Get ready for a cozy breakfast with these Cinnamon Swirl Pumpkin Pancakes! They’re fluffy, warm, and just bursting with fall flavors.
Drizzling some maple syrup on top makes them extra special! I love how the cinnamon spiral looks—who wouldn’t want to eat something so pretty? 😋
These pancakes are super easy to whip up. Just mix the ingredients and cook! Perfect for a lazy weekend or whenever you need a taste of autumn.
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but you can use whole wheat flour for extra fiber. If you’re gluten-free, substitute with a gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree is a time-saver! If fresh pumpkin is your preference, steam and puree it, just make sure to remove excess moisture.
Milk: Use any milk you like—dairy, almond, soy, or oat milk all work beautifully. I often prefer almond milk for a slightly nutty flavor.
Spices: Feel free to adjust the spices to your taste. For a spicier kick, consider adding a pinch of cayenne pepper or clove. If you don’t have ginger or cloves, just omit them!
Cinnamon Swirl: Instead of brown sugar, white sugar or a sugar substitute can work too. You can even use maple syrup for a unique twist.
How Do You Ensure Fluffy Pancakes?
The key to fluffy pancakes is not to overmix the batter. Just combine the wet and dry ingredients gently, leaving a few lumps. This helps maintain air pockets, making your pancakes light and fluffy.
- Use fresh baking powder and soda to ensure they’re still active.
- Let the batter rest for about 5-10 minutes before cooking; this helps the flour absorb the liquid.
- Cook on medium heat—too high and the pancakes may burn before cooking through.
Following these tips will help you achieve perfect pancakes every time! Enjoy your delicious cinnamon swirl pumpkin pancakes topped with syrup or cream.
Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup pumpkin puree
- 3/4 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 2 tablespoons melted butter
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 15-20 minutes for cooking, making a total of around 30-35 minutes from start to finish. Perfect for a delicious breakfast that feels special!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This combination gives the pancakes that warm, autumn flavor.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract until everything is smooth and well-blended.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spoon or spatula until just combined. It’s okay if there are a few lumps; this will help make your pancakes fluffy!
4. Prepare the Cinnamon Swirl:
In a small bowl, combine the melted butter, brown sugar, and cinnamon. This mixture will create the delicious cinnamon swirl in your pancakes.
5. Heat the Griddle:
Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil to prevent sticking.
6. Pour the Batter:
For each pancake, pour about 1/4 cup of batter onto the skillet. Quickly add a small spoon of the cinnamon swirl mixture (about 1 teaspoon) onto each batter. Use a toothpick or skewer to create swirls in the batter.
7. Cook the Pancakes:
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2 minutes, or until they are golden brown on both sides.
8. Keep Warm and Repeat:
Remove the pancakes from the griddle and keep them warm. Repeat the process with the remaining batter and cinnamon swirl mixture.
9. Serve and Enjoy:
Serve the pancakes stacked high, drizzled with maple syrup, and enjoy the warm, comforting flavors of pumpkin and cinnamon!
These pancakes are sure to bring a smile to your face and warmth to your breakfast table. Enjoy making them this autumn!
Can I Use Canned Pumpkin Puree Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is convenient and works perfectly in this recipe, adding the same rich flavor and moisture. Just be sure to choose 100% pumpkin puree without any added spices or sugar.
What Can I Use Instead of Eggs for a Vegan Option?
You can replace the egg with a flax egg! To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens, then add it to your wet ingredients.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer the pancakes with parchment paper and place them in a freezer-safe bag for up to 2 months. Reheat in the toaster or microwave before serving.
Can I Make These Pancakes Gluten-Free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum for the best texture. You may need to adjust the liquid slightly if the batter seems too thick.
