These Pumpkin Cinnamon Roll Pancakes are fluffy, warm, and filled with delicious pumpkin flavor! Topped with a sweet frosting swirl, they are perfect for a cozy breakfast.
Who can resist the combination of pumpkin and cinnamon? I love serving these with a drizzle of maple syrup on top. They make every morning feel like a fall celebration! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is your base for the pancakes. If you want something lighter, you can substitute half with whole wheat flour or use a gluten-free blend if required.
Pumpkin puree: Canned pumpkin works great, but if you have fresh pumpkin, feel free to roast it and blend it until smooth. You could also use applesauce in a pinch for a different flavor.
Buttermilk: If you don’t have buttermilk, mix regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to sour it, and you’ve got a perfect substitute!
Cream cheese: For the glaze, if you need a dairy-free option, you can try using vegan cream cheese or a simple mix of powdered sugar and almond milk for sweetness.
How Do I Achieve the Perfect Cinnamon Swirl?
The cinnamon swirl is what makes these pancakes special. To get it just right, follow these steps:
- Ensure your melted butter is not too hot, or it can cook the sugar immediately.
- Mix the brown sugar and cinnamon well with the melted butter until it forms a thick paste.
- When the batter is on the griddle, drizzle the swirl mixture directly in a circular pattern over the batter. Use a toothpick or knife to gently swirl the mixture into the pancake.
Taking your time with this step ensures a lovely swirl that looks and tastes amazing! Plus, don’t worry if it’s not perfect. It’ll still taste great!
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 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 (canned or fresh)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and an additional 15-20 minutes for cooking. In total, you’ll need around 35-40 minutes to enjoy these yummy pancakes from start to finish!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until everything is well combined and no lumps remain. This mix will give your pancakes a wonderful spice blend!
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, pumpkin puree, large egg, melted butter, and vanilla extract until the mixture is smooth. This creamy mixture will add delicious flavor and moisture to your pancakes.
3. Combine the Mixtures:
Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently just until combined—don’t worry if there are a few lumps; over-mixing can lead to dense pancakes!
4. Prepare the Cinnamon Swirl:
In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix until the ingredients form a smooth paste. This will be drizzled onto your pancakes for that cinnamon roll effect!
5. Heat the Griddle:
Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or a bit of oil to ensure the pancakes cook nicely and don’t stick.
6. Cook the Pancakes:
For each pancake, pour about 1/4 cup of the pumpkin batter onto the griddle. Then, use a spoon to drizzle 1 to 2 teaspoons of the cinnamon swirl mixture over the top of the batter. Use a toothpick or knife to swirl it gently into the batter in a decorative way.
7. Flip and Cook:
Let the pancakes cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip them and cook for another 2 minutes until they turn golden brown and are cooked through.
8. Prepare the Glaze:
While your pancakes are cooking, prepare the cream cheese glaze. In a small bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Beat until the mixture is smooth and pourable. Adjust the milk amount if needed to reach a drizzle consistency.
9. Serve and Enjoy:
Stack your warm pancakes on a plate and drizzle the cream cheese glaze on top. You can add extra cinnamon or a splash of maple syrup if you’d like. Serve them warm and enjoy every delicious bite!
This recipe will deliver fluffy, warmly spiced pancakes adorned with a delightful cinnamon swirl, perfectly crowned with creamy, sweet glaze – just like your favorite cinnamon rolls! Enjoy your cozy breakfast and happy eating!
Can I Use Different Types of Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition, or use a gluten-free flour blend if you prefer a gluten-free option. Just keep in mind that the texture may vary slightly.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken up and sour nicely.
How Can I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 30-60 seconds or warm them in a skillet over low heat until heated through.
Can I Freeze These Pancakes?
Absolutely! You can freeze the pancakes by stacking them with parchment paper in between to prevent sticking. Place them in a zip-lock freezer bag, and they will last up to 2 months. Reheat from frozen in the microwave or toaster for a quick breakfast!
