These pumpkin cinnamon swirl pancakes are soft, spiced, and irresistibly sweet. An easy autumn treat that feels like dessert for breakfast!
Ingredients
Pumpkin Pancakes
- 1 cup unsweetened almond or oat milk (regular milk works too)
- ½ cup pumpkin puree
- 4 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup all-purpose flour (regular or gluten-free; for GF I recommend King Arthur Measure for Measure. Do not substitute almond or coconut flour.)
Cinnamon Swirl
- 2 tablespoon softened butter
- 1 teaspoon ground cinnamon
- 4 tablespoon cane sugar or coconut sugar
Toppings
- Maple syrup
- Powdered sugar
- Cream cheese frosting (see Notes)
Instructions
- Make the Pancake Batter
In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, baking powder, apple cider vinegar, vanilla, and pumpkin pie spice until smooth. Stir in the flour until just combined and no lumps remain. - Make the Cinnamon Swirl
In a small bowl, mix the softened butter, cinnamon, and sugar. Transfer to a piping bag or a zip-top bag with the corner snipped. - Cook the Pancakes
Heat a lightly greased skillet or griddle over medium low heat. Scoop about 3 tablespoons of batter per pancake onto the skillet. Pipe a thin cinnamon swirl on top of each. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter (makes about 16 small pancakes). - Serve & Enjoy
Serve the pumpkin cinnamon swirl pancakes warm with maple syrup, powdered sugar, or cream cheese frosting.
Notes
Cream Cheese Frosting (Optional):
Whisk together 4 oz softened cream cheese, 2 tablespoon butter, ½ cup powdered sugar, and 1–2 tablespoon vanilla almond milk (or regular milk) until smooth and pourable. Drizzle over warm pancakes.
Frequently Asked Questions
Yes! Use vegan butter in the cinnamon swirl and dairy-free cream cheese for the frosting. The base pancake batter is already dairy-free if you use almond or oat milk.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or pop them in the toaster for a quick breakfast. You can also freeze them in a single layer, then store in a freezer bag for up to 2 months.
We do! Click the link for our Pumpkin Pancakes Recipe!
YES! It is one of our most popular! Click the link for our Cinnamon Roll Pancakes!
Pumpkin Cinnamon Swirl Pancakes
Ingredients
Pumpkin Pancake Ingredients
- 1 cup unsweetened almond or oat milk regular milk will also work
- ½ cup pumpkin puree
- 4 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Swirl
- 2 tablespoon soft butter
- 1 teaspoon cinnamon
- 4 tablespoon cane sugar or coconut sugar
Pumpkin Cinnamon Swirl Pancake Toppings
- maple syrup
- powdered sugar
- cream cheese frosting see notes
Instructions
How To Make Pumpkin Cinnamon Swirl Pancakes
- In a medium bowl, mix the oat or almond milk, pumpkin, maple syrup, baking powder, apple cider vinegar, vanilla, and pumpkin pie spice. Mix until the liquid is combined and then mix in the flour until the batter is smooth.
- In a small seperate bowl, mix together the soft butter, cinnamon, and sugar to make the cinnamon swirl mixture. Transfer this into a plastic bag or pastry bag.
- Bring a skillet or griddle sprayed with oil to medium low heat. Once the pan is warm, spoon in about 3 tablespoon of batter per pancake. Use your pastry bag or plastic bag to drizzle a thin swirl into each pancake. Cook the pumpkin pancakes until bubbles form on the top and then flip. Each pancake should be golden on each side. You should have about 16 pancakes.
- Serve warm with powdered sugar, maple syrup, or cream cheese frosting.
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