon Honey Butter:
1/2 cup of butter – I use organic butter
1 tsp cinnamon – I use organic cinnamon
2 tbsp honey – Yes, of course I use organic honey!
1 tbsp sugar (omit if you like it less sweet)
How to make Pumpkin Pancakes:
First, preheat the griddle or pan over high heat. I personally like to use the griddle.
In a large bowl, combine pancake mix, pumpkin puree, milk, egg and pumpkin pie spice. Mix well until smooth.
Spray the griddle or pan with non-stick cooking spray.
Pour mix onto hot griddle or pan and cook through. Cooking times vary based on size. Average cooking time is about 1 minute per side.
How to make Cinnamon Honey Butter:
Add the butter, cinnamon, honey and sugar to a small sauce pan over low heat. Whisk frequently until the sauce is smooth and the butter is completely melted and hot. Keep the stove on the lowest setting to make sure the sauce does not boil or burn.
Keep whisking so that the butter does not separate.
Serve the pumpkin pancakes with a drizzle of cinnamon honey butter on top and enjoy every yummy bite!
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 1/4 cup pure pumpkin puree I use Organic Libby's 100% Pure Pumpkin
- 2 cups pancake mix I use Kodiak Cakes
- 2 cups milk I use 2% Organic Milk
- 1 egg I use extra large cage free organic eggs
- 1 tsp pumpkin pie spice
Ingredients
Pumpkin Pancakes
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- Preheat griddle or pan over high heat.
- Add pancake mix, pumpkin puree, milk, egg and pumpkin pie spice to a large bowl. Mix well until combined and smooth.
- Spray griddle or pan with non-stick cooking spray.
- Pour mix onto hot griddle or pan and cook through. Cooking times vary based on size. Average cooking time is about 1 minute per side.
- Add butter, cinnamon, honey and sugar to a small sauce pan over low heat.
- Whisk frequently until melted and hot. Keep the stove on lowest setting, do not let the sauce boil or burn. Keep whisking so that the butter does not separate.
- Serve pumpkin pancakes and drizzle cinnamon honey butter on top.