These Cinnamon Swirl Pumpkin Pancakes are fluffy and filled with delicious fall flavors. The sweet cinnamon swirl makes each bite special and perfect for breakfast!
Who wouldn’t love waking up to a stack of these? They’re like a warm hug on a plate. I usually add some maple syrup on top for that extra yum factor! 🍁🥞
Key Ingredients & Substitutions
Flour: All-purpose flour is your go-to for pancakes. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I’ve found that it works surprisingly well!
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can use fresh pumpkin too! Just steam or roast the pumpkin and mash it. Both options give great flavor.
Buttermilk: If you don’t have buttermilk, mix regular milk with a spoonful of vinegar or lemon juice and let it sit for 5-10 minutes. This gives the same tangy flavor that buttermilk brings!
Spices: Ground nutmeg and ginger are classic fall spices. If you’re missing one, cinnamon alone will still add great flavor, but be sure to use the best quality spices you can find for the best results.
How Do I Achieve the Perfect Cinnamon Swirl?
The cinnamon swirl is what makes these pancakes special, but you want it to come out just right. Here’s how to do it:
- In a small bowl, mix melted butter, brown sugar, and cinnamon until you have a paste.
- When you pour the pancake batter onto the hot skillet, quickly add a thin line or swirl of the cinnamon mixture over the pancake.
- Using a toothpick or skewer, gently swirl it into the batter. Don’t overmix; you want the marbled look!
- Cook until bubbles form and the edges look set, which usually takes about 2-3 minutes, then flip!
With these tips, you’re sure to impress everyone with your pancake flipping skills! Enjoy your breakfast and feel free to add toppings like whipped cream or nuts for some crunch!
How to Make Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and the cinnamon swirl, plus cooking time of about 15 minutes for all the pancakes. Altogether, set aside about 25-30 minutes to enjoy these delicious pancakes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. This will be the dry mix for your pancakes!
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until everything is nice and smooth. This will add moisture and flavor to your pancakes!
3. Mix Together Wet and Dry Ingredients:
Pour the pumpkin mixture into the dry ingredients. Gently stir until just combined; it’s okay if there are a few lumps. The batter should be thick but still pourable—remember, don’t overmix!
4. Make the Cinnamon Swirl:
In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix until everything is blended nicely; this will create a sweet swirl to go in your pancakes.
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and add a little butter to grease the surface lightly. It’s important so the pancakes don’t stick!
6. Cook the Pancakes:
Pour about 1/4 cup of pancake batter onto the hot skillet. Quickly drizzle some of your cinnamon swirl mixture in a thin line or swirl onto the batter. This is where the magic happens!
7. Swirl it Up:
Using a toothpick or skewer, gently swirl the cinnamon mixture into the pancake batter so it creates a nice, marbled effect. Don’t go overboard with the swirling; you want the swirl to be visible!
8. Flip and Finish:
Cook the pancake until you see bubbles forming on the surface and the edges look firm, which takes about 2-3 minutes. Carefully flip the pancake and cook for another 2 minutes until it’s golden brown on both sides.
9. Keep Cooking!
Transfer the cooked pancakes to a warm plate to keep them cozy while you repeat the process with the rest of the batter and cinnamon swirl. Add more butter to the skillet as needed.
10. Serve and Enjoy!
Serve your delightful pancakes warm with a drizzle of maple syrup or your favorite glaze. Enjoy every fluffy, sweet bite of these Cinnamon Swirl Pumpkin Pancakes!
Enjoy your fluffy, flavorful Cinnamon Swirl Pumpkin Pancakes! 🥞🍂
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the pancakes might be a bit denser. You might also want to add a tablespoon of extra buttermilk to ensure the batter remains moist.
How Can I Make This Recipe Dairy-Free?
To make these pancakes dairy-free, you can swap out the buttermilk for almond milk, soy milk, or any other plant-based milk, and use a dairy-free butter substitute in both the pancake batter and the cinnamon swirl.
Can I Freeze Leftover Pancakes?
Absolutely! Allow the pancakes to cool completely, then stack them with parchment paper in between to prevent sticking. Store in an airtight container or zip-top bag and freeze for up to 2 months. To reheat, pop them in the toaster or microwave!
What Can I Serve With These Pancakes?
These pancakes are delicious on their own, but you can elevate them with toppings like whipped cream, nuts, fresh fruit, or a sprinkle of powdered sugar. A warm drizzle of maple syrup is always a crowd-pleaser!
