Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the comforting flavors of pumpkin spice and cinnamon rolls into fluffy, delicious pancakes. Perfect for a cozy fall breakfast, they feature a sweet cinnamon swirl and a rich cream cheese glaze that elevates each bite.
Ingredients
Scale
Pancakes
- 1 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon 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 1/4 cups 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 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to create the pancake base.
- Combine wet ingredients: In another bowl, whisk the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth and fully combined.
- Make batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined, being careful not to overmix for tender pancakes.
- Prepare cinnamon swirl: In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the swirl. Transfer this mixture into a small piping bag or zip-top bag with a corner snipped for easy piping.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it to prevent sticking.
- Cook pancakes: Pour about 1/4 cup batter for each pancake onto the heated skillet. Immediately pipe a spiral of the cinnamon mixture onto the top of each pancake to create the signature swirl.
- Flip and cook through: Cook the pancakes for 2 to 3 minutes until bubbles start forming on the surface. Carefully flip and cook the other side for another 2 to 3 minutes until golden brown and fully cooked.
- Make cream cheese glaze: Beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk quantity if needed to reach the desired consistency.
- Serve: Drizzle the cream cheese glaze over warm pancakes just before serving for a decadent finish.
Notes
- Keep the skillet heat at medium-low to prevent the cinnamon swirl from burning during cooking.
- If the cream cheese glaze is too thick, add a little more milk gradually until you reach a pourable consistency.
- Warm cooked pancakes in a 200°F oven while you finish cooking the remaining batter to serve them all hot.
