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Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes

A delightful merge between traditional pancakes and cinnamon rolls, perfect for cozy mornings and holiday gatherings.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons brown 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 cup buttermilk
  • 1/3 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted (for cinnamon swirl)
  • 1/3 cup brown sugar, packed (for cinnamon swirl)
  • 1 teaspoon ground cinnamon (for cinnamon swirl)
  • 4 oz cream cheese, softened (for glaze)
  • 1/4 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. In a large bowl, whisk the dry ingredients (flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger) until well combined.
  2. In another bowl, whisk the wet ingredients (buttermilk, pumpkin puree, egg, melted butter, vanilla) until smooth.
  3. Combine wet and dry ingredients just until combined.
  4. Mix melted butter, brown sugar, and cinnamon into a thick paste for the cinnamon swirl.
  5. Heat a non-stick griddle over medium heat and grease lightly.
  6. For each pancake, pour about 1/4 cup of batter onto the griddle, drizzle 1-2 teaspoons of swirl on top, and swirl with a toothpick.
  7. Cook for 2-3 minutes per side until bubbles form and edges are set, then flip and cook another 2 minutes until golden.
  8. While the pancakes cook, beat cream cheese with powdered sugar, milk, and vanilla until smooth.
  9. Drizzle glaze over the warm pancakes and serve with maple syrup if desired.

Notes

Don’t overmix the batter to keep the pancakes fluffy. Ensure your griddle is at the right temperature.

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