Pumpkin Cinnamon Swirl Pancakes

Fluffy pumpkin pancakes swirled with cinnamon sugar and topped with creamy glaze — the perfect fall breakfast treat.

INGREDIENTS

Pancakes

3 1/4 cups all-purpose flour

6 tbsp brown sugar

3 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

Optional: 1 tsp pumpkin pie spice

2 1/4 cups buttermilk (room temp)

1 cup pumpkin purée

2 large eggs, room temperature

2 tbsp butter, melted & slightly cooled

2 tsp vanilla extract

Cinnamon Swirl

6 tbsp salted butter, softened (almost melted)

6 tbsp granulated sugar

3 tsp cinnamon

2 tbsp pumpkin pancake batter

DIRECTIONS

Mix Dry Ingredients

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and optional pumpkin pie spice.

Combine Wet Ingredients

In another bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla until smooth.

Make Batter

Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not over mix (a few lumps are fine). Let batter rest 5 minutes.

Prepare Cinnamon Swirl

In a small bowl, stir together softened butter, sugar, cinnamon, and 2 tbsp pancake batter until smooth. Transfer to a piping bag or zip bag with corner snipped.

Cook Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease. Scoop about 1/4 cup batter per pancake

Add Swirl

Once bubbles form on top, pipe a spiral of the cinnamon swirl over each pancake. Cook until edges look set, then flip and cook 1–2 minutes more.

Serve

Stack warm pancakes and top with Whipped Honey Cinnamon Butter, maple syrup, or your Cream Cheese Maple Glaze.