These Cinnamon Swirl Pumpkin Pancakes are fluffy and full of fall flavor! Made with pumpkin puree and a sweet cinnamon swirl, they are perfect for breakfast.
They make mornings feel like a cozy autumn day! I love drizzling them with maple syrup and adding a sprinkle of extra cinnamon on top. Yum! 🍁🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pancakes. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend. I’ve had good results with almond flour, too, but it might change the texture a bit!
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best results. If you don’t have pumpkin, sweet potato puree is a great substitute, giving a similar flavor and texture.
Spices: The combo of cinnamon, nutmeg, and ginger adds warmth. Feel free to adjust according to your taste or use pumpkin pie spice as a shortcut.
Milk: Any milk works here, including almond milk or oat milk for a dairy-free option. Just be sure to pick unsweetened varieties to keep it balanced.
Butter: I love using melted butter for flavor, but vegetable oil or coconut oil can be used instead, especially for a lighter option.
How Do You Get a Perfect Cinnamon Swirl?
Creating a cinnamon swirl is easier than you might think! Here’s how to make sure it turns out great:
- Mix the melted butter, brown sugar, and cinnamon until smooth, but not too liquidy; it should be thick enough to drizzle.
- Pour your pancake batter onto the hot griddle first, then drizzle the cinnamon mixture right on top.
- Use a toothpick or the back of a spoon to swirl gently without fully mixing it into the batter. Just a few swirls are often enough!
- Cook on medium heat, watch for bubbles as a sign it’s ready to flip. Don’t rush! This helps the flavors meld together beautifully.
Delicious Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 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 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup melted butter (cooled slightly)
- 1/4 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For Serving:
- Maple syrup
- Cream cheese glaze or icing (optional)
Time Needed:
This recipe will take about 15 minutes of prep time and around 15 minutes of cooking time, making a total of about 30 minutes. You’ll have wonderfully fluffy pancakes ready to enjoy in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. This helps even out the spices throughout your pancakes!
2. Combine the Wet Ingredients:
In another bowl, add the pumpkin puree, milk, egg, melted butter, and vanilla extract. Stir until the mixture is smooth and well mixed.
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently mix them together until just combined. Be careful not to overmix; the batter should be a bit lumpy, which is perfectly normal.
4. Prepare the Cinnamon Swirl:
In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until smooth. This will create the delicious swirl that’ll go in your pancakes!
5. Heat Up the Griddle:
Place a griddle or non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking. Make sure it’s hot before you start pouring the batter.
6. Pour and Swirl the Batter:
Pour about 1/4 cup of pancake batter onto the hot griddle. Then drizzle about a tablespoon of the cinnamon swirl mixture over the top of the batter.
7. Create the Swirl:
Using the back of a spoon or a toothpick, gently swirl the cinnamon mixture into the batter. Be careful not to mix it all the way through; you just want a marbled effect!
8. Cook the Pancakes:
Let the pancakes cook for 2-3 minutes until you see bubbles forming on the top and the edges are set. Flip them gently and cook for another 2 minutes on the other side until they’re golden brown.
9. Keep Them Warm:
Transfer the cooked pancakes to a warm plate and cover them to keep warm while you repeat the process with the remaining batter and cinnamon swirl.
10. Serve and Enjoy:
Stack up your lovely pancakes on a plate, drizzle with maple syrup, and add a cream cheese glaze if you like! Enjoy your cozy autumn breakfast!
Happy cooking, and enjoy your delicious Cinnamon Swirl Pumpkin Pancakes! 🍁🥞
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture might be denser, so consider adding a tablespoon more of milk to maintain the batter consistency.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, sweet potato puree or butternut squash puree work well as substitutes. Both will give a similar flavor and texture to your pancakes.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen! Just place parchment paper between pancakes to prevent sticking, and freeze them in a freezer-safe bag for up to 2 months.
Can I Make the Batter Ahead of Time?
Absolutely! You can make the batter ahead and store it in the fridge for up to 24 hours. Just give it a good stir before cooking, as it may thicken slightly after sitting. Enjoy your cooking!
