These Pumpkin Cinnamon Roll Pancakes are fluffy and sweet, making breakfast feel special! They combine warm pumpkin spice and gooey cinnamon sugar for a yummy treat.
Who doesn’t love pancakes that taste like dessert? I like to drizzle some maple syrup on top for extra sweetness. You’ll wish every day was a pancake day! 🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base of the pancakes. If you want a healthier option, you can use whole wheat flour or even a gluten-free mix. Just keep in mind that the texture might differ a little.
Pumpkin puree: Canned pumpkin is convenient, but you can also use homemade puree if you have fresh pumpkin on hand. Just make sure it’s pure pumpkin without any added seasonings.
Buttermilk: This adds a tangy flavor and helps the pancakes rise. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.
Cinnamon: A must for flavor! You can use pumpkin pie spice instead if you want a broader spice blend, but cinnamon is fantastic on its own.
Cream cheese: If you need a lighter option, you can use Greek yogurt in place of cream cheese for a tangy glaze with fewer calories.
How Do I Create the Perfect Cinnamon Swirl?
Swirling the cinnamon mixture into the pancakes is what gives them that delightful “cinnamon roll” look. Here’s how to nail that technique:
- Make sure to mix the cinnamon swirl ingredients until smooth, ensuring even distribution of flavors.
- Pour the pancake batter into the heated pan, allowing it to spread slightly.
- Immediately drizzle the cinnamon mixture on top of the batter.
- Use a toothpick or skewer to gently swirl the cinnamon mix into the batter, making circular motions so it resembles a roll.
- Be careful not to overmix; you want to see those swirls!
With practice, you’ll master this technique, and each stack of pancakes will look gorgeous!
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the pumpkin pancake batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk
- 1/4 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the cream cheese glaze:
- 2 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
For serving (optional):
- Butter
- Maple syrup
- A sprinkle of ground cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delicious pancake recipe takes about 15 minutes to prepare and another 15-20 minutes to cook. In total, you’re looking at around 30-35 minutes from start to finish, making it a perfect breakfast treat for any day of the week!
Step-by-Step Instructions:
1. Make the pancake batter:
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Make sure not to overmix; it’s okay if there are a few lumps!
2. Prepare the cinnamon swirl:
In a small bowl, mix the melted butter, brown sugar, and ground cinnamon together until they form a smooth paste. This mixture will give your pancakes that delicious swirl of sweetness!
3. Make the cream cheese glaze:
In another small bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until you have a smooth glaze. Set this aside for drizzling later.
4. Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking oil. Using about 1/4 cup of pancake batter, pour each pancake onto the skillet. Immediately spoon about a tablespoon of the cinnamon swirl mixture onto the center of each pancake. Use a toothpick or skewer to gently swirl the cinnamon mixture into the pancake batter, creating a spiral effect.
5. Flip and finish cooking:
Cook the pancakes until you see bubbles forming on the surface and the edges look set—this should take about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.
6. Assemble and serve:
Stack your pancakes on a plate and drizzle the cream cheese glaze over the top. You can add a pat of butter on top if you like! Finish with a sprinkle of cinnamon or pumpkin spice and serve with maple syrup if desired. Enjoy!
These Pumpkin Cinnamon Roll Pancakes are not only delicious but also a cozy way to start your day. They will surely impress anyone at your breakfast table!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can use regular milk! To mimic buttermilk, simply add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes to thicken.
Can I Make the Pancake Batter in Advance?
Absolutely! You can prepare the pumpkin pancake batter the night before and store it in the fridge. Just give it a gentle stir in the morning before cooking, as it may thicken a bit overnight.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds or warm them in a skillet over low heat.
Can I Freeze These Pancakes?
Yes, you can freeze these pancakes! Allow them to cool completely, then layer them with parchment paper and store them in a freezer-safe bag for up to 2 months. When ready to eat, reheat them in the microwave or toaster!
