Pumpkin Cinnamon Roll Pancakes

Whisk together in a big bowl – flour, coconut or brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if you want that extra kick).

In another bowl, whisk together pumpkin puree, buttermilk, melted butter, eggs, and vanilla.

Combine the wet ingredients with the dry, stirring until just mixed.

For the cinnamon swirl, mix softened butter, granulated sugar, cinnamon, and 1 tbsp of pancake batter in a small bowl.

Transfer the mixture to a small plastic baggie, cut a small corner, and use it to swirl the cinnamon mixture into each pancake.

Heat a skillet or griddle over medium heat and grease with butter.

Pour 1/4 cup of pancake batter into the skillet for each pancake.

Gently swirl the cinnamon mixture into the pancake with the piping bag, ensuring it blends into the batter.

Flip the pancake when bubbles appear, and cook until golden on the other side. Repeat with the remaining batter and cinnamon swirl.

Serve warm with extra butter, maple syrup, or a simple glaze if you’d like. Enjoy your delightful homemade pancakes!