Pumpkin Cinnamon Roll Pancakes

Directions

1. 1

   Prepare the pancake batter. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside.

2. 2

   In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla.

3. 3

   Add the dry ingredients to the wet, and mix until just combined. Set aside; let the batter rest for 10 minutes.

4. 4

   Make the cinnamon swirl mixture. In a small bowl, mix together the butter, sugar, cinnamon, and the pancake batter. Transfer the mixture to a piping bag or sandwich baggie with a small portion of the corner snipped off.

5. 5

   Heat a large skillet over medium heat, and grease with butter.

6. 6

   Use a 1/4 cup to pour the pancake batter into the skillet.

7. 7

   Using the piping bag full of the cinnamon mixture, starting at the middle, gently swirl the mixture into the pancake, pushing slightly into the batter. Keep the swirl close to the center so the mixture doesn’t melt off the sides. Cook for 3-4 minutes, until bubbles appear on the surface. Reduce to medium-low heat, quickly and gently flip the pancake over, and cook on the other side for another 2-3 minutes, until golden and cooked through. Repeat with the remaining batter and cinnamon filling.

8. 8

   Serve the pancakes warm with additional butter and maple syrup, if desired.