Serves 16
Directions
- 1In a medium bowl, add the butter, honey, cinnamon, and vanilla.
- 2Beat with a whisk or an electric handheld mixer until well combined and fluffy.
- 3Set aside and keep at room temperature until ready to serve. You can store it in an airtight container in the refrigerator for up to one month.
- 4In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using).
- 5In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla until smooth.
- 6Add the dry ingredient mixture to the wet, and whisk until just combined (it’s okay if the batter is a little lumpy).
- 7Set aside and allow the batter rest for 10-15 minutes (do NOT skip — this allows the flour to absorb the liquid, making the pancakes lighter and fluffier).
- 8While the batter is resting, prepare the cinnamon swirl mixture.
- 9In a small bowl, mix together the softened (almost melted) butter, sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
- 10Transfer the mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off. This is what you’re going to use to pipe the cinnamon swirl into the pancakes!
- 11Heat a large nonstick skillet or griddle over medium or medium-low heat (depending on how strong the heat from your stovetop is) and grease with butter (if needed).
- 12Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake.
- 13Let the pancakes cook on the pan for 1 minute.
- 14Then, using 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.
- 15Cook for 2-4 minutes, until bubbles appear on the surface.
- 16Then 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.
- 17Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
- 18Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.
Ingredients
- 113 g salted butter
- 80 g honey
- 3 g cinnamon
- 2 g vanilla bean paste or extract
- 390 g all-purpose flour
- 78 g brown sugar
- 12 g baking powder
- 8 g baking soda
- 3 g salt
- 4 g cinnamon
- 2 g pumpkin pie spice
- 540 ml buttermilk, at room temperature
- 240 g pumpkin puree
- 2 eggs, at room temperature
- 28 g salted butter, melted and slightly cooled
- 8 g vanilla extract
- 85 g salted butter, softened
- 75 g granulated sugar
- 6 g cinnamon
- 2 tbsp pumpkin pancake batter
Equipment
whiskelectric handheld mixermedium bowllarge bowlsmall bowlpiping bagsmall sandwich baggienonstick skillet or griddlelarge cookie scoopmeasuring cupspatulabaking sheet
Tips
- Let the batter rest for 10-15 minutes to allow the flour to absorb the liquid, making the pancakes lighter and fluffier.
- Try your best to keep the swirl slightly away from the edges so it doesn’t melt off the sides (however it’s totally okay if it does).
- Keep the pancakes warm in the oven at 200F while you make the rest of the pancakes.
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