These Cinnamon Swirl Pumpkin Pancakes are fluffy and full of autumn flavor! They mix together sweet pumpkin, warm spices, and a touch of cinnamon that’s swirled right in—yummy!
These pancakes are a cozy breakfast treat. I love pouring syrup over them and watching the cinnamon swirl peek through. Perfect for chilly mornings when you want something special! 🎃🥞
Key Ingredients & Substitutions
All-purpose flour: This gives structure to the pancakes. If you want a healthier option, you can use whole wheat flour or a gluten-free blend, adjusting the liquid slightly to get the right consistency.
Pumpkin puree: Ensure you use plain pumpkin puree, not pie filling. If you can’t find pumpkin, you can substitute with mashed sweet potatoes for a similar texture and sweetness.
Buttermilk: This adds tang and helps the pancakes rise. If you don’t have buttermilk, mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes—perfect substitute!
Cinnamon and spices: These create the warm fall flavor. If you want to experiment, try adding some cardamom or swapping in pumpkin pie spice for a spice blend.
What’s the Best Way to Control the Cinnamon Swirl?
The cinnamon swirl can be a bit tricky, but with practice, you’ll nail it! Here’s how to do it perfectly:
- Ensure your butter for the swirl is softened—not melted. It should be spreadable for easy mixing.
- After pouring the pancake batter, quickly add a small amount of the cinnamon mix into the center without spreading too much.
- Use a toothpick or spoon to swirl gently. Don’t overdo it; just a couple of swirls will create a beautiful pattern.
Practice makes perfect, so don’t worry if your first few attempts aren’t perfect. Enjoy the process!
How Do I Get Fluffy Pancakes?
To ensure your pancakes turn out fluffy:
- Don’t overmix the batter; mix just until combined. A few lumps are okay!
- Let the batter rest for about 5-10 minutes. This helps the baking powder do its job and will result in more tender pancakes.
- Keep the stove at medium heat, too high and you risk burning them before they cook through!
Follow these tips, and you’ll serve up perfectly fluffy pancakes every time!
Cinnamon Swirl Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon 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
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted unsalted butter, plus more for cooking
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 20-25 minutes total. You’ll need around 10 minutes for preparation, and then about 10-15 minutes for cooking the pancakes.
Step-by-Step Instructions:
1. Prepare the Cinnamon Swirl:
In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon. Stir until everything is well combined and smooth. Set this mixture aside for later.
2. Make the Pancake Batter:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly mixed. In another bowl, combine the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Mix these wet ingredients well.
3. Combine Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix. A few lumps are okay; this will help keep your pancakes fluffy!
4. Cook the Pancakes with Cinnamon Swirls:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of the pancake batter onto the skillet to form a circle. Immediately add about 1 teaspoon of the prepared cinnamon swirl mixture into the center of the batter.
5. Create the Swirl Effect:
With a toothpick or the back of a spoon, gently swirl the cinnamon mixture into the pancake batter without blending too much. You want to see the swirl pattern!
6. Cook to Perfection:
Cook the pancake until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Carefully flip the pancake and cook for an additional 1-2 minutes until it turns golden brown.
7. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep them warm while you repeat the process with the remaining batter and cinnamon swirl mixture, adding more butter to the skillet as needed.
8. Final Touch:
Serve the pancakes stacked high, and feel free to sprinkle powdered sugar on top and drizzle with maple syrup. Enjoy these warm, spiced pancakes that are perfect for those cozy fall mornings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, you’ll want to cook it first—roast or steam it until tender, then purée it until smooth. Make sure to measure out 1 cup for the recipe!
What If I Don’t Have Buttermilk?
No problem! You can make a quick substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to curdle, and you’ll have buttermilk ready to use.
How Can I Store Leftover Pancakes?
Cool the pancakes completely, then stack them with pieces of parchment paper in between. Place them in an airtight container and store in the fridge for up to 3 days. They can also be frozen for longer storage—just make sure to wrap them well!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter the night before! Just cover it tightly and refrigerate. Give it a gentle stir before cooking, as the ingredients may separate slightly. Try to cook them within 24 hours for the best texture!
