PUMPKIN CINNAMON SWIRL PANCAKES
Fall mornings just got a whole lot cozier with our Pumpkin Cinnamon Roll Pancakes! These fluffy delights are a perfect blend of warm pumpkin spice and sweet cinnamon swirls. Embrace the flavors of the season in every bite. Rise and shine to a stack of autumn perfection! 🍂🥞\
MAKING THE BATTER
I’ve dedicated years to honing my pancake recipe, ensuring they turn out incredibly soft and fluffy every time! Crafting pancake mix from scratch is a breeze, and the taste is leagues beyond store-bought alternatives. Stay tuned as we elevate the signature pancake recipe on the blog by infusing it with velvety pumpkin puree and the warm embrace of pumpkin pie spice and most importantly the cinnamon roll touch – a delightful way to welcome the flavors of fall into your kitchen.
Ingredients you need:
- All- purpose flour
- Brown sugar
- Granulated white sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Pumpkin pie Spice
- Pumpkin puree
- Buttermilk
- Butter
- Eggs
- Vanilla Extract
Add all the dry ingredients to a large bowl and whisk together. This includes all-purpose flour, baking powder, baking soda, pumpkin spice, cinnamon and salt. Now add all the wet ingredients – an egg, melted butter, vanilla extract, buttermilk, sugar and pumpkin puree. Combine together with a whisk until you have a smooth batter. The KEY to pancakes is to avoid overmixing it. You want the final consistency of the batter to be a bit clumpy. That is completely fine! We’re making pancakes, not cake.
COOKING THE PANCAKES
Reaching that sweet spot on your stove where the heat is just right, not too high or too low, is essential for achieving pancake perfection! You want enough warmth to allow those delightful bubbles to form and create those oh-so-fluffy pancakes. Yet, excessive heat can lead to a charred exterior before the center is done. For my stove-top, I’ve found that medium-low to medium heat works like a charm, but remember, your ideal setting may vary depending on your unique setup.
Once your pan or griddle is preheated, add a touch of butter and pour in the pancake batter. Let it cook for approximately 2 to 3 minutes on one side. It’s time to flip when the edges start to firm up, you notice a gentle browning around the perimeter, and the top showcases a few bubbles.
With a spatula, gracefully turn the pancake over and allow the other side to achieve that perfect golden-brown crispiness. After you’ve prepared all your pancakes, serve them up with a dusting of powdered sugar, a dollop of cinnamon-infused butter (find the recipe below), and a generous drizzle of maple syrup. A delectable breakfast is served.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
To see more recipes and behind-the-scenes, follow along on Youtube,Instagram&Tiktok!
PUMPKIN CINNAMON SWIRL PANCAKES
Ingredients
For the pancakes
- 1 1/2 cup flour
- 3 tbsp brown sugar
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 cup milk + tbsp
- 1 tbsp butter melted
- 1 egg
- 1 tsp vanilla extract
For the cinnamon swirl
- 4 tbsp butter melted
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- 1 tbsp pancakes butter
Other
- Butter for pancake cooking
- Maple syrup
- Butter for topping
Instructions
For the pancake batter
- In a large bowl, combine theflour,brown sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- In a separate medium-sized bowl, whisk together the pumpkin puree, buttermilk, melted butter, eggs and vanilla.
- Pour the wet ingredients into the dry ingredients and use a spatula to gently mix them until just combined.
- Meanwhile , let’s make the cinnamon swirl mixture. In a small bowl,add in the butter, sugar, cinnamon and 1 tablespoon of the the pancake batter. Transfer this mixture into a small plastic piping bag and snip a small portion off one corner of the bag.
- Heat a large skillet over medium heat and generously grease it with butter.
- Use a ¼ measuring cup to pour the pancake batter onto the skillet for each pancake.
- Take the plastic bag filled with the cinnamon swirl and trace a swirling pattern into the pancake batter. Gently push it into the batter so that the cinnamon mixture beautifully blends within the pancake, not just on top.
- When bubbles start appearing on the surface, carefully flip the pancake over and cook the other side for about a minute or until it achieves a lovely pancake batter and the cinnamon swirl mixture.
- Serve the warm pancakes with your choice of additional butter, maple syrup or any type of topping you prefer!