These Cinnamon Swirl Pumpkin Pancakes are fluffy and filled with warm pumpkin spice goodness. The sweet cinnamon swirl adds a lovely touch that makes breakfast feel special.
I love how these pancakes are perfect for cozy mornings! Top them with maple syrup and maybe a sprinkle of nuts, and you’ll be smiling all day. Who knew breakfast could be so fun? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our pancakes. If you’re looking for a healthier option, try using whole wheat flour or a gluten-free blend. Just be aware that it may change the texture slightly!
Pumpkin Puree: You can choose canned pumpkin for convenience or make your own by roasting and pureeing fresh pumpkin. Be sure to use plain pumpkin, not pumpkin pie filling, which has added sugar and spices.
Buttermilk: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. It gives the same tangy flavor!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives these pancakes their fall flavor. Feel free to adjust them to your taste or swap in pumpkin pie spice for convenience.
How Do You Get the Perfect Cinnamon Swirl?
The cinnamon swirl adds a warm sweetness to the pancakes. Here’s how to get it just right:
- Combine melted butter, brown sugar, and cinnamon thoroughly, so it’s smooth before drizzling.
- When you pour the pancake batter onto the skillet, quickly drench the swirl mixture over it while it’s still slow-cooking.
- Use a toothpick or skewer to create a gentle swirl. Be careful not to mix it all together; you want that pretty marbled look!
Getting the swirl texture right will make your pancakes not just tasty, but also beautiful! Enjoy making your pancakes, and don’t forget the toppings!
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 (canned or fresh)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 2 tablespoons melted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Optional Toppings:
- Maple syrup
- Vanilla glaze (powdered sugar mixed with milk and vanilla extract)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for preparation and about 10 minutes for cooking. In total, you’re looking at around 25-30 minutes from start to finish. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure it’s all well combined so your pancakes are flavorful!
2. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Stir until everything is smooth and blended together.
3. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. It’s okay if there are a few lumps; just don’t overmix!
4. Make the Cinnamon Swirl:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon to create your sweet swirl mixture.
5. Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil to prevent sticking.
6. Pour the Batter:
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. You can adjust the size based on your preference!
7. Add the Cinnamon Swirl:
Using a spoon, drizzle some of the cinnamon swirl mixture over the pancake batter in a circular motion. Then, grab a toothpick or skewer and gently swirl it into the batter to create that beautiful marble effect.
8. Cook Until Bubbles Form:
Cook the pancakes until small bubbles start to form on the surface and the edges begin to look set, usually around 2-3 minutes.
9. Flip the Pancakes:
Carefully flip the pancakes and cook for another minute or two until they are golden brown and cooked through.
10. Keep Warm and Repeat:
Remove the pancakes from the skillet and keep them warm while you repeat the process with the remaining batter and cinnamon swirl mixture.
11. Serve and Enjoy:
Stack the pancakes high on a plate and drizzle with maple syrup or your homemade vanilla glaze. Enjoy your delicious, cozy breakfast!
These pumpkin pancakes are fluffy, moist, and filled with the comforting flavors of fall—a perfect treat for any morning!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that it may make the pancakes a bit denser, so consider adding an extra tablespoon of buttermilk for moisture.
Can I Make These Pancakes Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just give it a good stir before cooking, as it might thicken overnight. For warm pancakes later, you can also cook them in advance and reheat in a toaster or on a skillet.
How Should I Store Leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage! Just make sure to separate them with parchment paper to prevent sticking.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk (just let it sit for a few minutes!). Alternatively, plain yogurt diluted with a bit of water works well too.
