These Pumpkin Cinnamon Roll Pancakes are a cozy treat perfect for fall mornings. They’re fluffy, sweet, and packed with pumpkin flavor, drizzled with a yummy glaze!
Honestly, who can resist a stack of these? I love topping mine with extra maple syrup and a sprinkle of nuts for a little crunch. You might want to make a big batch—you’ll want seconds!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the pancakes. If you’re looking for gluten-free options, you can use a 1:1 gluten-free baking flour blend. I’ve tried both and they turn out great!
Canned Pumpkin Puree: This gives the pancakes their delicious pumpkin flavor. If you’re in a pinch, homemade pumpkin puree works too. Just roast and blend fresh pumpkin until smooth.
Buttermilk: Buttermilk adds moisture and a nice tang. If you don’t have any, you can make a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice, letting it sit for a few minutes.
Cinnamon and Nutmeg: These spices bring warmth and flavor. If you don’t have nutmeg, you can skip it or use allspice as a good substitute. I like being generous with cinnamon for extra flavor!
Cream Cheese: For the glaze, cream cheese gives a rich, tangy flavor. If you prefer a lighter option, consider using Greek yogurt or cottage cheese blended until smooth.
How Do I Get the Cinnamon Swirl Just Right?
The cinnamon swirl adds a fun twist to the pancakes, so here’s how to do it perfectly:
- Prepare the cinnamon mixture ahead of time so it’s ready when the pancakes hit the griddle.
- When pouring the pancake batter, aim for about 1/4 cup for each pancake. It should be thick enough to hold the swirl.
- As you swirl the cinnamon topping, don’t overdo it—just a light spiral on top will create that lovely cinnamon roll look.
- Cook over medium heat to avoid burning. Watch for bubbles to form; that’s your cue to flip!
This technique ensures the swirl stays intact and looks beautiful when served! It’s all about the right timing and heat control.
Delicious Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 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 (optional)
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Cream Cheese Glaze:
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1-2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
For Serving (optional):
- Butter
- Maple syrup
- A sprinkle of cinnamon or pumpkin pie spice
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and an additional 15 minutes of cooking, so total time is around 30 minutes. You’ll spend just a little time mixing ingredients and flipping pancakes, and then you can enjoy a delicious breakfast!
Step-by-Step Instructions:
1. Prepare the Cinnamon Swirl Mixture:
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Stir until well blended and smooth. Set this sweet mixture aside for later!
2. Make the Pancake Batter:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves until well combined. In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter or oil, and vanilla extract until smooth. Now, pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
3. Cook the Pancakes:
Heat a griddle or non-stick pan over medium heat and grease lightly with butter or oil. Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Using the back of a spoon or a toothpick, gently create a spiral design with the cinnamon swirl mixture on each pancake. Cook for about 2-3 minutes, or until you see bubbles forming and the edges looking set. Carefully flip each pancake and cook for another 2 minutes until golden brown. Remove from the heat and keep warm.
4. Make the Cream Cheese Glaze:
In a small bowl, beat the softened cream cheese until creamy. Add the powdered sugar, vanilla, and 1 tablespoon of milk or cream. Whisk until smooth and adjust the consistency by adding more milk if necessary, until you reach a nice drizzling texture.
5. Assemble and Serve:
Now it’s time to stack those delicious pancakes on a plate. Drizzle generously with the cream cheese glaze, then add maple syrup for extra sweetness! If you’d like, top with a pat of butter and sprinkle a bit of cinnamon or pumpkin pie spice for that final touch. Serve warm with your favorite hot beverage and enjoy every bite!
Dig in and savor your cozy stack of Pumpkin Cinnamon Roll Pancakes with that tempting cinnamon swirl and creamy glaze! Perfect for any breakfast or brunch occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but start by using 3/4 cup as whole wheat flour absorbs more liquid. You might need to add a bit more buttermilk to achieve the right batter consistency.
Can I Make the Pancake Batter Ahead of Time?
Absolutely! You can prepare the pancake batter the night before and store it in the fridge. Just give it a quick stir before cooking, as it may thicken overnight. If it’s too thick, add a splash of milk to loosen it up.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just layer them with parchment paper and place them in a freezer bag. Reheat in the microwave or toaster when you’re ready to enjoy them!
Can I Use Another Type of Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, you can make your own by mixing one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using. Alternatively, any non-dairy milk can work, but adding a splash of vinegar will mimic buttermilk’s acidity.
