These Mini Pumpkin Spice Pancakes bring major '90s lunchbox energy with a cozy fall twist. Soft, fluffy and perfectly snackable, they're ideal for packing into backpacks or enjoying on the go. A swipe of honey cinnamon butter makes them feel like a special breakfast treat, whether you're headed to school, work or a weekend adventure.
These Mini Pumpkin Spice Pancakes bring major '90s lunchbox energy with a cozy fall twist. Soft, fluffy and perfectly snackable, they're ideal for packing into backpacks or enjoying on the go. A swipe of honey cinnamon butter makes them feel like a special breakfast treat, whether you're headed to school, work or a weekend adventure.
To make the cinnamon butter, combine softened butter, cinnamon and honey in a small bowl. Mix until smooth and fluffy. Set aside at room temperature.
In a medium bowl, whisk together water, pumpkin purée and pumpkin pie spice until smooth. Add pancake mix and stir just until combined. A few small lumps are fine.
Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Scoop about 1½ tablespoons batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges begin to look set, about 1–2 minutes. Flip and cook for another 1–2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve warm with cinnamon butter, a drizzle of honey and a sprinkle of cinnamon sugar.
These pancakes can be made ahead and stored in the refrigerator for up to 3 days.
