Cinnamon Swirl Pumpkin Pancakes
Cinnamon Swirl Pumpkin Pancakes
Recipe Yield: Makes 10-12 pancakes

What You'll Need

  • 1 cup Aunt Jemima Original Complete Mix
  • 3/4 cup buttermilk
  • 1 tbsp melted butter + 2 tbsp cold butter for the pan
  • 1 egg, beaten
  • 1/4 cup canned Pure Pumpkin
  • 1/4 tsp pumpkin spice mix
  • Cinnamon Swirl:
  • 4 tbsp melted butter
  • 1/4 cup + 2 tbsp light brown sugar
  • 1-1/2 tsp ground cinnamon

Products in Recipe:

Original Complete Original

What You'll Do

1 To make the cinnamon swirl, mix all ingredients together in a bowl then add to a squeeze bottle or ziplock. If you’re using a Ziploc bag, cut a small hole on one corner. I found that a squeeze bottle worked best as it allowed me to shake it in between uses when the butter and sugar separated.
2 To make the batter, mix Aunt Jemima complete mix, buttermilk, melted butter, egg, pumpkin spice and pure canned pumpkin until it comes together. Don’t over mix. The batter will thicken as it sits.
3 Place a large nonstick pan over low heat and add butter. When butter is melted, use a small scoop or ¼ cup measuring cup to add the pancake mix to the pan. Use the back of the measuring pan or spoon to spread the mix to form a circle. Make a swirl on the top of the pancake starting from the center and making your way out. When the pancake starts to form tiny bubbles on the top, flip the pancakes. Cook until the pancake is done and springs to touch. Repeat until the batter is used up. Serve with Aunt Jemima Original Syrup.

    Products in Recipe:

    Original Complete Original
    Recipe provided by Jehan Powell
    Secrets to Perfect Pancakes
    Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
    Milk can be substituted for water in Aunt Jemima® complete mixes.
    milk substitute