Pumpkin Swirl Pancakes with Whipped Cinnamon Butter

A fork lifting a piece of pumpkin swirl pancake with syrup, with a pumpkin in the background, perfect for fall breakfast.

5 from 1 vote

Pumpkin Swirl Pancakes with Whipped Cinnamon Butter

Fluffy gluten-free oat pancakes swirled with real pumpkin and warm cinnamon, finished with a quick whipped cinnamon honey butter for the ultimate fall breakfast.

Course Breakfast

Cuisine American

Keyword cinnamon butter recipe, gluten free pumpkin pancakes, healthy pumpkin pancakes, oat flour pancakes, pumpkin pancakes recipe

Prep Time 10

Cook Time 12

Total Time 22

Servings people (2-3 pancakes each)

Calories 397kcal

Author Chef Josh

Ingredients

Pancake Batter

2 cups gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
3 large eggs
½ cup Greek yogurt
¼ to ½ cup milk dairy, almond, or oat
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract

Cinnamon Swirl

¼ cup pumpkin puree
2 tablespoons prepared pancake batter
1 teaspoon melted coconut oil
1½ teaspoons cinnamon
Pinch of nutmeg or ground ginger optional

Whipped Cinnamon Butter

¼ cup butter softened
2 tablespoons honey
¾ teaspoon cinnamon
¼ teaspoon vanilla extract

For Serving

Pure maple syrup

Instructions

Add the 2 cups rolled oats to a high-speed blender and blend until they become a fine oat flour.
Add the 1 teaspoon baking powder, 1 teaspoon baking soda, pinch of salt, 3 eggs, ½ cup Greek yogurt, ¼ cup milk, 1 tablespoon honey or maple syrup, and 1 teaspoon vanilla to the blender, then blend until completely smooth.
Let the batter sit for 2 to 3 minutes to thicken. If it's too thick to pour, blend in a splash more milk until it's thick but pourable.
Scoop 2 tablespoons of the pancake batter into a small bowl and add the ¼ cup pumpkin puree, 1 teaspoon melted coconut oil, 1½ teaspoons cinnamon, and a pinch of nutmeg or ginger if using, then mix until completely smooth.
Transfer the pumpkin mixture to a piping bag or zip-lock bag and snip a small opening in one corner.
Add the ¼ cup softened butter, 2 tablespoons honey, ¾ teaspoon cinnamon, and ¼ teaspoon vanilla to a bowl and whip with a hand mixer or whisk until light and fluffy, then set aside.
Heat a large nonstick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray.
Pour about ¼ cup of pancake batter into the pan for each pancake, then immediately pipe the pumpkin mixture in a spiral over the top, starting in the center and working outward.
Cook for 2 to 3 minutes, until bubbles form across the surface and the edges look set. Carefully flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
Stack the pancakes while they're still warm and top with a generous spoonful of whipped cinnamon butter, then finish with a drizzle of maple syrup and an extra sprinkle of cinnamon if you like.

Video

Notes

The batter thickens as it sits because the oat flour keeps absorbing moisture. Add another splash of milk whenever it needs loosening back up.
Make sure you're using pure pumpkin puree, not pumpkin pie filling, the can labeling can look similar at a glance.
Keep the skillet around medium-low heat. The honey or maple syrup in the batter and the pumpkin swirl can brown quickly over higher heat.
Regular rolled oats work perfectly here if the pancakes don't need to be gluten-free.

Nutrition