These Cinnamon Swirl Pumpkin Pancakes are fluffy and flavored with warm spices, perfect for a cozy breakfast. The sweet cinnamon swirl brings a delightful twist!
Every bite feels like fall on a plate! I love to pair these with maple syrup and a sprinkle of nuts. It’s a fun way to start the day—and who can resist that swirl? 😋
Key Ingredients & Substitutions
All-purpose flour: This is your base for the pancakes, providing structure. If you prefer a gluten-free option, use a 1:1 gluten-free flour blend or almond flour for a nuttier taste.
Canned pumpkin puree: Fresh pumpkin is an excellent substitute if you have it on hand, just make sure to cook and puree it first. It can add a fresher flavor, but canned is quick and easy!
Brown sugar: I love using brown sugar because it adds moisture and a caramel-like taste. If you’re out, white sugar works, but you’ll miss that depth of flavor. You can also try coconut sugar for a healthier option.
Buttermilk: If you don’t have buttermilk, mix regular milk with a bit of vinegar or lemon juice (1 tablespoon per cup) and let it sit for 5 minutes. It’s a great way to get the same acidity!
How Do I Perfectly Swirl the Cinnamon Mixture?
Swirling the cinnamon mixture can be a little tricky, but here are some tips. The idea is to create those lovely swirls without mixing them completely into the batter.
- Start with a small amount of pancake batter on the skillet—too much can make swirling hard.
- Gently drizzle the cinnamon mixture in a spiral, starting from the center. Don’t be shy; let it be generous!
- Use a toothpick to create swirls. Just a few light swipes will do; you want to see the cinnamon without losing the pancake’s fluffy texture.
With a little practice, you’ll master the art of the swirl. Enjoy your pancakes! 🥞
Delicious Cinnamon Swirl Pumpkin Pancakes Recipe
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 salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
For Serving:
- Maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 10-15 minutes to cook, so you’ll be enjoying these delicious pancakes in about 30 minutes total!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mixing the dry ingredients first will ensure the spices and leavening agents are evenly distributed.
2. Combine Wet Ingredients:
In another bowl, whisk together the buttermilk, pumpkin puree, egg, and melted butter until smooth. This helps to make sure all the wet ingredients are combined well before adding them to the dry mixture.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter! This will keep your pancakes fluffy.
4. Prepare the Cinnamon Swirl:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until fully combined. This will give you the delicious swirl to add to your pancakes.
5. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little butter or cooking spray. You want it hot enough that the batter will sizzle but not so hot that it burns.
6. Cook the Pancakes:
Pour about 1/4 cup of pancake batter onto the skillet to form one pancake. Immediately drizzle some of the cinnamon swirl mixture in a spiral shape starting from the center and moving outward.
7. Swirl It Up:
Using a toothpick or skewer, gently swirl the cinnamon mixture into the pancake batter. Just a few swipes will create a beautiful marbled effect, so don’t overdo it! You want the swirl visible on top.
8. Flip and Finish Cooking:
Cook the pancake for 2-3 minutes until bubbles start forming on the surface, and the edges look set. Flip the pancake carefully, then cook the other side for another 2 minutes until it’s golden brown and fully cooked through.
9. Repeat and Stack:
Continue with the remaining batter and cinnamon mixture, repeating the process until all pancakes are cooked. You can keep the finished pancakes warm in the oven while you finish the others.
10. Serve and Enjoy:
Stack the pancakes on a plate, drizzle generously with maple syrup, and dig in while they’re warm! These pancakes are sure to bring a smile to your face!
Enjoy your warm and flavorful Cinnamon Swirl Pumpkin Pancakes! 🥞
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend or whole wheat flour for a healthier option. Just keep in mind that whole wheat flour may result in a denser pancake.
How Can I Make This Recipe Vegan?
You can easily make these pancakes vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) instead of the egg, almond milk or oat milk instead of buttermilk (add a splash of vinegar for acidity), and coconut oil instead of butter.
What Are Tips for Storing Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To freeze, stack them with parchment paper in between each pancake and store in a freezer-safe bag for up to a month. Just reheat in the toaster or microwave!
Can I Add Other Mix-ins?
Definitely! Feel free to mix in chocolate chips, nuts, or even dried fruit like cranberries for added flavor. Just fold them into the batter before cooking!