The pancake stack of your fall dreams🍁🥞

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt (fine sea salt)
• 3/4 cup Pumpkin Puree (canned or homemade, unsweetened)
• 3/4 cup Milk (whole milk or plant‑based alternative)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted, then cooled slightly)
• to serve Maple Syrup (optional, pure maple)
• 1/2 cup Unsalted Butter (for cinnamon butter) (softened at room temperature)
• 2 teaspoons Ground Cinnamon (for cinnamon butter)
• 2 tablespoons Brown Sugar (packed)
• 1 teaspoon Honey

Instructions

1. Prepare Cinnamon Butter

   In a small bowl, combine the softened butter, ground cinnamon, brown sugar, and honey. Mix until smooth and creamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

   Time: PT3M

3. Combine Wet Ingredients

   In a separate bowl, whisk the pumpkin puree, milk, egg, and melted butter until fully incorporated.

   Time: PT3M

4. Make Pancake Batter

   Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; a few lumps are okay.

   Time: PT2M

5. Preheat Skillet

   Heat a non‑stick skillet or griddle over medium heat (about 350°F). Lightly coat with a thin layer of oil or butter.

   Time: PT2M

   Temperature: 350°F

6. Cook Pancakes

   Spoon 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook another 1‑2 minutes until golden.

   Time: PT10M

   Temperature: 350°F

7. Serve

   Stack the pancakes on a plate, add a generous dollop of the homemade cinnamon butter, and drizzle with maple syrup if desired.

   Time: PT0M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g