Pumpkin Pancakes with Honey Cinnamon Butter
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Pumpkin pancakes are the ultimate cozy breakfast treat, especially when they’re made with the pumpkin spice mix from XO Baking CO. There’s something so comforting about a stack of fluffy pancakes, especially when they’re packed with warm pumpkin spice flavor. I love making these on lazy weekend mornings or when I need a little extra sunshine on a dreary day. The homemade cinnamon honey butter takes them to the next level – it’s the perfect sweet and buttery topping.
Why You’ll Love Pumpkin Pancakes with Honey Cinnamon Butter
- Perfect for Fall: These pancakes are the epitome of autumn flavors, with warm spices and cozy vibes.
- Quick and Easy: With the help of a pancake mix, these pancakes come together in no time.
- Flavorful and Satisfying: The combination of pumpkin spice and cinnamon honey butter is pure deliciousness.
- Versatile Topping: Customize your pancakes with your favorite toppings, such as whipped cream, fruit, or nuts.
- Weekend Brunch Staple: These pancakes are perfect for a leisurely weekend brunch or a special occasion.
Ingredients Needed To Make Pumpkin Pancakes with Honey Cinnamon Butter
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pumpkin spice pancake mix
- Butter
- Honey
- Ground cinnamon
- Maple syrup (optional)
- Whipped cream (optional)
- Fruit (optional)
- Nuts (optional)
How To Make Pumpkin Pancakes with Honey Cinnamon Butter
- Mix the Batter: Combine the pancake mix according to the package directions.
- Cook the Pancakes: Heat up your pan, pour batter onto it, and cook until bubbly and golden brown on both sides.
- Make the Butter: Mix together the butter, honey, and cinnamon until smooth and creamy.
- Serve it Up: Top your pancakes with a dollop of cinnamon honey butter and enjoy!
Commonly Asked Questions
How do I store leftover pumpkin pancakes?
Refrigerator Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer Storage: For longer storage, you can freeze pancakes. Let them cool completely, then wrap individually in plastic wrap or parchment paper. Place the wrapped pancakes in an airtight freezer bag and freeze for up to 3 months.
Tip: To prevent freezer burn and maintain moisture, consider separating the frozen pancakes with wax paper before storing them in the freezer bag.
How do I reheat leftover pumpkin pancakes?
If reheating from the fridge, simply pop them in the toaster or microwave until warmed through.
Before reheating frozen pancakes, thaw them overnight in the refrigerator and then warm in the toaster oven or microwave.
Pumpkin Pancakes with Honey Cinnamon Butter
Equipment
- Small bowl (for butter)
- Spoon or electric mixer
Ingredients
Cinnamon Honey Butter Ingredients
- 8 tbsp butter room temp
- 1 tbsp honey
- ½ tsp ground cinnamon
Instructions
Prepare Pancakes
- Follow the package directions on the XO Baking Pumpkin Spice Pancake Mix to make the desired batch size of pancakes.
- Preheat a skillet or griddle over medium heat and lightly grease it.
- Pour batter onto the griddle to form pancakes of your preferred size.
- Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side (about 2-3 minutes per side).
Prepare Cinnamon Honey Butter
- In a small bowl, combine the room temperature butter, honey, and ground cinnamon.
- Mix until smooth and well combined.
Serve
- Serve the pancakes hot, topped with a generous dollop of cinnamon honey butter and maple syrup.
Nutrition
These pumpkin pancakes are the perfect way to start your day! They’re fluffy, flavorful, and so satisfying. With the homemade cinnamon honey butter, it’s like a little taste of fall on your plate.
