Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze offer a delightful twist on traditional pancakes by incorporating warm pumpkin spice flavors and a sweet cinnamon swirl, topped with a rich cream cheese glaze. Perfect for a cozy fall breakfast or brunch, these fluffy pancakes bring the comforting flavors of pumpkin and cinnamon rolls into a quick and easy stovetop recipe.
Ingredients
Scale
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined.
- Mix Wet Ingredients: In another bowl, blend the canned pumpkin puree, buttermilk, large egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to ensure tender pancakes.
- Prepare Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and ground cinnamon. Transfer this mixture to a piping or zip-top bag, snip the corner to create a small opening for piping.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease the surface. Pour about 1/4 cup of batter for each pancake onto the skillet.
- Pipe Cinnamon Swirl: When bubbles start to form on the surface of the pancake, pipe the cinnamon swirl mixture in a spiral pattern on top of each pancake.
- Flip Pancakes: Cook until edges are set and the bottom is golden brown, then carefully flip and cook for an additional 1 to 2 minutes until fully cooked through.
- Make Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Whisk in powdered sugar, milk, and vanilla extract until the glaze reaches a pourable consistency.
- Serve: Serve the pancakes warm, drizzled generously with the cream cheese glaze for a deliciously sweet finish.
Notes
- For best results, wipe the skillet clean between batches to prevent the cinnamon swirl from burning.
- If the cream cheese glaze is too thick, add a small amount of milk to thin it to your preferred consistency.
- These pancakes pair wonderfully with chopped pecans or a drizzle of pure maple syrup for added texture and sweetness.
