Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes – Tender pumpkin pancakes with a buttery, cinnamon swirl, topped with a decadent cream cheese glaze.

Pumpkin Cinnamon Roll Pancakes

This recipe for Pumpkin Cinnamon Roll Pancakes has quickly become a family favorite. Homemade pumpkin pancakes with a cinnamon roll swirl piped right into the batter. These are as fun to make as they are to eat. Originally published in 2012, I’ve updated the photos but the recipe remains the same.

How to Make Cinnamon Roll Pancakes

1. Preheat electric nonstick griddle to about 325 degrees.
2. Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.
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.
4. Prepare the pumpkin pancake batter and pour it onto the hot griddle using a 1/4 cup measuring cup.
5. Let the pancakes cook for about one minute; they will start to set up just slightly. Then use the piping bag to gently swirl the cinnamon mixture into the pancakes. Important note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake. Keep the swirl close to the center of the batter so the mixture doesn’t melt off the side of the pancakes.
6.  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.
7.  Cook for about five more minutes, and then serve to your lucky family. Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.
8. Serve with hot maple syrup, or the perfect cream cheese glaze.

If you make these, I’d love for you to tag me on Instagram at @no2pencilblog

More Pumpkin Recipes

• Pumpkin Pancakes
• Pumpkin Waffles 
• Pumpkin Cream Cheese Muffins  
• Pumpkin Snickerdoodles
• Pumpkin French Toast

5 from 3 votes

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Pumpkin Cinnamon Roll Pancakes

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

 

Pumpkin Cinnamon Roll Pancakes

Course: Breakfast

Cuisine: American

Servings: 16 pancakes

Calories: 127 kcal

Author: Melissa

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons golden brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups 2% milk
• 1 cup canned 100% pure pumpkin
• 1 egg
• 2 tablespoons of melted and cooled butter
• 2 tablespoons of apple cider vinegar
• Cinnamon Swirl Mixture
• 1 stick of butter softened to room temperature
• 1/2 cup golden brown sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat electric nonstick griddle to about 325 degrees.
2. Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.

3. Prepare the cinnamon swirl mixture by stirring together softened butter, brown sugar, and cinnamon.

4. Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.
5. Prepare the pumpkin pancake batter.
6. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.
7. In a medium bowl, combine remaining ingredients and mix well.
8. Add wet ingredients to dry ingredients and stir just until combined.
9. Pour onto the hot griddle using a 1/4 cup measuring cup.
10. Let the pancakes cook for about one minute; they will start to set up just slightly.
11. Then use the piping bag to gently swirl the cinnamon mixture into the pancakes.
12. Important note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled into the batter, not just on top of the pancake.
13. Keep the swirl close to the center of the batter so the mixture doesn't melt off the side of the pancakes.
14. 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.
15. Cook for about five more minutes, and then serve.
16. Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.

Nutrition Facts

Pumpkin Cinnamon Roll Pancakes

Amount Per Serving

Calories 127 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 16mg5%

Sodium 173mg8%

Potassium 146mg4%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 11g12%

Protein 3g6%

Vitamin A 2464IU49%

Vitamin C 1mg1%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

5 from 3 votes

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Cream Cheese Glaze

Prep Time

5 mins

Total Time

5 mins

 

Cream Cheese Glaze

Course: Breakfast

Cuisine: American

Servings: 4

Calories: 217 kcal

Author: Melissa @ No. 2 Pencil

Ingredients

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

Instructions

1. In a medium sized bowl, mix cream cheese, vanilla and powdered sugar together until well combined. Slowly whisk in milk until it is a pourable consistency.

Nutrition Facts

Cream Cheese Glaze

Amount Per Serving

Calories 217 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 31mg10%

Sodium 92mg4%

Potassium 39mg1%

Carbohydrates 31g10%

Sugar 30g33%

Protein 2g4%

Vitamin A 381IU8%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.