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
Scale
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.
