Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze
Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!
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Servings: 14 small pancakes
Ingredients
Pumpkin Pancake Batter
- 3 ¼ cups (390 g) all-purpose flour
- 6 Tablespoons light brown sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon pumpkin pie spice
- 2 ½ cups buttermilk room temperature, divided
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 2 Tablespoons salted butter melted and slightly cooled
- 2 teaspoons vanilla extract
Cinnamon Swirl
- 6 Tablespoons salted butter softened
- 6 Tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 2 Tablespoons of the pumpkin pancake batter
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons milk
Instructions
For The Pumpkin Pancake Batter
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!
For The Cinnamon Swirl
- In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.
Cooking The Pumpkin Pancakes
- Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
- Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
- Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
- Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
- Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!
For The Cream Cheese Glaze
- Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!
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