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
Scale
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.
