Pumpkin Pancakes with Whipped Cinnamon Honey Butter
Fluffy pumpkin pancakes spiced with warm cinnamon and nutmeg, served with silky homemade whipped cinnamon honey butter.
Equipment
Ingredients
Pancake Batter
pumpkin puree (pureed)
200 g
all-purpose flour
200 g
milk
240 ml
large egg
1 piece
granulated sugar
25 g
baking powder
10 g
ground cinnamon
3 g
ground nutmeg
1 g
salt
3 g
butter (melted)
30 g
Whipped Cinnamon Honey Butter
butter (softened)
115 g
honey
45 g
ground cinnamon
2 g
vanilla extract
5 ml
Instructions
Prepare dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Combine wet ingredients
In a separate bowl, mix pumpkin puree, milk, melted butter, and egg until smooth.
Make pancake batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Prepare whipped cinnamon honey butter
In a medium bowl, beat softened butter, honey, cinnamon, and vanilla until light and fluffy.
Cook pancakes
Heat a non-stick pan over medium heat. Pour 60 ml of batter per pancake. Cook until bubbles form and edges look set, then flip and cook until golden.
Serve pancakes
Stack pancakes on a plate and top with a generous dollop of whipped cinnamon honey butter. Serve immediately.
Original recipe
Storage
Store pancakes in an airtight container. Reheat directly from frozen in a 180°C oven.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.