Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the warm, spiced flavors of pumpkin and cinnamon rolls into fluffy, tender pancakes. Swirled with a sweet cinnamon-brown sugar filling and topped with a rich cream cheese glaze, this breakfast treat is perfect for fall mornings or any cozy occasion.
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- ¾ cup pumpkin puree
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (to thin)
Instructions
- Prepare the cinnamon swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Transfer this mixture into a small zip-top bag and set it aside for piping onto the pancakes later.
- Make the pancake batter: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until evenly mixed. In a separate bowl, combine the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Cook the pancakes: Heat a lightly greased skillet or frying pan over medium heat. Using a ¼ cup measuring cup, pour the batter onto the pan to form individual pancakes. Snip a small hole at one corner of the cinnamon swirl bag and pipe a spiral swirl of the cinnamon-butter mixture onto the surface of each pancake. Cook the pancakes until bubbles form on the surface, about 2 to 3 minutes, then carefully flip and cook the other side for another 2 to 3 minutes, or until golden and cooked through.
- Make the cream cheese glaze: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract and continue to beat until fully incorporated. Add 1 to 2 tablespoons of milk as needed to achieve a smooth and pourable consistency.
- Serve: Stack the warm pumpkin cinnamon roll pancakes on a plate and generously drizzle the cream cheese glaze over the top. Serve immediately and enjoy this comforting and flavorful breakfast treat.
Notes
- Do not overmix the pancake batter to ensure fluffy pancakes.
- Use a non-stick skillet or griddle for even cooking and easy flipping.
- If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, and ginger as a substitute.
- The cinnamon swirl is piped onto each pancake while cooking to replicate the cinnamon roll effect.
- The cream cheese glaze can be adjusted in thickness by adding more or less milk.
- To keep pancakes warm while cooking batches, place them on a baking sheet in a preheated oven at 200°F (90°C).
