These fluffy pumpkin cinnamon roll pancakes are a perfect fall treat! They’re packed with warm spices and topped with a sweet icing that makes breakfast feel like dessert.
Honestly, who wouldn’t want pancakes with a cinnamon roll twist? I love flipping them over and seeing that perfect swirl. It’s like eating a hug on a plate! 🥞💛
Making these delicious pancakes is super simple. Just mix, pour, and stack ’em high! You’ll be the breakfast hero of the day. Enjoy them with a cozy drink to really warm your heart!
Key Ingredients & Substitutions
Pumpkin Puree: This gives your pancakes a rich pumpkin flavor. You can substitute with homemade puree if you prefer. Just roast and blend fresh pumpkin until smooth!
Buttermilk: It helps make the pancakes extra fluffy! No buttermilk? Just use milk with a splash of vinegar or lemon juice, and let it sit for 5 minutes to sour.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger is what brings fall vibes to these pancakes. Feel free to adjust the spice amounts according to your taste or use pumpkin pie spice if you have it on hand!
Brown Sugar: It adds a deeper sweetness to the cinnamon swirl. If you’re out, white sugar can work too, while a mix of white and brown can also give a unique flavor.
How Do I Get the Perfect Cinnamon Swirl in My Pancakes?
The cinnamon swirl is what makes these pancakes special! Here’s how to get it just right:
- Mix melted butter, brown sugar, and cinnamon until smooth. This should create a pourable paste.
- Pour pancake batter onto the skillet, then quickly spoon the swirl mixture in the center before it starts to set.
- Use a toothpick or skewer to gently swirl it in a circular motion. Don’t overdo it; you want to see the swirl but keep the batter mostly intact.
- Cook until edges are set and bubbles form, then flip gently to keep the design intact!
With practice, you’ll soon master the perfect swirl every time!
Delicious Pumpkin Cinnamon Roll Pancakes Recipe
Ingredients You’ll Need:
For the Pumpkin Pancake Batter:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup packed brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Optional Toppings:
- Whipped cream
- Additional cinnamon for sprinkling
- Maple syrup or caramel sauce
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to cook. Allow for an additional 5-10 minutes to make your glaze and set up your toppings. Total time: Approximately 40 minutes. Perfect for a cozy weekend brunch!
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will help ensure your pancakes are light and fluffy. In a separate bowl, whisk together the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and well combined.
2. Combine Ingredients:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Make sure not to overmix; a few lumps are totally fine! Set the batter aside while you prepare the cinnamon swirl.
3. Make the Cinnamon Swirl Mixture:
In a small bowl, combine the melted butter, brown sugar, and cinnamon until you get a smooth, pourable mixture. This will create that delicious cinnamon roll effect in your pancakes!
4. Cook the Pancakes with Swirl:
Heat a nonstick skillet or griddle over medium heat, lightly greasing it with a little butter or oil. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Immediately spoon about 1 to 2 teaspoons of the cinnamon swirl mixture onto the center of the pancake batter. Using a toothpick or skewer, gently swirl the cinnamon mixture into the pancake batter in a circular motion.
Cook for about 2 to 3 minutes, until you see bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes on the other side until golden brown. Keep cooked pancakes on a plate and warm while repeating with the remaining batter and swirl mixture.
5. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. If you need it a bit thicker or thinner, adjust with more sugar or milk as needed.
6. Serve and Enjoy:
Stack your pancakes high on plates, drizzle generously with the sweet glaze, and top with a dollop of whipped cream. If you’re feeling festive, sprinkle a little extra cinnamon on top or even drizzle with maple syrup or caramel sauce. Serve warm and enjoy your delicious pumpkin cinnamon roll pancakes!
These pancakes are a delightful blend of flavors, perfect for fall mornings or any day you want to treat yourself. Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, just roast the pumpkin until tender, scoop out the flesh, and blend it until smooth. This will give you a great natural flavor for your pancakes!
How Do I Store Leftover Pancakes?
You can store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for a quick warm-up or toast them on a skillet to regain that fluffy texture!
Can I Make This Recipe Dairy-Free?
Yes! To make the pancakes dairy-free, simply substitute the buttermilk with a non-dairy milk of your choice (like almond or soy milk) with a splash of vinegar to sour it. For the glaze, use a dairy-free milk as well!
What’s the Best Way to Freeze Pancakes?
To freeze pancakes, let them cool completely, then stack them between pieces of parchment paper to prevent sticking. Place the stack in a zip-top freezer bag, removing as much air as possible, and freeze for up to 2 months. To reheat, just pop them in the toaster or microwave!
