Pumpkin Cinnamon Roll Pancakes
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Pumpkin Cinnamon Roll Pancakes – Fluffy pumpkin pancakes cinnamon roll swirled and slathered in rich cream cheese vanilla glaze.
Pumpkin season is upon us so I know you want pumpkin everything like me! Have no fear, my Pumpkin Spice Pancakes, Pumpkin Chocolate Chip Muffins, Pumpkin Cinnamon Rolls with Maple Icing, and Cream Cheese Frosted Pumpkin Bread are just a click away!
So let’s talk breakfast. There was a time in my life when I did not eat breakfast. Except for Christmas day, which really doesn’t count because we don’t eat until about 11 in the morning and that’s almost lunchtime anyway. So I never ate breakfast. I vividly remember many instances during my grade school years when I would get into breakfast arguments with people.
Yes, an entire argument dedicated to whether or not breakfast was essential for a good life. I was very adamant that it was not necessary. Most people didn’t agree with me.
These were my reasons for not eating breakfast:
1. I was not hungry in the morning. Fact.
2. I would truly and honestly rather lay in bed with my pillow over my head to muffle the snooze alarm for an extra five minutes than get up like a normal person and have time to get something to eat.
3. My mother, brothers, and sisters didn’t eat breakfast. It’s a family thing.
I think there were other reasons but I can’t remember them anymore.
I can’t remember any more reasons because they’ve all been replaced with reasons to eat breakfast.
1. My day always goes better when I start it off with frosting. Fact.
2. Breakfast is an excuse to eat cake when it’s not your birthday. Or someone else’s birthday. Or a wedding.
3. It’s delicious.
If someone had just argued those points to me instead of all that rubbish about brain food and metabolism blah blah blah, we all could have been spared a whole lot of heated breakfast arguments and grumpy mornings.
So nowadays I’m a believer in breakfast. Especially when the star is puffy fluffy pumpkin pancakes with a gooey cinnamon roll swirl and slathered in lots of cream cheese vanilla frosting.
Do I need to tell you how yummy these pumpkin cinnamon roll pancakes are? I don’t think that I do. You’re sharp, you can tell from these pictures that this is no ordinary shake-n-pour pancake recipe. Make some room at the top of your favorite breakfast recipes for this one. I’m not going to be the least bit surprised if you tell me it’s actually number one.
Pumpkin Cinnamon Roll Pancakes
Ingredients
Cinnamon Swirl Filling
- ⅔ cup brown sugar, divided
- 4 tablespoons butter
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon flour
Glaze
- 4 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
Pancakes
- 1 ¼ cups flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup pumpkin puree
- 1 cup milk
- 1 egg
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla
Instructions
- Prepare the cinnamon swirl filling first. Add butter and 1/3 cup brown sugar to a small sauce pan and simmer over medium-low heat until butter is just melted (not boiling). Remove from heat and add remaining 1/3 cup brown sugar, vanilla, cinnamon, and flour and site to combine. Set aside.
- Prepare the pancake batter. In a medium bowl combine flour, brown sugar, salt, baking powder, pumpkin pie spice, and cinnamon and whisk to combine. Set aside. In another, larger bowl combine pumpkin puree, milk, vegetable oil, egg, and vanilla. Mix well. Slowly add dry ingredients to wet ingredients and mix until just until completely incorporated. Let sit five minutes while you prepare the glaze.
- Next, prepare the glaze. Combine softened butter, softened cream cheese, and powdered sugar in a medium sized, microwave safe bowl and mix with a hand mixer until smooth. Stir in vanilla. Set aside.
- Preheat a skillet or large pan over medium heat and spray generously with cooking spray. Use a 1/3 cup measuring cup to scoop and pour batter into pan. Let cook 1-2 minutes. Use a spoon to drizzle cinnamon swirl filling in a swirl pattern onto the cooking pancake. Let cook 1-2 minutes more or until bubbles are forming and edges begin to look dry. Use a large thin spatula to flip pancake. Cook about two minutes longer or until pancake easily lifts from pan. Remove from pan and repeat process with remaining batter.
- When pancakes are ready, warm the glaze in the microwave 30-60 seconds. Whisk until smooth. Pour over pancakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t tell you how happy I was to get to the ingredients and find this was a real recipe…not, “take a can of cinnamon rolls and smash it together with some pumpkin” !!! Thanks, I can’t wait to try this!
Made the pumpkin cinnamon pancakes this morning. They were a huge hit! Thanks for the wonderful recipe!
These look so delicious! I am a big fan of breakfast.. especially when it has anything to do with pancakes. These would be the perfect thing to whip up on a Saturday morning in the fall, thanks for sharing!
Funny how the older we get, we enjoy eating breakfast. I’d eat these every morning for sure. … even in July! (Pumpkin is my most favorite!) Pinning and printing for tmrw’s brunch when the fam comes over. … they’ll live these!
I love breakfast and nothing is better than pancakes. These take pancakes to another level. Need them for breakfast!
looks like an amazing breakfast!
Oh this recipe came a few days late for me. On Sunday I decided to “create” my own recipe for pumpkin pancakes. DISASTER 🙂 They were SO bitter. I used baking soda instead of powder and I do not know if that was the culprit?! They were awful so thanks for the recipe!
Pictures are beautiful
BTW I did not eat breakfast either for a long time unless sweets were on the plate(pastry, crumb cakes, doughnuts, etc)
Have a beautiful day!