1-First Steps: Mixing the Batter In a large bowl, mix together the 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt until well combined. In another bowl, whisk the 1 1/2 cups buttermilk, 3/4 cup pumpkin puree, 2 eggs, 3 tablespoons melted butter, 1 tablespoon maple syrup, and 1 tablespoon vanilla extract until smooth. Gently combine the wet and dry mixtures until just blended, adding extra butter in tablespoons if the batter seems too thick. Let it rest, covered, for 10 minutes to develop the flavors.

2-Creating the Cinnamon Swirl: For the cinnamon swirl, blend the 6 tablespoons salted butter, 3 to 4 tablespoons brown sugar, and 2 teaspoons cinnamon into a paste, then put it in a plastic bag with a small corner cut off. Heat your skillet over medium heat and grease it with butter for even cooking. Pour about 1/4 cup of batter per pancake, pipe the swirl mixture near the center, and watch for bubbles to form before flipping.

3-Cooking: Once flipped, cook until golden brown, then repeat with the rest of the batter. Serve warm with butter and maple syrup for the ultimate comfort. If you’re exploring more breakfast ideas, try this rhubarb muffins recipe for a fruity variation.

4-Cooking Techniques and Tips: Fine-tune your heat to medium-low if needed to prevent burning the swirl while ensuring the pancakes cook through. This step-by-step guide adapts to dietary preferences, like using flax eggs for vegan options. With practice, these pumpkin cinnamon roll pancakes will become your signature dish, full of warm spices and delightful texture.