Cinnamon Swirl Pumpkin Pancakes


2 cups whole wheat pastry flour

2 Tbsp brown sugar

2 tsp baking powder

1/2 tsp Salt

1 tsp Ground Cinnamon

1 tsp Pumpkin Pie Spice

1 3/4 cups milk

1/2 cup canned pumpkin

2 Tbsp canola oil

2 egg yolks

2 egg whites, beaten to soft peaks


Maple Cinnamon Swirl Filling: 

2 Tbsp unsalted butter, almost melted

2 Tbsp maple syrup

1/4 cup + 2 Tbsp packed light brown sugar

1 tsp Ground Cinnamon



Maple Cinnamon Swirl Filling

1.  In a medium bowl, whisk together butter, maple syrup, brown sugar and cinnamon.  Spoon the filling into a Ziploc baggie and set aside. 


2.  In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon and pumpkin pie spice.  

3.  In medium bowl, whisk together milk, pumpkin, oil and egg yolks.  Add to the flour mixture and stir until just combined.  Gently fold in beaten egg whites.  Let rest 10 minutes. 

4.  Pour 1/4 cup batter onto a hot griddle coated with cooking spray.  Snip the cormer of your baggie of filling and squeeze the filling into the corner.  Squeeze the cinnamon filling on top of the pancake batter in a swirl.  Turn pancakes when bubbles form on top.  Cook until second side is golden brown. 


Chef Geoff's Notes:  Special thanks to Barbara Bakes