Pumpkin Cinnamon Roll Pancakes

This recipe for Pumpkin Cinnamon Roll Pancakes has quickly become a family favorite. They are the perfect breakfast for fall. Tender pumpkin pancakes with a buttery, cinnamon swirl, topped with a decadent cream cheese glaze. I know your family will love these as much as mine does.



Let me show you how easy they are to make: 


Step 1: Preheat electric nonstick griddle to about 325 degrees.

Step 2: Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes. 

Step 3: Prepare the cinnamon swirl mixture by stirring together softened butter, dark brown sugar, and cinnamon. Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end. 

Step 3: Prepare the pumpkin pancake batter and pour it onto the hot griddle using a 1/4 cup measuring cup. 

Step 5: After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes. They will take on this gorgeous golden color. 

The best part is, they taste even better than they look. My family went crazy for these pancakes, and I know yours will too. 

Pumpkin Cinnamon Roll Pancakes

Makes about 16 pancakes


Cream Cheese Glaze

4 ounces of softened cream cheese
1 teaspoon of vanilla extract
1 cup of powdered sugar
1/2 cup of heavy cream 
Milk as needed

In the bowl of a stand mixer, beat cream cheese, vanilla and powdered sugar together until well combined. Add heavy cream and mix. If mixture is too thick, add a splash of milk to get to a pourable consistency. 

Cinnamon Swirl Mixture

1 stick of butter, softened to room temperature
1/2 cup of dark brown sugar
2 teaspoons of cinnamon

Stir together by hand and add to disposable piping bag or plastic baggie. Set aside.

Pumpkin Pancakes
adapted from All Recipes

2 cups of all-purpose flour
3 tablespoons of firmly packed dark brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of kosher salt
1 1/2 cups of low fat 2% milk 
1 cup of canned 100% pure pumpkin
1 egg
2 tablespoons of melted and cooled butter
2 tablespoons of apple cider vinegar


In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together. In a medium bowl, combine remaining ingredients and mix well. Add wet ingredients to dry ingredients and stir just until combined.

These pancakes where inspired by my popular recipe for Sour Cream Cinnamon Roll Pancakes.