Description
Pumpkin Cinnamon Roll Pancakes are a cozy fall breakfast made with pumpkin puree, a cinnamon sugar swirl, and a cream cheese icing. Warm, fluffy, and flavorful – perfect for weekends and special mornings.
Ingredients
Cinnamon Filling:
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon
Cream Cheese Icing:
1/4 cup (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar (measure, then sift)
1/2 teaspoon vanilla extract
Pancakes:
1 1/2 cups whole milk
1 cup canned unsweetened pumpkin puree
2 large eggs
2 tablespoons canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2 teaspoon salt
1 tablespoon packed brown sugar
Instructions
- Prepare the Cinnamon Filling: In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour the mixture into a sandwich-sized zip-top bag and set aside at room temperature. Let it thicken to toothpaste consistency.
- Make the Cream Cheese Icing: In a microwave-safe bowl, heat the butter and cream cheese for about 30 to 60 seconds until soft. Whisk in sifted powdered sugar and vanilla until smooth. Set aside.
- Mix the Pancake Batter: In a large bowl, whisk together milk, pumpkin puree, eggs, oil, and vinegar. In another bowl, combine flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar. Add the dry ingredients to the wet ingredients and stir until just combined.
- Check the Cinnamon Filling: Massage and mix the bag to re-incorporate the ingredients. Snip a tiny corner off the bag for swirling.
- Cook the Pancakes: Heat a skillet or griddle over medium and spray with nonstick spray. Pour batter onto the skillet using a ladle or scoop. Spread slightly. Lower heat to medium-low. Swirl cinnamon filling onto each pancake in a spiral pattern starting from the center. Cook for 3 to 4 minutes until bubbles appear and the bottom is golden. Flip carefully and cook another 2 to 3 minutes.
- Serve: Plate the pancakes and drizzle with cream cheese icing. Wipe skillet clean between batches to avoid burnt sugar.
Notes
Let the cinnamon filling thicken before swirling.
Wipe skillet clean between pancakes to avoid burning sugar.
Don’t overmix batter for fluffier pancakes.
Store leftovers in a sealed container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 pancake
- Calories: 523
- Sugar: 36g
- Carbohydrates: 64g
- Protein: 7g