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
- Preheat electric nonstick griddle to about 325 degrees.
- Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.
- Â 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.
- Prepare the pumpkin pancake batter and pour it onto the hot griddle using a 1/4 cup measuring cup.
- 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.
- Â 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.
- Â 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.
- Serve with hot maple syrup, or the perfect cream cheese glaze.
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If you make these, I’d love for you to tag me on Instagram at @no2pencilblog
More Pumpkin Recipes
- Pumpkin Pancakes
- Pumpkin WafflesÂ
- Pumpkin Cream Cheese Muffins Â
- Pumpkin Snickerdoodles
- Pumpkin French Toast

- 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
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Preheat electric nonstick griddle to about 325 degrees.
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Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.
-
Prepare the cinnamon swirl mixture by stirring together softened butter, brown sugar, and cinnamon.
-
Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.
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Prepare the pumpkin pancake batter.
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In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together.
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In a medium bowl, combine remaining ingredients and mix well.
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Add wet ingredients to dry ingredients and stir just until combined.
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Pour onto the hot griddle using a 1/4 cup measuring cup.
-
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.
-
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.
-
Cook for about five more minutes, and then serve.
-
Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.

- 4 ounces of softened cream cheese
- 1 teaspoon of vanilla extract
- 1 cup of powdered sugar
- Milk as needed
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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.
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Oh my gosh … that cinnamon swirl is killing me! I have a pumpkin pancake mix that I am going to have to doctor up with the swirl and glaze 🙂 Pinned!
These are making me drool! This must go on my list of things to make this weekend. Yummo!
Oh my!! I know my family would just die over these. Yum!
Oh my!! I know my family would just die over these. Yum!
Mm,I love cinnamon roll pancakes!
Drooling! These look so mouth-watering delicious, Melissa. Love the pumpkin twist! So cozy for fall 🙂
Pumpkin, cinnamon rolls, and pancakes – three of my favorite things! Yummy!
Oh, my ever-loving stars! Those look soooo amazing! I love making cinnamon rolls, but pancakes are our fav… both together and I might die and go to pancake heaven!!!
We are gluten free, so I’m wondering if this will work with almond flour… I think I’ll try it on Saturday… nothing to do this weekend, so I think it’s time to celebrate that alone!
omg if these taste even half as good as they look… a part of me really wants to try them, but the wise part of my brain is telling me that i may not want to sleep in the gym this winter.
My family devoured these pancakes! They are fluffy and delicious!
These are ADORABLE! At first glance I’m thinking it’s cinnamon roll french toast, but I’m so happy that this is pumpkin cinnamon roll PANCAKES! I am SO loving the pumpkin right now! <3
Oh, my heavens..all our favorites into one delicious breakfast!! We can’t get enough of these!! Super soft, cinnamon-y, pumpkin-y, so good!