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Cinnamon Swirl Pumpkin Pancakes

Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Pancakes and Waffles
Author: Barbara Schieving

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspon pumpkin pie spice
  • 1 ¾ cups milk
  • ½ cup canned pumpkin
  • 2 tablespoons canola oil
  • 2 egg yolks
  • 2 egg whites beaten to soft peaks

Maple Cinnamon Swirl Filling

  • 2 tablespoons unsalted butter almost melted
  • 2 tablespoons maple syrup
  • ¼ cup + 2 tablespoons packed light brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Maple Cinnamon Swirl Filling
  • In a medium bowl, whisk together butter, maple syrup, brown sugar and cinnamon. Spoon the filling into a Ziploc baggie and set aside.
  • Pancakes
  • In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice.
  • In a medium bowl, whisk together milk, pumpkin, oil and egg yolks. Add to flour mixture and stir until just combined. Gently fold in beaten egg whites. Let rest 10 minutes.
  • Pour ¼ cup batter onto a hot griddle coated with cooking spray. Snip the corner of your baggie of filling and squeeze the filling into the corner. Squeeze the cinnamon filling on top of the pancake batter in a swirl.
  • Turn pancakes when bubbles form on top. Cook until second side is golden brown.