Description
Cinnamon Swirl Pumpkin Pancakes are a delicious and fluffy breakfast option perfect for fall, combining the warm flavors of pumpkin and cinnamon.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, milk, egg, sugar, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix the brown sugar and a little cinnamon to create the swirl mixture.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Before flipping, drizzle a small amount of the brown sugar mixture on top of the batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or your favorite toppings.
Notes
- For a vegan version, substitute milk with almond milk and egg with a flax egg.
- These pancakes can be made ahead and reheated in the toaster.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Cinnamon Swirl Pumpkin Pancakes, Fall Breakfast, Pumpkin Pancakes, Cinnamon Pancakes