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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 - 1 large egg - 1 cup milk - 2 tablespoons vegetable oil - 1 teaspoon vanilla extract - ¼ cup granulated sugar - 1 tablespoon ground cinnamon Gathering your ingredients is key. You want fresh pumpkin puree for the best taste. Store-bought is fine, but homemade will shine. When you mix the dry and wet ingredients, use a big bowl for the wet. Make sure to whisk them well to blend. This helps create a light, fluffy pancake. For the cinnamon swirl, combine granulated sugar and ground cinnamon. This mix adds a sweet twist. It swirls beautifully into the pancake batter. The warm spices of cinnamon and nutmeg pair perfectly with pumpkin. You’ll enjoy how simple it is to prepare these pancakes. Just grab what you need and get started! {{ingredient_image_1}} First, take a medium bowl. Add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Whisk these dry ingredients together until they mix well. Set this bowl aside for now. Next, grab a large bowl. In it, mix 1 cup of pumpkin puree, 2 tablespoons of brown sugar, 1 large egg, 1 cup of milk, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. Stir these ingredients together until they are fully combined and smooth. Now, take the dry mixture and add it to the wet mixture. Do this gradually while stirring lightly. You want to mix them until they are just combined. Remember, it’s okay to have a few lumps; just don’t overmix! In a small bowl, mix together ¼ cup of granulated sugar and 1 tablespoon of cinnamon. This will create your delicious cinnamon swirl. While you do this, preheat your non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a bit of oil. Pour about ¼ cup of batter for each pancake onto the hot skillet. Quickly drizzle some of the cinnamon swirl mixture over the batter in a swirling pattern. Use a toothpick or knife to swirl it gently into the pancake. Cook for about 2-3 minutes, or until bubbles form and the edges look set. Flip the pancake and cook for another 2 minutes until golden brown. Repeat this with the remaining batter and swirl. Serve your warm pancakes with maple syrup, whipped cream, or even extra pumpkin seeds. Stack them high on a plate, drizzle with syrup, and top with a sprinkle of cinnamon for a delightful finish. To get fluffy pancakes, you must not overmix the batter. When you mix, stop as soon as you see no dry flour. A few lumps are fine. Overmixing can lead to tough pancakes. Next, adjust your skillet temperature. If the heat is too high, the pancakes burn on the outside but stay raw inside. Medium heat works best. Test the skillet by dropping a little batter on it. If it sizzles, you're ready! You can add more depth to your pancakes. Try mixing in a pinch of ginger or cloves. A splash of maple extract can also boost flavor. Experiment with spices like nutmeg to find your favorite blend. For sweeteners, brown sugar is a great choice. It gives a nice caramel flavor. You can also use honey or maple syrup in place of granulated sugar. Each sweetener adds its own twist. Stack your pancakes high on a plate. This makes them look more appealing. Drizzle with warm maple syrup for shine. A sprinkle of cinnamon on top adds a nice touch. To make it fancy, add a dollop of whipped cream or a scoop of pumpkin seeds. Use a wide, shallow plate for a great look. The right dish makes your pancakes shine! Pro Tips Use Fresh Spices: For the best flavor in your pancakes, use fresh ground cinnamon and nutmeg instead of pre-ground spices. Fresh spices have a more vibrant aroma and taste. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough pancakes instead of light and fluffy ones. Optimal Cooking Temperature: Ensure your skillet is at medium heat before cooking. If it’s too hot, the pancakes may brown too quickly on the outside while remaining uncooked on the inside. Rest the Batter: Allow the batter to rest for a few minutes after mixing. This lets the gluten relax and results in softer pancakes. {{image_2}} - Whole wheat flour substitute: You can swap all-purpose flour with whole wheat flour. This change adds fiber and nutrients. The pancakes will taste nuttier and more wholesome. - Plant-based milk options: Use almond, oat, or soy milk instead of regular milk. This makes pancakes dairy-free. It also enhances the flavor, depending on the milk you choose. - Adding chocolate chips or nuts: Mix in some chocolate chips or chopped nuts for extra delight. Both add texture and sweetness to the pancakes. Try walnuts, pecans, or dark chocolate for a fun twist. - Seasonal fruit toppings: Top your pancakes with seasonal fruits like berries or bananas. Fresh fruit adds color and taste. A drizzle of honey or maple syrup can elevate the dish even more. - Holiday-inspired twists: You can change the flavor for holidays. Add peppermint extract for winter or orange zest for a fresh spring touch. These small changes can make your pancakes special for any occasion. - Different fillings or toppings: Try filling the pancakes with cream cheese or yogurt. You can also serve them with a dollop of whipped cream and a sprinkle of cinnamon for an extra treat. This makes the pancakes feel festive and fun. To keep your pancakes fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out or absorbing other smells. They can last up to three days in the fridge. You can freeze pancakes if you have leftovers. First, let them cool completely. Then, stack them with parchment paper between each pancake. Place the stack in a freezer bag. Press out as much air as you can before sealing. Frozen pancakes can last up to two months. To reheat, take the pancakes out of the freezer. You can microwave them for about 30 seconds to a minute. Alternatively, you can warm them in a toaster or skillet until heated through. For long-lasting freshness, avoid stacking warm pancakes directly. This can cause moisture buildup, making them soggy. Always let them cool before storing. If you want to keep pancakes fluffy, consider reheating them on low heat. This will bring back their original texture without drying them out. Yes, you can make these pancakes vegan. To do this, swap the egg for a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For milk, use almond milk or oat milk. Both work great in this recipe. To make fluffier pancakes, follow these tips: - Use fresh baking powder. This helps create lift. - Don't overmix the batter. A few lumps are okay. - Let the batter rest for 5-10 minutes. This helps with texture. You can serve these pancakes with: - Maple syrup for sweetness. - Whipped cream for a creamy touch. - Pumpkin seeds for crunch. - Fresh fruit like bananas or berries. These pancakes last in the fridge for about 3-4 days. Store them in an airtight container. Reheat them in a skillet or microwave before serving. Always check for any off smell or mold before eating. This blog post shared a detailed recipe for delicious pumpkin pancakes. We covered the ingredients needed, from dry to wet to the cinnamon swirl. I provided step-by-step cooking instructions and helpful tips to perfect your pancake texture. You also learned about tasty variations and storage suggestions. Enjoy experimenting with this recipe. It’s perfect for breakfasts or brunches. With these tips, you will create pancakes that impress family and friends. Now, it’s time to grab your ingredients and start cooking!

Cinnamon Swirl Pumpkin Pancakes

Delicious pancakes infused with pumpkin and a cinnamon swirl, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

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

Instructions
 

  • In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
  • In another large bowl, combine the pumpkin puree, brown sugar, egg, milk, vegetable oil, and vanilla extract. Mix until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  • In a small bowl, mix the granulated sugar and cinnamon together to create the cinnamon swirl mixture.
  • Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little oil.
  • Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Quickly drizzle some of the cinnamon swirl mixture over the batter in a swirling pattern, then gently use a toothpick or a knife to swirl it into the pancake.
  • Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for another 2 minutes, until golden brown.
  • Repeat with the remaining batter and cinnamon swirl mixture.
  • Serve warm with maple syrup, whipped cream, or additional pumpkin seeds, if desired.

Notes

Stack the pancakes high on a plate, and drizzle with maple syrup and top with a sprinkle of cinnamon and a dollop of whipped cream for added flair.
Keyword breakfast, cinnamon, pancakes, pumpkin