Get ready for a cozy breakfast with these Cinnamon Swirl Pumpkin Pancakes! They’re fluffy and packed with fall flavors from pumpkin and warm spices, perfect for chilly mornings.
Honestly, who doesn’t love a swirl of cinnamon goodness? I like to top mine with maple syrup and a sprinkle of nuts for a crunchy finish. It’s like a hug on a plate! 😋
Key Ingredients & Substitutions
All-Purpose Flour: The base for the pancakes. If you need a gluten-free option, try almond flour or a gluten-free flour blend. However, note that the texture might be a little different.
Pumpkin Puree: Fresh pumpkin gives a great flavor, but canned pumpkin works just as well! Avoid pumpkin pie filling, which has added spices and sugar.
Buttermilk: It adds moisture and flavor, but you can substitute with regular milk mixed with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken.
Cinnamon: Essential for that warm flavor. If you want something a bit different, try adding a pinch of cardamom for an extra layer of taste.
How Do I Get the Cinnamon Swirl Just Right?
The cinnamon swirl is what makes these pancakes special. To create a perfect swirl, be gentle! After pouring the batter, quickly drop the cinnamon mixture on top and use a toothpick or knife to swirl it in. Here’s how:
- Make sure your skillet is hot but not too hot to burn the bottoms of your pancakes.
- Pour a small amount of batter and add a spoonful of cinnamon mix right in the center.
- With a toothpick, swirl the cinnamon gently. Don’t overdo it or you lose the swirl effect!
This technique makes every bite a delightful surprise of cinnamon sweetness!
Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pumpkin Pancake Batter:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter, melted
- 1/4 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
Optional Toppings:
- Butter
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, so it’s perfect for a cozy breakfast. In total, you’ll be enjoying these delicious pancakes in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Cinnamon Swirl Mixture:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until it’s well combined and smooth. Set this yummy mixture aside; you’ll use it for swirling later!
2. Make the Pumpkin Pancake Batter:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will be the dry mix. In another bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until everything is smooth and creamy. Now pour the wet ingredients into the dry mix and gently stir until just combined. Remember, it’s okay if there are some lumps—don’t overmix!
3. Cook the Pancakes with Cinnamon Swirl:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with some butter. Pour about 1/4 cup of the pancake batter onto the skillet. Before it sets, quickly add about 1 tablespoon of the cinnamon swirl mixture on top. Use the back of a knife or a toothpick to swirl it gently into the batter without mixing too much. Cook until bubbles start to form and the edges look set (around 2-3 minutes). Then, carefully flip the pancake and cook for another 1-2 minutes until it’s golden brown.
4. Serve:
Stack your delicious pancakes high on a plate. Add a pat of butter on top and drizzle generously with maple syrup. Enjoy them warm, and revel in the cozy flavors of fall!
These pancakes are not just thick and fluffy; each bite is a delightful mix of pumpkin and warm cinnamon. Perfect for enjoying with a hot cup of coffee or tea!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk on hand, you can use regular milk with 1 teaspoon of vinegar or lemon juice added. Let it sit for about 5 minutes to thicken, and it will work just fine in this recipe.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a pumpkin, scoop out the flesh, and puree it until smooth. Make sure to measure out 1/2 cup for the recipe!
Can I Make the Pancake Batter Ahead of Time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a gentle stir before cooking since it may thicken while sitting. You may need to add a splash of milk to loosen it up.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave until warmed through. They are just as delicious the next day!
