If you’re craving a cozy, indulgent breakfast with all the warm flavors of fall, you’ve absolutely got to try this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. Imagine fluffy pumpkin-infused pancakes swirled with that classic cinnamon sugar goodness, all topped with a luscious cream cheese glaze that melts into every bite. It’s like the best parts of pumpkin pie, cinnamon rolls, and pancakes all combined into one irresistible morning treat that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients come together simply but are crucial for creating the perfect balance of flavors, texture, and that irresistible fall color. Each item plays its part in turning ordinary pancakes into something truly special.
- All-purpose flour (1 1/2 cups): The base for fluffy, tender pancakes that hold the cinnamon swirl beautifully.
- Granulated sugar (2 tablespoons): Adds sweetness and helps with browning.
- Brown sugar (1 tablespoon): Brings a subtle molasses richness that deepens the flavor.
- Baking powder (1 teaspoon): The leavening agent that creates those light, airy pancakes.
- Baking soda (1/2 teaspoon): Reacts with the acid in buttermilk to add extra fluffiness.
- Salt (1/2 teaspoon): Enhances all the flavors without overpowering them.
- Ground cinnamon (1 teaspoon): The quintessential spice tying pumpkin and sweetness together.
- Pumpkin pie spice (1/2 teaspoon): Adds that warm, nostalgic fall aroma and flavor.
- Canned pumpkin puree (3/4 cup): The star ingredient that makes these pancakes cozy and moist.
- Buttermilk (1 1/4 cups): Provides a tangy kick and tender crumb to the batter.
- Large egg (1): Binds the ingredients and adds richness.
- Melted unsalted butter (2 tablespoons): Adds moisture and a subtle buttery flavor.
- Vanilla extract (1 teaspoon): Lends a sweet, fragrant depth.
- Softened unsalted butter for cinnamon swirl (1/4 cup): Creates the gooey lines of cinnamon sweetness inside each pancake.
- Brown sugar for cinnamon swirl (1/3 cup packed): Sweetness and caramel notes for the swirl.
- Ground cinnamon for cinnamon swirl (1 teaspoon): The spice that makes the swirl sing.
- Softened cream cheese (4 ounces): The creamy base for the irresistible glaze.
- Powdered sugar (1 cup): Sweetens and smooths the glaze.
- Milk (2 to 3 tablespoons): Adjusts glaze consistency to perfect pourability.
- Vanilla extract for glaze (1/2 teaspoon): Adds aromatic sweetness to finish off the glaze.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix the 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 blend of spices and leaveners creates the foundation for those tender, flavorful pancakes you’re dreaming of.
Step 2: Combine the Wet Ingredients
In another bowl, whisk the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth. The pumpkin and buttermilk add moisture and tang, while the vanilla deepens the flavor, setting the stage for pancakes that taste like autumn wrapped in comfort.
Step 3: Bring It All Together
Gently pour the wet ingredients into the dry mixture and stir just until combined. Be careful not to overmix — a few lumps are perfectly fine! This helps keep your pancakes light and fluffy rather than tough.
Step 4: Prepare the Cinnamon Swirl
Mix the softened butter, brown sugar, and cinnamon for the swirl until smooth. Transfer this sweet cinnamon mixture to a piping bag or a zip-top bag with a tiny corner snipped off. This swirl is what turns these pancakes into that nostalgic cinnamon roll experience.
Step 5: Cook the Pancakes with Cinnamon Swirl
Heat a skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter per pancake onto the hot surface. Immediately pipe a spiral of cinnamon swirl mixture on top of each pancake. Cook until bubbles form and edges look set, about 2 to 3 minutes, then carefully flip and cook another 2 to 3 minutes until golden and cooked through.
Step 6: Make the Cream Cheese Glaze
Beat the cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla extract until the glaze is thick but pourable. The creamy, tangy sweetness is the perfect finishing touch to these festive pancakes.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
For an eye-catching serving, add a sprinkle of cinnamon or a few toasted pecans on top of the cream cheese glaze. A dollop of whipped cream or a few fresh berries also add color and contrast that make these pancakes feel extra special.
Side Dishes
Serve these pancakes alongside crispy bacon or savory sausage links to balance the sweet flavors. A fresh fruit salad or warm spiced apple compote also pairs beautifully, making your breakfast spread both colorful and satisfying.
Creative Ways to Present
Stack the pancakes tall and drizzle the cream cheese glaze between the layers for a lovely layered effect. You can also serve the glaze on the side for dipping or add a dusting of powdered sugar to give a bakery-inspired finish perfect for holiday brunches or weekend treat mornings.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin cinnamon roll pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between the pancakes to prevent sticking and keep them fresh for quick breakfasts or snacks.
Freezing
Allow the cooled pancakes to freeze flat on a baking sheet before transferring to a freezer-safe bag or container. Frozen pancakes will last for up to 2 months and let you enjoy this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe any time you crave a cozy breakfast.
Reheating
Reheat frozen or refrigerated pancakes in the toaster or microwave until warm. Refresh the cream cheese glaze with a quick whisk and drizzle generously to bring back that fresh-from-the-griddle magic.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree fresh pumpkin first to achieve the right texture and moisture level similar to canned pumpkin puree. Canned pumpkin is convenient because it’s already smooth and consistent.
What if I don’t have buttermilk?
Simply mix 1 1/4 cups of milk with 1 1/4 teaspoons of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute provides the acid needed for fluffy pancakes.
How do I make the cinnamon swirl without a piping bag?
If you don’t have a piping bag, use a zip-top bag and cut a very small corner off. Alternatively, you can carefully spoon the cinnamon swirl mixture onto the pancakes in a spiral pattern.
Can I prepare the batter the night before?
Yes! You can refrigerate the batter overnight. Just give it a gentle stir before cooking. The pancakes will still be delicious, and this makes for an easy morning prep.
Is this recipe suitable for vegetarians?
Absolutely! These pumpkin cinnamon roll pancakes are vegetarian-friendly as they contain no meat products. They’re perfect for a hearty, meat-free breakfast or brunch.
Final Thoughts
There’s something truly magical about the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe that turns any morning into a celebration. I can’t wait for you to try this recipe and enjoy those tender pumpkin flavors wrapped in cinnamon sugar swirls with a decadent cream cheese glaze. It’s a cozy, delicious way to start your day, and it’s sure to become a beloved favorite for fall breakfasts and holiday gatherings alike.
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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Pumpkin Cinnamon Roll Pancakes topped with a luscious cream cheese glaze, blending the comforting flavors of fall with a classic breakfast favorite. Perfectly tender pancakes swirled with cinnamon sugar and finished with a creamy drizzle make for an irresistible holiday or weekend brunch treat.
Ingredients
Pancake Batter
- 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
- 3/4 cup canned pumpkin puree
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup unsalted butter, softened
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, buttermilk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined, taking care not to overmix to ensure tender pancakes.
- Make Cinnamon Swirl Mixture: In a small bowl, mix the softened butter, packed brown sugar, and ground cinnamon until smooth. Transfer this mixture into a small piping bag or a zip-top bag with a small corner snipped off for piping.
- Heat Skillet: Heat a lightly greased skillet or griddle over medium heat to ensure even cooking.
- Cook Pancakes with Swirl: Pour about 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon swirl mixture onto the top of each pancake before bubbles form to create the cinnamon roll effect.
- First Side Cooking: Cook the pancakes until bubbles appear on the surface and the edges set, approximately 2 to 3 minutes.
- Flip and Cook Other Side: Carefully flip each pancake and cook for another 2 to 3 minutes until golden brown and cooked through.
- Prepare Cream Cheese Glaze: Beat the softened cream cheese until smooth, then mix in the powdered sugar, milk, and vanilla extract gradually until the glaze reaches a pourable consistency.
- Serve: Drizzle the cream cheese glaze generously over the warm pancakes before serving for a creamy, sweet finish.
Notes
- Maintain medium heat to prevent the cinnamon swirl from burning during cooking.
- If the cinnamon swirl mixture becomes too soft for piping, chill briefly in the refrigerator to firm it up.
- To keep pancakes warm while finishing the batch, place them in a preheated oven at 200°F.
