1- Ready to dive into making these pumpkin cinnamon roll pancakes? It’s all about keeping things straightforward and fun, starting with prepping your ingredients. First, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl to get that base just right.

2- In another bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, maple syrup, and vanilla until smooth if it’s too thick, blend it a bit for better consistency. Now, pour the wet mix into the dry ingredients and stir gently until just combined; if the batter seems thick, add a little more melted butter. Let it rest covered for 10 minutes to help everything blend perfectly.

3- While the batter rests, whip up the cinnamon swirl by mixing the salted butter, brown sugar, and cinnamon. Pop this into a plastic bag and snip a small corner to make piping easy. Heat a greased skillet over medium heat, pour about 1/4 cup of batter for each pancake, and swirl the cinnamon mixture onto the center. Cook until bubbles pop up, then flip and cook until golden brown. The whole process takes about 15 minutes prep and 15 minutes cooking, so you can enjoy these warm with butter and maple syrup in no time.