Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups canned pumpkin puree
3/4 cup buttermilk
2 large eggs
3 tablespoons melted butter
1 tablespoon maple syrup
1 tablespoon vanilla extract
6 tablespoons salted butter for cinnamon swirl
3 to 4 tablespoons brown sugar for cinnamon swirl
2 teaspoons ground cinnamon for cinnamon swirl
Instructions
1. Mix dry and wet ingredients: Combine and let batter rest for 10 minutes
2. Prepare cinnamon swirl: Mix and fill piping bag
3. Cook pancakes: Heat skillet, pour batter, add swirl, and flip
Heat a greased skillet over medium heat and pour about 1/4 cup of batter per pancake. Pipe the cinnamon swirl into the center and gently push it in. Cook until bubbles form, then flip and cook until golden brown on both sides. Serve warm with butter and maple syrup the total prep is 15 minutes, cooking 15 minutes, for a quick 30-minute meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use softened butter for the cinnamon swirl to make piping easier.
⏳ Let the batter rest to achieve fluffier pancakes.
🔥 Cook pancakes on medium heat to ensure even cooking without burning.
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 634 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 74 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 110 mg