Pumpkin Cinnamon Swirl Pancakes Recipe
Introduction
These Pumpkin Cinnamon Swirl Pancakes bring a warm, autumnal flavor to your breakfast table. Soft pumpkin-infused batter combined with a sweet cinnamon swirl creates a comforting and delicious start to your day.
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- Butter or oil for cooking
- Additional cinnamon and sugar mixture for swirling
Instructions
- Step 1: In a large bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
- Step 2: In another bowl, combine flour, cinnamon, sugar (if using), baking powder, baking soda, and salt.
- Step 3: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Step 4: Prepare a cinnamon swirl by mixing additional cinnamon with sugar in a small bowl.
- Step 5: Heat a lightly greased skillet over medium heat. Pour about ¼ cup of batter for each pancake onto the skillet.
- Step 6: Immediately sprinkle a small amount of cinnamon sugar mixture onto the batter and swirl gently with a toothpick or skewer to create a marbled effect.
- Step 7: Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden and cooked through.
- Step 8: Serve warm with maple syrup, butter, or your favorite toppings.
Tips & Variations
- For extra moisture, add a tablespoon of melted butter or oil into the batter.
- Use canned pumpkin puree for convenience or homemade for a fresher flavor.
- Replace milk with almond or oat milk for a dairy-free version.
- Try adding chopped nuts or chocolate chips for added texture and flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave to preserve softness. They can also be frozen for up to 1 month; thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and keep it covered in the refrigerator. Stir gently before cooking, as the batter may thicken slightly overnight.
What can I use instead of cinnamon in the swirl?
You can substitute ground nutmeg, pumpkin pie spice, or a mix of warm spices to vary the flavor while keeping the swirl effect.
PrintPumpkin Cinnamon Swirl Pancakes Recipe
Delight in these fluffy Pumpkin Cinnamon Swirl Pancakes featuring a rich pumpkin puree batter with beautiful cinnamon swirls, cooked to golden perfection on a skillet. Perfect for a cozy fall breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon (for batter)
- 1 tablespoon ground cinnamon (for swirl)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, 1 tablespoon cinnamon, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat eggs, then add pumpkin puree, milk, melted butter, and vanilla extract. Mix well until smooth.
- Prepare Batter: Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix to keep pancakes tender.
- Create Cinnamon Swirl: In a small bowl, mix 1 tablespoon cinnamon with a few tablespoons of water or milk to create a thick paste. Drop spoonfuls onto the batter and use a skewer or fork to swirl the cinnamon into the pancake batter.
- Heat Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour ¼ cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form on the surface and edges look set, then flip carefully. Cook another 2 minutes or until golden brown and cooked through.
- Serve Warm: Serve pancakes hot with maple syrup, additional butter, or your favorite toppings.
Notes
- Use canned pumpkin puree if fresh pumpkin is unavailable.
- To make these gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Adjust cinnamon quantity based on your spice preference.
- For extra fluffiness, separate eggs and whip the egg whites before folding them into the batter.
- The cinnamon swirl adds both flavor and an attractive look, so be gentle while swirling to avoid overmixing.
Keywords: pumpkin pancakes, cinnamon swirl pancakes, fall breakfast, pumpkin breakfast recipe, autumn pancakes
