Fall is truly the best time of the year for food. Pumpkin, apples, cinnamon and spice and everything nice! It’s cheesy, but it’s true. I’m in warm and sunny LA today, but looking forward to getting home later tonight just in time for a weekend at home filled with pumpkin pancakes and plenty of cooking, before I hop on a plane to NYC on Monday. Kind of crazy travel schedule (which has me a bit on the anxious side) but all things fun! Anyway, I’ve been dying to share these pancakes with you all for a while now. But me being the crazy person that I am, I needed to wait until just the right time. It finally feels like autumn has begun to set in for the rest of the world (and not just me). With temperatures cooling, the leaves turning, and Halloween on everyone’s minds (do you have a costume yet?!). This means it’s time for our weekends to be filled with apple picking, pumpkin carving, haunted houses, pumpkin lattes, and plenty of pancakes. It’s the only way to live out your best fall season. Now, let me tell you about these pumpkin filled pancakes. I’ve tested these pancakes so many times. Each time trying something just a little different. Until I landed on this pancake. Deliciously spiced with warming spices and made complete with a buttery cinnamon swirl to mimic that of a cinnamon roll. These have everything you’d ever want out of a pumpkin pancake and each bite is heavenly…perfectly sweet and all things fall. I’m clearly a little too in love with them, but I am A-OK with that. Because being this excited about a recipe just means it’s a GOOD one. Like most pancake recipes, this one starts out with the usuals…flour, buttermilk and eggs, but that’s really all these have in common with the average pancake. The batter is made with a hefty amount of real pumpkin puree, spices – including cinnamon, ginger, and nutmeg, a little melted butter, and vanilla and maple, for sweet autumn flavors throughout. As long as you have canned pumpkin on hand, these are so simple to make. The key here is that buttery “cinnamon roll” swirl. It’s what makes these pumpkin pancakes better than any others you’ve had. The swirl is a mix of salted butter, brown sugar, and cinnamon. You literally swirl it right onto the pancake. As the pancake cooks (see my photos above for reference), it creates an even cinnamon, buttery flavor throughout each pancake. Once flipped, the brown sugar swirl begins to slightly caramelize on the top, so good! It’s just about as delicious as it sounds. Better actually. I like to serve the pancakes with a smear of butter (if you have leftovers of the cinnamon butter, that’s extra good), and a drizzle of maple. If you have a lazy morning planned this weekend, these pancakes need to be worked into them. Their great for breakfast or brunch, but are equally delish for lunch. And yes, even dinner, because you guys know that I’m all about a good breakfast for dinner. These would also be awesome for Halloween morning, and yes, even Thanksgiving too…sorry I know it’s a little far out, but the planner inside me can’t help it! Whatever you do, just make them. The sooner the better. See you all tomorrow for another spooky cocktail! If you make these pancakes, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
