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Diners Pumpkin Pancakes Recipe

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3.9 from 7 reviews

These Diners Pumpkin Pancakes are fluffy, spiced, and perfect for fall mornings. Infused with pumpkin puree and warm spices like cinnamon and nutmeg, they offer a delicious twist on classic pancakes. Topped with a homemade cinnamon butter and drizzled with maple syrup, they make a comforting and festive breakfast treat.

Ingredients

Pancakes

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup pumpkin puree
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter (melted)
  • Butter or cooking spray (for the skillet)

Cinnamon Butter

  • 4 tablespoons unsalted butter (softened)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1 tablespoon powdered sugar
  • Pinch of salt

Toppings

  • Maple syrup
  • Powdered sugar (optional)

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, brown sugar, ground cinnamon, ground nutmeg, and salt in a large bowl until well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, buttermilk, large egg, vanilla extract, and melted unsalted butter until the mixture is smooth.
  3. Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Leave a few small lumps to prevent overmixing, which helps keep the pancakes light and fluffy.
  4. Heat Skillet: Preheat a skillet or griddle over medium-low to medium heat and lightly grease it with butter or cooking spray to prevent sticking.
  5. Cook Pancakes: Scoop about ⅓ cup of batter per pancake onto the hot skillet. Cook for approximately 2 to 3 minutes, until bubbles appear on the surface and the edges look set. Flip the pancakes and cook the other side for 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
  6. Prepare Cinnamon Butter: In a small bowl, mix together the softened unsalted butter, ground cinnamon, maple syrup, powdered sugar, and a pinch of salt until smooth and creamy.
  7. Serve: Stack the warm pancakes on plates, spreading a spoonful of cinnamon butter on top of each stack. Drizzle with maple syrup and optionally sprinkle powdered sugar for an extra touch of sweetness.

Notes

  • Do not overmix the batter to keep pancakes tender and fluffy.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Adjust cooking heat as needed to prevent pancakes from burning before cooking through.
  • These pancakes freeze well; reheat gently in a toaster or microwave.
  • For a vegan version, substitute the egg and butter with plant-based alternatives and use a dairy-free milk.

Find it online: https://bitezly.com/diners-pumpkin-pancakes-recipe/