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Cinnamon Swirl Pumpkin Pancakes

Get them while they are hot and you’ll be dreaming of cinnamon rolls, with a fall flavor of pumpkin!  Pumpkin Pancakes with a Swirl of a sweet and gooey cinnamon flavor will really WOW your kids!




















Cinnamon Swirl Pumpkin Pancakes
Yields 12
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  1. 1 ½ cups milk
  2. 1 cup pure unsweetened pumpkin puree
  3. 2 large eggs
  4. 2 tbsp oil
  5. 2 tbsp vinegar
  6. 2 cups whole wheat flour
  7. 1 tbsp baking powder
  8. ½ tsp baking soda
  9. 2-3 tbsp pumpkin pie spice (see Tips below)
  10. ½ tsp salt
Cinnamon Swirl Filling
  1. 2 tbsp butter
  2. 2 tbsp olive oil
  3. 1/3 C brown sugar
  4. 1 tbsp ground cinnamon
  1. 1. Prepare the Cinnamon Filling: In small bowl – mix butter, oil, brown sugar, and cinnamon. Whisk the ingredients together and then pour it into a sandwich-sized zip baggie. Let this sit while you make the batter for the pancakes.
  2. 2. Prepare the Pancake Batter: In large bowl – whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened. Batter will be thick.
  3. 3. Check on your cinnamon filling: Give it a good stir if needed. Filling should be somewhat thickened. You can put it in the refrigerator for few minutes if needed.
  4. Snip off a small piece of the corner of the baggie.
  5. 4. Cook the pancakes: Preheat a large skillet or griddle to medium, and lightly grease with butter or oil. Use an ice-cream scoop or ladle to add the batter to the pan. Spread the batter into a nice, even circle. Squeeze your cinnamon filling baggie onto the pancake. Start in the center of the pancake and squeeze the filling on top of the batter in a swirl-like pattern. Cook the pancakes 3 or 4 minutes or until you see bubbles popping up. Gently flip the
  6. pancake with a spatula and cook an additional 2 or 3 minutes. When you flip the pancake over onto a plate, you will see a nice cinnamon swirl similar to a cinnamon roll.
  1. • If you do not have pumpkin pie spice, use this combo instead: 1 tsp allspice, 1 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, ½ tsp nutmeg.
  2. • If you use whole wheat flour, it provides MORE fiber, protein, and nutrients.
  3. • Milk – You can use whatever you have on hand.
  4. • This recipe can easily be cut in ½, but keep the cinnamon swirl amount the same. FREEZE what you don’t eat!
  5. • What about the syrup? With the addition of the Cinnamon Swirl, there is really no need for additional
  6. sweetness. Otherwise, try honey drizzled on top, slightly-sweetened cream cheese icing, or real maple syrup)
Kids Kitchen
 Start your morning off right, and feed your kids a pancake that won’t have them crash and burning at school, but leave them feeling fuller longer, and give them the right kind of energy to be super successful at school!


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2 Responses to Cinnamon Swirl Pumpkin Pancakes

  1. Leah Neznik 10-14-2014 at 5:59 PM #
    What a perfect fall breakfast recipe! Love it! And, it's nice to meet another 'Leah' in the Austin food blogging world! : )
    • Leah 10-21-2014 at 10:23 PM #
      Hi Leah! Nice to 'meet' you - maybe face to face one of these days! Thanks for stopping by.