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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup pumpkin puree - 2 tablespoons brown sugar, packed - 1 large egg - 1 cup milk - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract - ¼ cup granulated sugar (for cinnamon swirl) - 1 tablespoon ground cinnamon (for cinnamon swirl) Gathering the right ingredients is key for tasty pancakes. Start with flour, baking powder, and spices. The all-purpose flour gives structure. Baking powder makes them fluffy. Ground cinnamon adds warmth. Nutmeg gives a nice twist, while salt enhances all the flavors. Next, we need pumpkin puree. It adds moistness and flavor. Brown sugar sweetens and gives depth. A large egg binds everything. Milk makes the batter smooth. Vegetable oil ensures the pancakes cook nicely. Finally, vanilla extract brings out all the flavors. For the cinnamon swirl, mix granulated sugar with more ground cinnamon. This mix creates a sweet, spicy ribbon in the pancakes. Follow this list closely for the best results in your cinnamon swirl pumpkin pancakes! {{ingredient_image_2}} Start by gathering your dry items. In a medium bowl, whisk together: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt Make sure everything blends well. This step sets the base for your pancakes. Next, grab a large bowl for the wet items. Combine: - 1 cup pumpkin puree - 2 tablespoons packed brown sugar - 1 large egg - 1 cup milk - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract Mix these until smooth. This will add flavor and moisture to your pancakes. Now, slowly add the dry mix to the wet mix. Stir gently until just combined. It’s okay if there are a few lumps. Overmixing can make your pancakes tough. In a small bowl, create your cinnamon swirl. Mix together: - ¼ cup granulated sugar - 1 tablespoon ground cinnamon This will give your pancakes a sweet, spicy twist. Set your skillet or griddle to medium heat. Lightly grease the surface with cooking spray or a bit of oil. This helps prevent sticking and gives a nice golden crust. Pour about 1/4 cup of batter onto the skillet for each pancake. Drizzle some cinnamon swirl mixture over the batter. Use a toothpick or knife to swirl it in. This makes each pancake a tasty surprise. Let the pancakes cook for 2-3 minutes. Look for bubbles on the surface and set edges. Carefully flip them and cook for 2 more minutes until golden brown. Keep going with the rest of the batter and cinnamon swirl. Remember to grease the skillet as needed. Each batch should be just as good as the first! Serve the pancakes warm. Top with maple syrup, whipped cream, and even more pumpkin seeds if you like. Enjoy your delicious treat! To keep your pancakes fluffy, mix gently. When you combine the wet and dry ingredients, stir just until you see no dry flour. A few small lumps are okay. Overmixing makes pancakes tough. So, be kind to your batter! The right heat makes a big difference. Preheat your skillet or griddle on medium heat. If it’s too hot, pancakes burn. If it’s too cool, they won’t cook through. You can test the heat by sprinkling a few drops of water. If they dance and evaporate, you’re ready to cook! Serve your pancakes warm for the best taste. Drizzle maple syrup on top. Add a dollop of whipped cream for extra joy. For a fun crunch, sprinkle some pumpkin seeds on the stack. These toppings make each bite special and tasty! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This enhances the aromatic profile of your pancakes. Consistent Pancake Size: Use a measuring cup or ladle to pour the batter for each pancake to ensure they cook evenly and have a uniform size. Keep Pancakes Warm: If making multiple pancakes, keep them warm in an oven set to low heat (about 200°F) while you finish cooking the rest. Experiment with Toppings: Don't hesitate to get creative with toppings like nuts, chocolate chips, or fruit to personalize your pancakes and add extra flavor. {{image_4}} You can easily make these pancakes gluten-free. Substitute all-purpose flour with a gluten-free blend. Look for a mix that has a 1:1 ratio to regular flour. This will keep the pancakes fluffy and delicious. To make these pancakes dairy-free, swap cow's milk for almond or oat milk. Use a plant-based oil, like coconut oil, instead of vegetable oil. This way, you can enjoy the same great taste without the dairy. For extra fun, add chocolate chips or nuts to your batter. Mix in ½ cup of chocolate chips or chopped nuts right before cooking. This gives your pancakes a tasty twist. You can also try adding a pinch of vanilla extract for more flavor. These small changes can make your pancakes unique and exciting! Store leftover pancakes in an airtight container. Keep them in the fridge for up to three days. This helps maintain their taste and texture. Layer parchment paper between pancakes to prevent sticking. You can freeze these pancakes for later use. Place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer bag. They can last up to two months in the freezer. To reheat, use a microwave or skillet. For the microwave, heat for about 30 seconds. Check if they are warm enough. If using a skillet, warm them over low heat for a few minutes. Add a touch of oil if needed to keep them moist. Enjoy warm with maple syrup or toppings of your choice! Yes, you can use fresh pumpkin. Start by roasting the pumpkin. Cut it in half, scoop out the seeds, and bake it at 350°F until soft. Once soft, mash it to get pumpkin puree. Use the same amount as canned pumpkin. You can use white sugar with a bit of molasses. Mix 1 cup of white sugar with 1 tablespoon of molasses. This mix gives a similar flavor and color. You can also use coconut sugar for a healthier option. To make the cinnamon swirl stand out, use more of the mixture. Mix 1/3 cup of sugar with 1 tablespoon of cinnamon. Swirl more into the batter. You can also add it on top after flipping the pancake. Yes, you can double the recipe. Just multiply each ingredient by two. Make sure your mixing bowls are big enough. This way, you can serve more people or save some for later! In this post, we covered the ingredients and steps for making delightful pumpkin pancakes. We explored tips for perfecting your pancakes and offered variations to suit different diets. We also shared storage options to keep your pancakes fresh and addressed common questions. Remember, these pancakes are fun and easy to customize. Enjoy cooking, and make a stack you love!

Cinnamon Swirl Pumpkin Pancakes

Delicious pancakes infused with pumpkin and a cinnamon swirl, perfect for a cozy breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 2 tablespoons brown sugar, packed
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)

Instructions
 

  • In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly mixed. Set this bowl aside for later use.
  • In a separate large bowl, combine the pumpkin puree, packed brown sugar, large egg, milk, vegetable oil, and vanilla extract. Mix these ingredients until they are smooth and well blended.
  • Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful to avoid overmixing; it's perfectly fine if there are a few lumps in the batter.
  • In a small bowl, mix together the granulated sugar and 1 tablespoon of ground cinnamon to create your cinnamon swirl mixture.
  • On medium heat, preheat a non-stick skillet or griddle. Lightly grease the surface with cooking spray or a small amount of oil to prevent sticking.
  • Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Immediately drizzle some of the cinnamon swirl mixture over the batter in a creative swirling pattern. Use a toothpick or the back of a knife to gently swirl the cinnamon mixture into the pancake batter.
  • Allow the pancakes to cook for approximately 2-3 minutes, or until you start to see bubbles on the surface and the edges appear to be set. Carefully flip the pancakes and cook for an additional 2 minutes, or until they are golden brown on both sides.
  • Continue with the remaining batter and cinnamon swirl mixture, making sure to grease the skillet as needed for each batch.
  • Serve the pancakes warm, adorned with maple syrup, a dollop of whipped cream, and toppled with some additional pumpkin seeds if you desire.

Notes

Serve warm with maple syrup and whipped cream for an extra treat.
Keyword breakfast, cinnamon, pancakes, pumpkin