Pumpkin Pancakes with Cinnamon Sugar

It's Pumpkin Season! My favorite go to breakfast are these amazing fluffy pumpkin pancakes with delicious cinnamon butter. The perfect amount of fall in every bite! 

Makes: 8 Pancakes

Cinnamon Butter:

1/4 Cup Butter, soft, room temp

3 Tablespoons Brown Sugar

2 Teaspoons Ground Cinnamon

Pumpkin Pancake Batter:

1 1/2 Cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1.4 teaspoon salt

1/2 cup pure pumpkin puree

2 tablespoon brown sugar

1 1/4 cup buttermilk

1 Large egg

3 tablespoons of vegetable oil or melted butter 

Instructions:

Cinntamon Butter: in a medium bowl combine cinnamon butter ingredients and cream together until smooth and creamy. Set aside and make pancakes.

Pumpkin Pancakes: In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt to combine.

In a separate large bowl, whisk together all the remaining pancake ingredients to combine.

Add the dry ingredients to the wet ingredients and mix together until just combines. Take care not to over mix or the pancakes will come out touch. A few clumps are fine - and encouraged even! Just make sure to work out the dry streaks of flour.

Cook the pancakes on the first side for about 1 to 2 minutes, or until the top is bubbly and the bottom edges are golden brown. Flip and cook the other side for another 30 seconds to a minute, or until golden brown and cooked through.

Serve warm with a scoop of cinnamon butter and maple syrup if desired.