Description
Fluffy pumpkin pancakes swirled with buttery cinnamon sugar and topped with cream cheese glaze. These Pumpkin Cinnamon Roll Pancakes are a cozy fall breakfast mashup that’s worth every bite.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 tablespoons brown sugar
- ¾ cup canned pumpkin puree
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar (for glaze)
- 2 tablespoons cream cheese, softened (for glaze)
- Maple syrup, for serving
Instructions
- Heat your skillet or griddle over medium-low heat to preheat.
- In one bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and brown sugar. In another bowl, mix pumpkin, eggs, milk, melted butter, and vanilla extract. Combine both mixtures and stir until just mixed.
- Lightly grease your pan with butter or oil.
- Pour about ⅓ cup of batter into the skillet for each pancake. Add the cinnamon swirl using a piping bag or spoon in a spiral motion.
- Cook pancakes for 2 to 3 minutes, flip when bubbles form on the surface, and cook another 2 minutes until golden brown.
- To make the glaze, whisk together powdered sugar, softened cream cheese, and a splash of milk until smooth.
- Stack the pancakes, drizzle with glaze or syrup, and serve warm.
Notes
- Don’t overmix the batter for fluffy pancakes.
- Keep the heat low to prevent the swirl from burning.
- Rest the batter for a few minutes before cooking.
- Freeze leftovers for a quick future breakfast.
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 310
- Sugar: 16g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: pumpkin pancakes, cinnamon roll pancakes, fall breakfast, pumpkin cinnamon pancakes, brunch recipes