These pumpkin cinnamon roll pancakes mix fluffy pancakes with tasty pumpkin and a swirl of cinnamon goodness. Perfect for cozy mornings!
I can’t resist the sweet smell that fills the kitchen when I make these! It feels like having dessert for breakfast, and who doesn’t love that? 🍂🥞
Making these is a breeze! Just whip up the batter, swirl in the cinnamon mix, and stack them high. Enjoy with syrup or whipped cream for an extra treat!
Key Ingredients & Substitutions
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier taste. Gluten-free all-purpose flour is a good option if you’re avoiding gluten.
Pumpkin Puree: Canned pumpkin is super convenient and gives great flavor. If you have fresh sugar pumpkins, you can make your own puree! Just ensure it’s smooth after blending.
Brown Sugar: I love using dark brown sugar for added depth of flavor, but light brown sugar works too. You can also use coconut sugar for a more natural alternative.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves adds warmth. Feel free to omit cloves if you prefer milder flavors, or add allspice for a different twist!
Buttermilk: Buttermilk gives a nice tang. You can substitute with regular milk plus a tablespoon of vinegar or lemon juice to mimic that tanginess.
How Do I Get the Perfect Cinnamon Swirl?
The cinnamon swirl brings these pancakes to life, adding a delightful ribbon of flavor. To achieve the perfect swirl, follow these tips:
- Make sure the cinnamon filling is spreadable. Softening the butter helps it mix well.
- When you pour the batter on the skillet, do it gently and let it spread a bit before adding the swirl.
- Use a piping bag or a small spoon to create an even spiral, starting from the center and working your way out.
Remember, it doesn’t have to be perfect! Each pancake will still taste amazing.
What’s the Best Way to Cook the Pancakes?
Cooking pancakes can be tricky, but here are a few pointers for perfect results:
- Use a non-stick skillet or griddle and ensure it’s preheated to medium heat before pouring the batter.
- Lightly grease the pan with butter to help the pancakes get that lovely golden color.
- Look for bubbles forming on the surface as a signal to flip. If the edges look set, it’s time to turn them over!
By monitoring the heat and timing, you’ll end up with fluffy pancakes every time.
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For The Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter (plus extra for cooking)
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
For Serving:
- Whipped cream
- Additional cinnamon for dusting
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 20 minutes for cooking, giving you a total of about 35 minutes from start to finish. Perfect for a quick breakfast treat or a cozy weekend brunch!
Step-by-Step Instructions:
1. Prepare the Cinnamon Swirl Filling:
In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined and smooth. This will give you that delightful swirl for the pancakes! Set it aside while you prepare the batter.
2. Make the Pancake Batter:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and ground cloves if using. In another bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until everything is nice and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently mix until just combined. It’s okay if the batter is a bit thick; just be careful not to overmix!
4. Cook the Pancakes with Cinnamon Swirl:
Heat a non-stick skillet or griddle over medium heat and lightly grease with extra butter. For each pancake, spoon about 1/4 cup of batter onto the skillet. Don’t forget the magic part—using a small spoon or piping bag, swirl the cinnamon mixture on top of each pancake in a spiral pattern!
5. Flip and Finish Cooking:
Watch for bubbles to form on the top of the pancakes and for the edges to look set, which usually takes about 2-3 minutes. After that, carefully flip them over and cook for an additional 2 minutes until they are golden and fluffy. Repeat this process with the rest of your batter and cinnamon swirl mix, adding more butter to the skillet as you go if needed.
6. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla until you have a smooth and pourable glaze. If it’s too thick, just add a bit more milk to reach your desired consistency.
7. Serve and Enjoy:
Stack those beautiful pancakes high, drizzle generously with the glaze, and top with a dollop of whipped cream. A final sprinkle of cinnamon on top adds the finishing touch! Now, dig in and enjoy your delightful pumpkin cinnamon roll pancakes!
These pancakes are thick, tender, and packed with autumn flavors, combined with a delightful cinnamon swirl and creamy glaze that will make your breakfast feel like a special treat!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, you can roast a sugar pumpkin until tender, scoop out the flesh, and blend it until smooth. Just make sure it’s fully cooled before using it in the recipe!
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for about 20-30 seconds, or warm them in a skillet over low heat until heated through.
Can I Make the Pancake Batter Ahead of Time?
Yes, you can make the pancake batter the night before! Just mix all the ingredients and keep it covered in the fridge. Stir well before cooking in the morning, as the batter may thicken overnight.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes to curdle before using it in the recipe!
