These Pumpkin Cinnamon Roll Pancakes are a fun twist on breakfast! Fluffy pancakes meet sweet cinnamon swirls and a hint of pumpkin spice—it’s like hugging a fall morning!
Honestly, who wouldn’t want pancakes that taste like dessert? I love drizzling them with cream cheese icing. It’s the perfect way to start a cozy day! 🍂🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose flour blend, which works well for pancakes too!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use fresh pumpkin. Just cook it, puree it, and drain excess water for the same effect!
Buttermilk: If you don’t have buttermilk, you can easily create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes and you’ll have a perfect sour milk swap!
Cinnamon and Other Spices: The spices give the pancakes their warm flavor. You can substitute pumpkin pie spice if you’re in a pinch, as it contains a mix of these spices.
Cream Cheese: For the glaze, if you’re dairy-free, you might try using a dairy-free cream cheese or even Greek yogurt. Both can give a nice creaminess but with different flavors!
How Do You Achieve the Perfect Cinnamon Swirl?
The cinnamon swirl adds that delightful touch that makes these pancakes unique! To do it well:
- Make sure your cinnamon mixture is thick enough to hold its shape in the pancake batter. It shouldn’t be too runny.
- When you add the swirl, do it right after pouring the batter onto the skillet for the best effect.
- Use a toothpick or skewer to gently swirl it into the pancake. Be careful not to mix it completely; you want to see that beautiful swirl!
Keep an eye on the heat. Too high, and the outside might cook faster than the inside; medium heat is best.
With these tips, you’ll create a delicious batch of Pumpkin Cinnamon Roll Pancakes that everyone will love! Enjoy your breakfast! 🍁🥞
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pumpkin Pancake Batter:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 1 1/4 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk (adjust to desired consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, plus a little extra time for serving. Get ready for a delicious breakfast that’s pretty quick to whip up!
Step-by-Step Instructions:
1. Prepare the Pumpkin Pancake Batter:
In a large bowl, mix together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). In another bowl, combine the pumpkin puree, buttermilk, eggs, melted butter, brown sugar, and vanilla extract until everything is smooth. Now, slowly pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t worry if there are a few lumps, it’s okay! Set this mixture aside.
2. Make the Cinnamon Swirl Mixture:
In a small bowl, mix together the brown sugar, cinnamon, and melted butter until it’s well combined. This will be the delicious swirl that makes your pancakes special!
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and add a light coating of butter or cooking spray. For each pancake, pour about ¼ cup of the pumpkin pancake batter onto the skillet. Right after pouring the batter, spoon about 1 teaspoon of the cinnamon swirl mixture into a spiral on top. Using a toothpick or skewer, gently swirl the cinnamon into the pancake batter. Cook for about 2-3 minutes or until you see bubbles forming on the surface and the edges look set. Then, carefully flip it with a spatula and cook for another 1-2 minutes, until golden brown. Transfer the pancakes to a plate and keep them warm while you repeat with the remaining batter and cinnamon swirl.
4. Prepare the Cream Cheese Glaze:
In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired pourable consistency.
5. Serve:
Now it’s time to enjoy your pancakes! Stack them high and drizzle generously with the cream cheese glaze. If you’d like, place a pat of butter on top and sprinkle with a bit of cinnamon or pumpkin spice for a nice finish. Serve warm with maple syrup if you wish, and enjoy this cozy breakfast treat!
Dig in and savor the warmth of these Pumpkin Cinnamon Roll Pancakes—a delightful way to celebrate fall!
Can I Use a Different Type of Flour?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend for a gluten-free option. Just ensure it has a binder included, like xanthan gum, for the best texture!
How Can I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just place a piece of parchment paper between each pancake before freezing to avoid sticking. Thaw in the fridge overnight before reheating.
What If I Don’t Have Buttermilk?
No problem! You can make a quick buttermilk substitute by mixing regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and it’s ready to use!
Can I Prepare the Batter Ahead of Time?
Yes, you can! Prepare the pancake batter the night before and store it in the fridge. Just give it a gentle stir before cooking, as it may thicken a bit overnight.