Cinnamon Swirl Pumpkin Pancakes
Here is the perfect breakfast to make for your family on the weekend or a day off from school. Mr. Wishes and I agreed on something (yes, you heard me right!) – we agreed that these were the best pancakes we ever had..and they don’t even need maple syrup! But of course, maple syrup makes everything better, right? The cinnamon swirl addition is an easy way to fancy up even your favorite pancake recipe and tastes awesome.
2 cups flour
2 cups whole milk
3 tablespoon buttermilk powder* (read below)
2 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
3/4 cup of pumpkin puree
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon vanilla
1/2 teaspoon apple cider vinegar
3 tablespoon dark brown sugar
6 tablespoon butter
1/2 cup brown sugar
1 tablespoon cinnamon<
To make the swirl, microwave butter, brown sugar and cinnamon for about 40-50 seconds until just melted.
Whisk and place into a zip lock bag… let it cool just enough so it’s piping consistency.
In a medium mixing bowl whisk milk, pumpkin, vinegar, vanilla and brown sugar together.
In a separate bowl sift flour, baking soda, baking powder, and spices. Whisk into wet ingredients.
On a hot oiled griddle or non-stick frying pan scoop batter (you pick your pancake size).
Snip the tip off your zip lock bag and pipe a swirl on top of your pancake as its cooking (picture shown above).
As the pancake bubbles around the edges its time to flip it.
When your pancake is done… remove it from the pan carefully so as not to lose your cinnamon swirl. You can always flip it out to avoid scraping your swirl off…