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Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 16 pancakes
Calories 127 kcal
Author Melissa


  • 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


  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.