These Cinnamon Swirl Pumpkin Pancakes are a cozy breakfast treat! Fluffy pancakes swirled with sweet cinnamon and pumpkin make mornings feel special.
It’s like having fall on your plate! I love adding a drizzle of maple syrup on top—because who can resist that perfect combo? You’ll want seconds for sure! 🍁
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of these pancakes. If you’re looking for a gluten-free option, try using a gluten-free flour blend. Just make sure it has xanthan gum for better texture.
Pumpkin Puree: I always use canned pumpkin; it’s easy and consistent! If you prefer, you can make your own by roasting and pureeing fresh pumpkin. Just don’t use pumpkin pie filling—it’s sweetened and spiced already.
Milk: Any kind of milk works here: whole, skim, or plant-based like almond or oat milk. I personally love the creaminess of whole milk for richer pancakes.
Spices: The blend of spices gives these pancakes warmth. If you’re missing ginger or cloves, you can add a little extra cinnamon instead. Don’t skip the spices; they make all the difference!
How Do I Achieve a Perfect Cinnamon Swirl?
The cinnamon swirl adds a delightful touch! Here’s how to do it right and make those pancakes visually stunning:
- After pouring the pancake batter on the skillet, quickly drizzle the cinnamon mixture on top.
- Use a toothpick or a knife to create a gentle swirl—don’t overdo it! You want to see ribbons of cinnamon, not a muddy mix.
- Watch the bubbles on the pancake surface; that’s your cue it’s time to flip them.
By swirling the mixture, you not only get a beautiful pattern but also pockets of delicious cinnamon goodness in every bite. Enjoy your pancake-making adventure!
Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and another 20 minutes to cook, making it a total of about 30 minutes from start to finish. Perfect for a delightful breakfast at home!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is nicely combined. This will be the dry mixture for your pancakes.
2. Combine Wet Ingredients:
In another bowl, mix the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract. Whisk until the mixture is smooth and creamy—this is where the flavor comes from!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry mixture, and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. We want fluffy pancakes!
4. Prepare the Cinnamon Swirl:
In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until well mixed. This will create the delightful cinnamon swirl that makes these pancakes special.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it to prevent sticking.
6. Pour the Batter:
For each pancake, pour about 1/4 cup of the pancake batter onto the skillet. Give it enough space since they’ll spread a bit!
7. Add the Cinnamon Swirl:
Using a spoon or a small piping bag, drizzle the cinnamon swirl mixture over the top of each pancake. With a toothpick or the tip of a knife, gently swirl the cinnamon mixture into the batter in a circular motion, creating that yummy pattern.
8. Cook the Pancakes:
Cook the pancakes until you see bubbles forming on the surface and the edges look set—this should take about 2-3 minutes. You want them nice and golden!
9. Flip Them Over:
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. They’ll be fluffy and delicious!
10. Keep Warm and Serve:
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. You’ll want to serve them fresh and hot!
11. Enjoy Your Pancakes:
Serve the cinnamon swirl pumpkin pancakes warm with a drizzle of maple syrup or your favorite toppings. Enjoy your delightful breakfast treat!
These pancakes are perfect for cozy fall mornings. Enjoy every flavorful bite!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! If using fresh pumpkin, roast it until tender, then puree it until smooth. Just be sure to measure out 1 cup of the puree for the recipe. Freshly made pumpkin adds a lovely flavor!
Can I Make These Pancakes Dairy-Free?
Yes, you can! Substitute the milk with any plant-based milk like almond, soy, or oat milk. Use coconut oil or another vegetable oil instead of butter for a fully dairy-free version.
How Do I Store Leftover Pancakes?
Cool the pancakes completely, then place them in an airtight container. Store them in the fridge for up to 3 days or freeze them for up to 2 months. Reheat in the toaster or microwave when you’re ready to enjoy!
Can I Add Chocolate Chips or Nuts to the Batter?
This sounds delicious! Feel free to fold in some chocolate chips, walnuts, or pecans into the batter before cooking for added flavor and texture. Just be sure not to overmix the batter!