These fluffy pancakes are a tasty twist on breakfast! The blend of warm pumpkin and spicy cinnamon creates a cozy flavor that makes every bite special.
I love how easy it is to make a stack of these beauties. Top them with syrup, and you’ll feel like you’re enjoying fall all year round! 🍂🥞
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin is great, but canned pumpkin puree saves time and tastes delicious! If you’re looking for a lighter option, you could substitute with apple sauce, but it’ll change the taste slightly.
Spices: The combination of cinnamon, ginger, and nutmeg gives these pancakes their cozy flavor. If you don’t have ground ginger, you can leave it out or use a little extra cinnamon. Pumpkin pie spice can work too!
Buttermilk: If you don’t have buttermilk, make a quick substitute! Just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken.
Brown Sugar: Light brown sugar is ideal, but dark brown sugar can add extra richness. If you prefer a lower sugar option, coconut sugar or even maple sugar could be nice alternatives.
How Do I Achieve the Perfect Cinnamon Swirl?
The cinnamon swirl is what makes these pancakes so special! For the best results, mix the ingredients well and make sure your butter is melted before combining them. This helps create a smooth mixture that will hold its shape when you swirl it.
- Combine melted butter, brown sugar, and cinnamon in a bowl until it’s smooth.
- When pouring the pancake batter, work quickly so the batter is still wet when you add the cinnamon mixture.
- Use a toothpick to create gentle swirls without over-mixing the batter. This way, you maintain both the pancake texture and the pretty swirl.
Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pumpkin Pancake Batter:
- 1¾ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
For Serving:
- Maple syrup
- Optional: icing sugar or glaze (powdered sugar mixed with a little milk or cream)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 15 minutes for cooking, so you’re looking at a total of about 30 minutes until you’re enjoying these delicious pancakes!
Step-by-Step Instructions:
1. Prepare the Cinnamon Swirl Mixture:
In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix until it’s all smooth and set aside for later use.
2. Make the Pumpkin Pancake Batter:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
3. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Whisk these until everything is smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients. Stir gently, just until everything is mixed. It’s okay if the batter is a little lumpy—just don’t over-mix!
5. Cook the Pancakes with the Cinnamon Swirl:
Heat a non-stick griddle or skillet over medium heat and lightly grease it. Pour about ¼ cup of pancake batter onto the griddle to form a pancake.
6. Add the Cinnamon Swirl:
Immediately after pouring the pancake batter, drizzle about 1 tablespoon of the cinnamon swirl mixture over the batter in a spiral pattern. Use a toothpick or knife to gently swirl the cinnamon mixture into the batter.
7. Flip the Pancakes:
Cook until bubbles form on the surface and the edges start to look set, which should take about 2-3 minutes. Carefully flip the pancake and cook for another 2 minutes or until it’s golden brown and cooked through. Repeat this process with the remaining batter and cinnamon swirl mixture.
8. Serve:
Stack the pancakes on a plate, and drizzle them generously with maple syrup. Feel free to add a sprinkle of powdered sugar or a drizzle of glaze on top if desired!
Enjoy your warm, cozy cinnamon swirl pumpkin pancakes! They make for a perfect breakfast or brunch treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, just cook and puree the pumpkin until smooth. You’ll need about 1 cup of pureed fresh pumpkin for this recipe. Just be sure to remove any excess moisture for the best texture!
Can I Make This Recipe Gluten-Free?
Yes, you can make these pancakes gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Just ensure it contains xanthan gum for the best results!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet over low heat.
Can I Freeze These Pancakes?
Definitely! You can freeze the pancakes by placing them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer bag. They can be stored for up to 2 months. Just reheat in the toaster or microwave when you’re ready to enjoy!