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If you’re anything like me and fall mornings deserve a little extra magic, then the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe is your new best friend. These fluffy, pumpkin-spiced pancakes come swirled with a decadent cinnamon ribbon and are finished off with a luscious cream cheese glaze that’s downright irresistible. Each bite is like a warm hug, filled with cozy autumn flavors that brighten up the breakfast table and make any day feel special.
Ingredients You’ll Need
This recipe relies on a handful of simple, pantry-friendly ingredients that work in perfect harmony to create the tender texture, vibrant color, and rich flavor you crave. From the smooth pumpkin puree to the bold cinnamon swirl, every ingredient plays a crucial role in these pancakes’ magic.
- 1 1/2 cups all-purpose flour: The perfect base gives structure and a tender crumb.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness without overpowering.
- 1 tablespoon brown sugar: Brings a hint of molasses flavor for depth.
- 1 teaspoon baking powder: Helps the pancakes rise delightfully fluffy.
- 1/2 teaspoon baking soda: Works with the acidity from buttermilk for extra lift.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 1 teaspoon ground cinnamon: The star spice that warms every bite.
- 1/2 teaspoon pumpkin pie spice: A blend that adds complexity and cozy vibes.
- 1 cup canned pumpkin puree: Delivers moisture, color, and that unmistakable fall essence.
- 1 cup buttermilk: Tenderizes the batter and adds a subtle tang.
- 1 large egg: Binds everything beautifully together.
- 2 tablespoons melted butter: Adds rich flavor and tender texture.
- 1 teaspoon vanilla extract: Brings a sweet floral note enhancing all other flavors.
- For the cinnamon swirl: 1/4 cup melted butter, 1/3 cup brown sugar, 1 teaspoon ground cinnamon – this trio creates that drool-worthy ribbon inside each pancake.
- For the cream cheese glaze: 4 ounces cream cheese softened, 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract – the ultimate creamy finish that turns these pancakes into a treat.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This flavorful mix forms the aromatic foundation of your pancakes and ensures everything is evenly distributed for consistent taste in every bite.
Step 2: Combine Wet Ingredients
In a separate bowl, stir together the canned pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth and creamy. This mixture adds moisture, richness, and that quintessential pumpkin flavor that defines these pancakes.
Step 3: Gently Combine Wet and Dry
Pour the wet ingredients over the dry ingredients and stir gently just until combined. It’s important not to overmix here — a few lumps are perfectly fine and keep the pancakes tender and light rather than dense.
Step 4: Prepare the Cinnamon Swirl
Mix melted butter, brown sugar, and cinnamon in a small bowl to create the cinnamon swirl. Transfer this into a piping bag or a zip-top bag with a tiny corner snipped off. This swirl adds that signature cinnamon roll spiral that elevates these pancakes beyond ordinary.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the surface for each pancake. As bubbles start to appear, pipe the cinnamon swirl in a spiral shape across each pancake. Cook until the edges look set and the bottom is golden brown, about 2 to 3 minutes, then flip carefully and cook for an additional 1 to 2 minutes until cooked through.
Step 6: Make the Cream Cheese Glaze
Beat softened cream cheese in a medium bowl until smooth. Add powdered sugar, milk, and vanilla extract, whisking until the glaze is smooth and pourable. If it’s too thick, adding a little more milk helps reach the perfect consistency for drizzling.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
To make these pancakes even more irresistible, consider sprinkling chopped pecans on top for a satisfying crunch or dusting a bit of cinnamon for a fragrant finish. A light drizzle of pure maple syrup works beautifully too, but these pancakes are hearty and flavorful enough to stand on their own.
Side Dishes
Serve your Pumpkin Cinnamon Roll Pancakes with crispy bacon or turkey sausage for a savory contrast. Fresh fruit like sliced apples or a simple fruit salad complements the warm spices, balancing sweetness with juicy brightness.
Creative Ways to Present
Turn these pancakes into a stunning brunch centerpiece by stacking them high and drizzling the cream cheese glaze generously over the top. For a fun twist, layer them with dollops of whipped cream and sprinkle with toasted coconut or pumpkin seeds. These little touches make your breakfast feel extra special and festive.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (and really, I hope you do), store them in an airtight container in the refrigerator for 3 to 4 days. This keeps them fresh and ready for quick breakfasts or snacks throughout the week.
Freezing
To freeze, place the cooked pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, separating layers with parchment paper if needed. Frozen pancakes store well for up to 2 months without losing flavor or texture.
Reheating
When you’re ready to enjoy your pumpkin cinnamon roll pancakes again, reheat them in a toaster oven or regular oven at 350°F (175°C) for about 5 minutes until warmed through. You can also microwave them briefly, but the oven method helps maintain that original crisp edge and fluffy inside. Don’t forget a fresh drizzle of cream cheese glaze to brighten them up!
FAQs
Can I make the cream cheese glaze ahead of time?
Absolutely! The cream cheese glaze can be prepared a day in advance and stored in the refrigerator. Just give it a good stir before drizzling over your pancakes to bring back its perfect pouring consistency.
Is it possible to use fresh pumpkin instead of canned?
Yes, but you’ll want to roast fresh pumpkin until soft, then puree it thoroughly and drain any excess moisture. Canned pumpkin puree is convenient and consistent, but fresh pumpkin works well if you prefer natural flavors.
Can I substitute regular milk for buttermilk?
Sure! To mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5-10 minutes before using. This helps the pancakes rise beautifully and keeps them tender.
What if I don’t have a piping bag for the cinnamon swirl?
No worries! A zip-top plastic bag with a tiny corner snipped off works just fine and is a great easy alternative for piping the cinnamon swirl onto the pancakes.
How do I prevent the cinnamon swirl from burning while cooking?
Between batches, wipe your skillet or griddle with a paper towel and a little melted butter to remove any sticky residue from the swirl. This simple step keeps your pancakes cooking evenly and the swirl from burning.
Final Thoughts
If you’re craving a breakfast that feels like a warm, seasonal hug, the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe delivers every time. It’s a gorgeous combination of flavors and textures that will wow your family or guests and have everyone asking for seconds. So, grab your ingredients, channel those autumn vibes, and whip up these pancakes soon—you won’t regret it!
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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the warm flavors of fall spices and pumpkin puree into fluffy, tender pancakes. A sweet cinnamon swirl adds that classic cinnamon roll touch, while the luscious cream cheese glaze on top makes for the perfect breakfast indulgence.
Ingredients
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth and uniform in texture.
- Make Pancake Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the pancakes tender.
- Prepare Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Transfer this mixture to a piping bag or a resealable plastic bag with the corner snipped off for easy swirling.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. When bubbles appear on the surface, pipe the cinnamon swirl in a spiral over each pancake.
- Flip and Finish Cooking: Cook until the pancake edges are set and the bottoms are golden brown, then carefully flip and cook for another 1 to 2 minutes until fully cooked through.
- Make Cream Cheese Glaze: In a medium bowl, beat the cream cheese until smooth. Whisk in powdered sugar, milk, and vanilla extract until you get a pourable consistency. Add more milk if needed to thin.
- Serve: Serve the pancakes warm, drizzled generously with the cream cheese glaze for a rich and flavorful topping.
Notes
- Wipe the skillet clean between batches to prevent the cinnamon swirl from burning and sticking.
- If the cream cheese glaze is too thick, add a little more milk to reach your desired consistency.
- These pancakes are delicious garnished with chopped pecans or drizzled with maple syrup for added texture and sweetness.
