Serves 16
Directions
- 1In a medium bowl, add the softened salted butter, honey, cinnamon, and vanilla bean paste or extract. Beat with a whisk or an electric handheld mixer until well combined and fluffy. Set aside and keep at room temperature until ready to serve.
- 2In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside.
- 3In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla extract until smooth.
- 4Add the dry ingredient mixture to the wet, and whisk until just combined. It’s okay if the batter is a little lumpy. Set aside and allow the batter to rest for 10-15 minutes.
- 5While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) salted butter, granulated sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
- 6Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
- 7Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter (if needed).
- 8Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute.
- 9Using the piping bag full of the cinnamon swirl mixture, starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter.
- 10Cook for 2-4 minutes, until bubbles appear on the surface. Then use a spatula to gently flip the pancakes over, and cook on the other side for another 1-3 minutes, until golden and cooked through.
- 11Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
- 12Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.
Ingredients
- 3.25 cups all-purpose flour
- 6 tbsp brown sugar
- 3 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2.25 cups buttermilk
- 1 cup pumpkin puree
- 2 unit eggs
- 2 tbsp salted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 6 tbsp salted butter, softened
- 6 tbsp granulated sugar
- 3 tsp cinnamon
- 2 tbsp pumpkin pancake batter
- 0.5 cup salted butter, softened
- 0.25 cup honey
- 1.5 tsp cinnamon
- 0.5 tsp vanilla bean paste or extract
- cup hot coffee
- maple syrup
Equipment
bowlwhiskelectric handheld mixerpiping bagsmall sandwich baggienonstick skillet or griddlelarge cookie scoopmeasuring cupspatulabaking sheet
Tips
- Allow the pancake batter to rest for 10-15 minutes to allow the flour to absorb the liquid, making the pancakes lighter and fluffier.
- When piping the cinnamon swirl, try to keep it slightly away from the edges so it doesn't melt off the sides.
- Keep the cooked pancakes warm in the oven at 200F while making the rest.
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