Cinnamon Roll Pumpkin Pancakes

Steps

1. 1

   In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/4 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice.

2. 2

   In a separate bowl, combine the wet ingredients: 1 1/4 cup milk, 1 tablespoon apple cider vinegar, 2/3 cup pumpkin purée, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

4. 4

   Prepare the Cinnamon Swirl: In a small bowl, mix together 4 tablespoons softened unsalted butter, 1/4 cup brown sugar, and 2 teaspoons cinnamon.

5. 5

   Transfer 1 1/2 tablespoons of the prepared pancake batter into the cinnamon mixture and stir until well combined. Transfer this mixture into a piping bag or a plastic bag with a small corner snipped off.

6. 6

   Heat a lightly greased griddle or non-stick skillet over medium-low heat.

7. 7

   Pour about 1/4 to 1/3 cup of batter onto the griddle for each pancake.

8. 8

   Immediately pipe a spiral of the cinnamon swirl mixture onto the top of the wet pancake batter.

9. 9

   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

   Start 2-minute timer
10. 10

    Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through. Clean the griddle between batches if the sugar from the swirl begins to burn.

    Start 1-minute timer
11. 11

    Serve warm, optionally topped with maple cinnamon butter.