There’s nothing quite like a warm stack of pancakes to start your day right. I love how simple and comforting they are, perfect for a cozy morning or a fun brunch with family.
Today, I’m sharing two fantastic pancake recipes that I think you’ll really enjoy. We’ve got delightful Cinnamon Swirl Pancakes for a sweet treat and hearty Coconut Flour Pumpkin Pancakes for a wholesome option. Both are easy to make and taste amazing.
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Easy Cinnamon Swirl Pancakes Recipe
Imagine fluffy pancakes with ribbons of sweet cinnamon sugar baked right in. These Cinnamon Swirl Pancakes bring a little extra fun to your breakfast table, and they are surprisingly simple to make.
Key Ingredients & Tips for Cinnamon Swirl
- Cinnamon Mix Consistency: Make sure your cinnamon mixture is thick enough to pipe easily but still spreadable. This helps it hold its shape nicely on the pancake.
- Don’t Overmix Batter: Mix your pancake batter until just combined. A few small lumps are okay and actually help create lighter, fluffier pancakes.
What You Need for Cinnamon Swirl Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- **For the Cinnamon Swirl:**
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- 1 tablespoon all-purpose flour
⏱️ Time: 25 minutes🍽️ Yields: 8-10 pancakes
How to Make Cinnamon Swirl Pancakes
Step 1: Make the Pancake Batter
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk the milk, egg, and 2 tablespoons of melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if there are a few small lumps.
Step 2: Prepare the Cinnamon Swirl Mixture
In a small bowl, mix the brown sugar, ground cinnamon, 2 tablespoons melted butter, and 1 tablespoon flour until it forms a thick, smooth paste. Transfer this mixture to a small piping bag or a Ziploc bag with a tiny corner snipped off for easy piping.
Step 3: Cook the Swirl Pancakes
Heat a lightly buttered griddle or a non-stick pan over medium heat. Pour about ¼ cup of pancake batter onto the griddle for each pancake. Immediately, pipe your cinnamon swirl mixture in a spiral pattern on top of each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through in the center.
📝 Final Note
These pancakes are best served hot with a drizzle of maple syrup, a dollop of whipped cream, or some fresh berries. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
Healthy Coconut Flour Pumpkin Pancakes
If you’re looking for a wholesome breakfast option, these Coconut Flour Pumpkin Pancakes are a great choice. They are naturally gluten-free and packed with the comforting taste of pumpkin, perfect for a lighter meal.
Key Ingredients & Tips for Coconut Flour Pancakes
- Working with Coconut Flour: This type of flour is very absorbent, so the batter will be thicker than traditional pancakes. Let it sit for a few minutes to fully hydrate.
- Pure Pumpkin Only: Make sure you use 100% pure pumpkin puree from a can, not pumpkin pie filling. Pie filling has added sugars and spices that will change the outcome.
What You Need for Coconut Flour Pumpkin Pancakes
- ¼ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup pumpkin puree
- ¼ cup milk (dairy or non-dairy)
- 1 tablespoon maple syrup or honey
- 1 tablespoon melted coconut oil (plus more for cooking)
- ½ teaspoon vanilla extract
⏱️ Time: 30 minutes🍽️ Yields: 6-7 small pancakes
How to Make Coconut Flour Pumpkin Pancakes
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the coconut flour, baking powder, pumpkin pie spice, ground cinnamon, and salt. Make sure to break up any lumps in the coconut flour to ensure a smooth mixture.
Step 2: Mix Wet Ingredients
In a separate large bowl, whisk the eggs, pumpkin puree, milk, maple syrup (or honey), melted coconut oil, and vanilla extract until everything is smooth and well combined.
Step 3: Form Batter and Cook
Pour the dry ingredients into the wet ingredients. Stir well until a thick batter forms. Let the batter sit for 5 minutes to allow the coconut flour to fully absorb the liquid. Heat a lightly oiled griddle or non-stick pan over medium-low heat. Spoon about 2 tablespoons of batter per pancake. Cook for 3-4 minutes per side, or until golden brown and firm in the center.
📝 Final Note
These pumpkin pancakes are lovely with extra maple syrup, a sprinkle of chopped nuts, or fresh fruit. They store well in an airtight container in the fridge for up to 3 days and can be gently reheated in a toaster or microwave.
