Get ready for a cozy breakfast with these Pumpkin Cinnamon Roll Pancakes! Fluffy pancakes are swirled with warm cinnamon and sweet pumpkin spice—what’s not to love?
These pancakes are like a hug on your plate! I love adding a drizzle of maple syrup on top for the perfect finishing touch. You’ll be smiling with every bite! 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient. Canned pumpkin puree is often easiest, but you can also use homemade puree from roasted pumpkin. Just make sure it’s smooth for the batter.
Buttermilk: It adds a rich flavor and tender texture. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and you’re good to go!
Cinnamon Swirl: For that delightful cinnamon flavor, I love using brown sugar in the swirl, giving it a deeper taste. If you’re out of brown sugar, you can replace it with an equal amount of white sugar and a tiny splash of molasses for richness.
Cream Cheese Glaze: Cream cheese gives the glaze a rich taste. If you’d prefer a lighter option, mix a little yogurt or whipped cream with powdered sugar and vanilla for a similar effect!
How Do I Get the Perfect Cinnamon Swirl in My Pancakes?
The cinnamon swirl adds excitement to your pancakes! To achieve this, make sure your pancake batter is thick enough to hold the swirl without it sinking too much. Here’s how:
- After pouring the batter into the skillet, act quickly with your swirl mixture. Time is key!
- Use a piping bag or a zip-lock bag with a corner snipped off for better control when swirling.
- Swirl gently on the pancake batter before bubbles form—this ensures the swirl integrates nicely.
- Adjust the heat if needed; too high might burn the outside while leaving the inside undercooked.
Following these tips will guarantee your pancakes are not only delicious but also visually stunning! Enjoy your pancake-making!
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pumpkin Pancakes:
- 1 1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- 1 cup buttermilk
- 1/2 cup pumpkin puree (canned or fresh)
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tbsp milk (or as needed)
- 1/4 tsp vanilla extract
- A pinch of ground cinnamon (optional)
For Serving:
- Maple syrup
- Extra cinnamon for dusting
How Much Time Will You Need?
The total time for this delightful recipe is approximately 30 minutes, which includes around 10 minutes for preparation and 20 minutes for cooking. A quick and cozy breakfast is just around the corner!
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. In another medium bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until everything is well combined.
2. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Make sure not to overmix! It’s okay if the batter has a few lumps. Set it aside to rest.
3. Make the Cinnamon Swirl Mixture:
In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until it’s smoothly combined.
4. Prepare the Cream Cheese Glaze:
In a small bowl, beat the softened cream cheese with the powdered sugar until it’s smooth. Add milk and vanilla extract, mixing until you have a pourable glaze. Add more milk if needed to reach your desired consistency. Set this aside for later!
5. Cook the Pancakes and Add Swirl:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of the pumpkin batter onto the skillet to form a round shape. Quick tip: you can use a measuring cup for easy pouring!
6. Swirl the Cinnamon Mixture:
Using a small spoon or piping bag, drizzle a spiral of the cinnamon swirl mixture onto the surface of the pancake batter. Do this before bubbles start to form so the swirl can sink in a bit.
7. Flip and Finish Cooking:
Cook the pancake until bubbles appear on the surface and the edges look set—about 2-3 minutes. Carefully flip the pancake and cook for another 2 minutes until it’s golden brown and fully cooked. Remove from the skillet and keep warm while you repeat with the remaining batter and swirl mixture.
8. Assemble the Stack:
Place your warm pancakes on a plate, stacking them as high as you like. Drizzle generously with maple syrup and top with a dollop of the cream cheese glaze.
9. Serve and Enjoy:
Sprinkle a little extra cinnamon on top for an aromatic touch, and serve immediately with extra syrup on the side. Enjoy these delightful pancakes that combine all the warm flavors of fall!
With these steps, you’ll have an irresistible breakfast that tastes just like a warm cinnamon roll but in pancake form! Perfect for special occasions or any day you want to treat yourself!
Can I Use Pumpkin Spice Instead of Pumpkin Pie Spice?
Absolutely! Pumpkin spice and pumpkin pie spice are quite similar, both having cinnamon, nutmeg, and ginger in their blends. Feel free to substitute one for the other in equal amounts.
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 20-30 seconds, or warm them up in a skillet over low heat.
Can I Make the Batter Ahead of Time?
You can certainly prepare the batter the night before and refrigerate it. Just give it a good stir before cooking, as it may thicken a bit overnight.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly—this will give you a similar tang needed for the pancakes!
