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Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes

Fluffy pumpkin pancakes cinnamon roll swirled and slathered in rich cream cheese vanilla glaze.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 563kcal
Author Tiffany


Cinnamon Swirl Filling

  • cup brown sugar divided
  • 4 tablespoons butter
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon flour


  • 4 tablespoons butter softened
  • 2 tablespoons cream cheese softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla


  • 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


  • 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.


*Makes about 6 large pancakes


Calories: 563kcal | Carbohydrates: 112g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 469mg | Potassium: 321mg | Fiber: 3g | Sugar: 77g | Vitamin A: 5076IU | Vitamin C: 1mg | Calcium: 298mg | Iron: 3mg