Spiced Pumpkin Cinnamon Roll Pancakes

Insipiration



2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups buttermilk, plus more as needed
3/4 cup pumpkin puree
2 eggs
3 tablespoons salted butter, melted
1 tablespoon maple syrup
1 tablespoon vanilla extract
6 tablespoons salted butter, at room temperature
3-4 tablespoons granulated sugar
2 teaspoons ground cinnamon
1. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a
small bowl, whisk together the buttermilk, pumpkin, eggs, melted butter, maple syrup and vanilla. If your
pumpkin puree is thick and not mixing well, simply blend all the wet ingredients together in a blender.
2. Pour the wet ingredients into the dry ingredients and mix the batter until just combined. If the batter feels
thick, add more butter 2 tablespoons at a time. It's OK if there are lumps in the batter. Cover the batter and set
aside for 10 minutes.
3. Meanwhile, make the cinnamon swirl mx. Mix all ingredients in a bowl and transfer to a plastic sandwich
baggie. Snip a small portion of the corner off.
4. Heat a large skillet or griddle over medium heat and grease with butter. Pour about 1/4 cup pancake batter
on the center of the hot pan. Use the piping baggie full of cinnamon butter and gently swirl the mixture into
the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top of
the pancake. Keep the swirl close to the center of the batter so the mixture doesn’t melt off the side of the
pancakes. Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a
minute, or until golden. Repeat with the remaining batter.
5. Serve the pancakes warm with additional butter and maple syrup. Enjoy!