Gluten Free Pumpkin Pancakes with Homemade Cinnamon Butter

Make the Pancakes
0 In a large mixing bowl, whisk together the dry ingredients: gluten-free flou, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
1 Heat a non-stick skillet or griddle over medium heat and lightly grease it. Scoop about ¼ cup of batter per pancake onto the skillet. Spread slightly with a spoon if needed.
2 Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Make the Cinnamon Butter
5 In a small bowl, mix together softened butter, powdered sugar, cinnamon, and vanilla. Stir until smooth and creamy. Set aside or refrigerate until ready to use.
6 Add in the wet ingredients and stir well until a batter forms.