These Cinnamon Swirl Pumpkin Pancakes are fluffy and filled with warm spices that make breakfast a treat! The sweet cinnamon ribbon adds a delightful twist to classic pancakes.
Perfect for a cozy morning, I love serving these with a drizzle of maple syrup and a sprinkle of nuts. They smell amazing while cooking—who wouldn’t want this breakfast? 🍂🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancake batter and gives them structure. If you’re looking for a gluten-free alternative, you can use a 1:1 gluten-free flour blend.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right flavor. If you can’t find pumpkin, mashed sweet potatoes work great too!
Buttermilk: Buttermilk adds a nice tangy flavor and helps with fluffiness. If you don’t have it, you can mix regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a similar effect.
Cinnamon and Spices: Cinnamon is key for flavor in these pancakes. Feel free to adjust the spices according to your taste! If you love nutmeg, add a little more.
How Do I Ensure My Pancakes Are Fluffy?
Getting fluffy pancakes requires gentle mixing. After combining your wet and dry ingredients, mix just until you see no dry flour; it’s fine to have lumps. Overmixing can result in dense pancakes.
- Preheat your griddle before adding the batter; a hot surface helps set the pancakes quickly.
- After pouring the pancake batter, add the cinnamon swirl mixture before flipping, ensuring it’s swirled in.
- Look for bubbles on the surface as a sign to flip; this indicates they’re ready!
Enjoy making these Cinnamon Swirl Pumpkin Pancakes, and don’t hesitate to play around with the spices and toppings to make them your own!
Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For The Pumpkin Pancakes:
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For The Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
To Serve:
- Butter
- Maple syrup
- Optional: drizzle of icing (powdered sugar mixed with a little milk or cream)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 15 minutes to cook. So, you’ll need around 35 minutes in total, which means you can enjoy these delicious pancakes in no time!
Step-by-Step Instructions:
1. Make the Cinnamon Swirl Mixture:
Start by mixing together the melted butter, brown sugar, and cinnamon in a small bowl until it’s smooth. This sweet mixture will swirl through your pancakes beautifully, adding that perfect touch!
2. Prepare the Pumpkin Pancake Batter:
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). In another bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until it looks nice and smooth. Now, pour the wet ingredients into the dry ingredients and gently stir until they are just combined. It’s alright if there are a few lumps; we don’t want to overmix!
3. Cook the Pancakes with Cinnamon Swirl:
Heat a non-stick griddle or large skillet over medium heat, and add a little butter or oil to coat the surface lightly. For each pancake, pour about 1/4 cup of the pumpkin batter onto the griddle. Then, quickly spoon about 1 teaspoon of the cinnamon swirl mixture on top and use a toothpick or knife to create a gentle swirl through the batter. Cook until you see bubbles forming on the surface and the edges looking set, which should take about 2-3 minutes. Carefully flip the pancake, and cook the other side until it’s golden brown and fully cooked, about another 2 minutes. Keep going with the remaining batter and cinnamon swirl mixture!
4. Serve:
Once all your pancakes are ready, stack them up on plates and add a pat of butter on top. Drizzle with maple syrup and, if you like, a bit of sweet icing for an extra treat. Serve warm and enjoy the cozy flavors of these cinnamon swirl pumpkin pancakes!
This delightful recipe makes fluffy pumpkin pancakes with a sweet cinnamon swirl that’s perfect for a fall breakfast or whenever you crave something warm and comforting!
Can I Use a Different Type of Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by mixing regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it in the recipe.
How Can I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or microwave until warm. You can also freeze them; just layer between parchment paper and store in a freezer-safe bag for up to 2 months.
Can I Make the Pancake Batter Ahead of Time?
Absolutely! You can prepare the pancake batter the night before and store it in the fridge. Just give it a gentle stir before using, as it may thicken slightly overnight. However, for the best texture, it’s recommended to use it fresh.
What Toppings Pair Well with These Pancakes?
These pancakes are delicious with classic toppings like maple syrup and butter. You can also top them with whipped cream, chopped nuts, or even a sprinkle of powdered sugar for an extra sweet touch!