These Pumpkin Cinnamon Roll Pancakes are a cozy treat! With fluffy pumpkin pancakes swirled with sweet cinnamon, they make breakfast feel like a warm hug.
Trust me, you’ll want to drizzle lots of maple syrup on these! Each bite is a little slice of fall, and I can’t resist topping mine with whipped cream for extra fun! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This provides the distinct flavor and moisture. You can substitute with applesauce for a lighter option or mashed bananas if you’re okay with a slightly different taste.
Buttermilk: It adds richness and tenderizes the pancakes. If you don’t have it, mix regular milk with a little vinegar or lemon juice—just let it sit for 5-10 minutes!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves is fantastic, but you can adjust it. If you want fewer spices, stick with just cinnamon and nutmeg. Adjust to taste!
Cinnamon Swirl: For an extra kick, try adding a bit of vanilla extract or nutmeg to the swirl mixture. And if you want to lighten it, use less butter or more cinnamon-sugar.
How Can I Perfectly Cook the Pancakes Without Burning Them?
Cooking pancakes can be tricky! Here are some tips to get them just right:
- Preheat your skillet on medium heat. Too hot and the outsides will burn before the insides cook!
- Lightly grease the skillet with butter or oil for great results. Use a paper towel to spread it evenly.
- Pour 1/4 cup of batter onto the skillet and wait for bubbles to form on the surface before flipping—this usually takes 2-3 minutes.
- Flip only once! Cook the second side for another 1-2 minutes until golden brown. Perfect pancakes every time!
Keep a plate warm in the oven at a low temperature to store pancakes while you finish cooking the rest. Enjoy your delicious stack!
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pumpkin Pancake Batter:
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 2 large eggs
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
For Serving:
- Whipped cream (optional)
- Additional ground cinnamon for dusting
- Maple syrup
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and another 15-20 minutes to cook the pancakes. Altogether, you’ll need roughly 35-40 minutes. It’s a delightful way to start your day!
Step-by-Step Instructions:
1. Prepare the Cinnamon Swirl Mixture:
In a small bowl, combine the brown sugar and ground cinnamon. Stir in the melted butter until fully incorporated and set aside for later.
2. Make the Pumpkin Pancake Batter:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, mix the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth. Slowly pour the wet mixture into the dry ingredients, gently stirring until just combined. Some lumps are okay — you don’t want to overmix!
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Immediately drizzle 1 to 2 tablespoons of the cinnamon swirl mixture over the pancake batter in a spiral shape.
4. Create the Swirl:
Using a toothpick or small knife, gently swirl the cinnamon mixture into the batter, creating a marbled effect without fully mixing it in.
5. Flip & Serve:
Cook the pancake for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip and cook for another 2 minutes or until golden brown. Transfer the pancakes to a warm plate and continue with the remaining batter, repeating the cinnamon swirl step.
6. Make the Glaze:
In a small bowl, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth and pourable. If it’s too thick, add a little more milk!
7. Final Touches:
Stack your delicious pancakes on a plate, drizzle the cinnamon glaze generously over the top, and add a dollop of whipped cream if you’d like! Finish with a light dusting of ground cinnamon and serve with maple syrup on the side.
Enjoy your warm, fluffy Pumpkin Cinnamon Roll Pancakes with that delightful swirl and glaze for a perfect breakfast treat! 🎃🥞
Can I Substitute Regular Milk for Buttermilk?
Absolutely! If you don’t have buttermilk on hand, just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly—this will mimic the acidity of buttermilk!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, you can use applesauce or mashed bananas for a different flavor. However, if you want to maintain the pumpkin essence, try to find a canned pumpkin puree for the best results!
How Should I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat them, simply pop the pancakes in the microwave for about 20-30 seconds or until warmed through!
Can I Make the Batter Ahead of Time?
Yes! You can prepare the pancake batter the night before and store it in the fridge. Just give it a gentle stir before using, as it might thicken a bit overnight. Enjoy your breakfast with less prep time in the morning!
