Although the air is feeling quite chilly today and the temperatures are more of what we would have during the winter months, it is still Fall. So technically, I can still obsess over EVERYTHING pumpkin and not feel bad about it. But I think even if I shouldn’t I would still share this recipe for Pumpkin Cinnamon Swirl Pancakes because there’s NOTHING bad about it!
• 3 Tablespoons butter
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 1/4 cups milk
• 1 egg
• 1 1/2 tablespoons butter, melted
• 2 Tablespoons pumpkin puree
Cream Cheese Glaze:
• 4 Tablespoons butter, room temperature
• 2 Tablespoons cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• optional: milk to thin out
1. Start out by making the cinnamon swirl mixture. Melt the butter in a pan, stir in the brown sugar and cinnamon and set aside to cool.
2. Heat your pan/skillet (or you could use a Silver Dollar Pancake Pan and make multiples at a time), add oil or nonstick spray if necessary.
3. Make your pancake batter by stirring together all pancake ingredients with a wooden spoon.
4. Turn the stovetop dial down to medium and scoop 1/3 to 1/2 cup portion onto the skillet.
5. As the pancake starts to cook, spoon the cinnamon swirl mixture into a piping bag or plastic bag. Once the pancake is almost fully cooked on one side, snip off the end of the bag and add a swirl of cinnamon on top of the cooking pancake. Allow the cinnamon mixture to set for at least one minute before flipping and cooking full on the other side.
6. If you are not using a Smiley Face Cake Pan that allows you make multiple pancakes at once then repeat the above steps for all of the pancakes. Meanwhile, whip together the cream cheese glaze. You can drizzle this over the pancakes with a spoon or with an additional piping bag – your choice.
Best served hot.
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