Cinnamon Pumpkin Spice Pancakes

Light and fluffy cinnamon spiced pumpkin pancakes topped with cinnamon praline butter and chopped pecans are full of autumn flavors.

This is by far is one of the best pumpkin pancake recipes I have every made (thus far). Oh, I know, everyone says that. But legit it really is. It’s filled with all those glorious fall flavors like cinnamon, ginger, and nutmeg. I use fresh pumpkin puree which allows me to add the spices at the end of the cooking, right before pureeing, to really allow the pumpkin to absorb all those spice flavors. It cooks up fluffy and light and gets topped with a cinnamon praline butter and chopped pecans to wrap it in yum. Come on, you know I had you at pumpkin.

Pumpkin Puree:

When it comes to pumpkin puree you can either roast or boil the pumpkin. When I am using the puree for baking, I prefer to boil the pumpkin. Roasting is awesome for savory dishes, but I do not want to get any burnt or roasted flavors in my baking puree so the stovetop method it is. Simply cut the pumpkin in half and clean out the pulp and seeds. Peel the skin and discard. Chop the pumpkin into small cubes and place in large pot, cover with water and bring to a boil. Reduce heat and continue simmering on a low boil until tender. Drain the water and place the pumpkin back in the pot. Add the cinnamon, ginger, and nutmeg. Using a potato smasher roughly mash the pumpkin and mix the spices as you work. Do not worry about the consistency at this point just give the spices a small amount of time to release their flavors. Transfer the pumpkin to a blender and puree until smooth.

Let’s talk pumpkin:

Although you can use any pumpkin to make a puree for the best flavor you want to use sweet, flavorful, and smooth-textured flesh varieties. Dickinson, Fairytale, Jarrahdale, or Cinderella are all good choices. Cinderella and small sugar are the varieties I plant for purees and pie baking respectively. The pumpkin itself is full of sweet flesh, with no strings and very little water content. Cinderella can grow up 10-25 pounds while small sugar is a much smaller fruit weighing 5-8 pounds. Both do well in my planting zone. Be sure to check your zone before planting any fruit or vegetable. It really does make a difference.

Cinnamon Pumpkin Spice Pancake

Cedar Oak Farms
Light and fluffy cinnamon spiced pumpkin pancakes topped with cinnamon praline butter and chopped pecans are full of autumn flavors.
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 12 pancakes



  • 3 tablespoons unsalted butter
  • cups all-purpose flour
  • 1/2 cup sugar
  • teaspoons ground cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla paste

Cinnamon Praline Butter:

  • 1 cup softened butter
  • 1/4 cup pecans, chopped
  • 2 teaspoons honey
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon vanilla paste


To make the batter:

  • Melt butter. Combine the flour, sugar, cinnamon, ginger, nutmeg, baking powder and salt. Beat together butter, egg, milk, pumpkin, and vanilla. Stir the wet ingredients into dry until just combined. It’s alright if the batter is still lumpy. Heat a large skillet or griddle over medium-high heat until hot. Brush pan with some oil. Pour batter by scant 1/4 cup into pan, making a few pancakes at a time. Cook until bubbles burst. Turn and cook until underside is golden. Remove from pan and repeat with the remaining batter, brushing pan with oil as needed.

To make the butter:

  • Combine all ingredients in a medium bowl and beat until well combined. Refrigerate until ready to use.

To Assemble:

  • Divide pancakes among plates and top each with a small scoop of cinnamon praline butter and scatter pecans on top. Drizzle on some maple syrup if desired.
Keyword Bread