Pumpkin Cinnamon Swirl Pancakes


This recipe for pumpkin cinnamon swirl pancakes is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Erin Powell. In both the pancakes and the swirl, she uses dairy-free Almond Plus Protein Almond Milk from So Delicious.

Pumpkin Cinnamon Swirl Pancakes

Pumpkin Cinnamon Swirl Pancakes

Fast and Fresh Dairy Free Time Trials Recipe ContestCinnamon swirl pancakes can get messy, but they are oh-so delicious! Enjoy the mishaps and the pumpkin influence in this Sunday breakfast treat.

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Pumpkin Cinnamon Swirl Pancakes

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

For nut-free and dairy-free cinnamon swirl pancakes, So Delicious also offers Coconut Milk Beverage that can be used in place of the almond milk.

For egg-free and vegan cinnamon swirl pancakes, we find that egg replacer works fairly well in pancakes, or that you can simply omit the egg, adding 2 to 3 tablespoons of additional milk alternative, and if needed, increasing the baking powder by 1/4 teaspoon.

Pumpkin Cinnamon Swirl Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8 4-inch pancakes
  • ⅔ cup So Delicious Unsweetened Almond Plus Protein Almond Milk
  • 1 teaspoon apple cider vinegar (or white balsamic vinegar)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • Coconut Oil for cooking the pancakes
Cinnamon Swirl:
  1. Heat a skillet over medium heat, add coconut oil when skillet is warm.
  2. Measure out ⅔ cup of So Delicious Almond Milk in a 1 cup measuring cup, add 1 teaspoon of apple cider vinegar to the milk, to sour it. Set aside.
  3. In a large bowl, whisk together flour, sugar, cinnamon, kosher salt, baking powder, and baking soda.
  4. Add soured milk, egg, pumpkin puree, and vanilla extract to the flour mixture. Whisk to combine.
  5. Using a ⅓ cup scoop, pour pancakes onto the hot skillet.
  6. While the first round of pancakes is cooking, mix together all the ingredients for the cinnamon swirl. Once bubbles start to form on the raw side of the pancake, add the cinnamon swirl. This is easiest accomplished by using a turkey baster to create a swirl in the cake. Go from inside to out, with an even pressure on the baster. A pastry bag fitted with a piping tip can also be used. If there is a bit of runoff from the cinnamon swirl into the pan, it’s all right. It makes for a crunchy cinnamon bonus.
  7. Cook the pancakes for 1 minute more, then flip the pancakes and cook through. Repeat with the remaining batter.
  8. These can be served with syrup, but they are delicious on their own.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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