These Pumpkin Cinnamon Roll Pancakes are fluffy, warm, and full of pumpkin spice goodness! They have a sweet swirl inside, just like your favorite cinnamon rolls, but in pancake form.
Making these pancakes feels like a hug on a plate! I love drizzling them with maple syrup and enjoying them on a cozy morning. Who knew breakfast could be so fun and tasty? 🍁
Key Ingredients & Substitutions
Pumpkin puree: This ingredient gives the pancakes their unique flavor and moisture. If you don’t have canned pumpkin, you can make your own by roasting fresh pumpkin and blending it until smooth.
Pumpkin pie spice: This blend adds warmth and flavor to your pancakes. If you can’t find it, mix equal parts cinnamon, nutmeg, and ginger for a similar flavor. I love using freshly grated nutmeg for an extra punch!
Brown sugar: This adds sweetness and a hint of molasses flavor. If you prefer, you can use white sugar and add a little molasses (about 1 teaspoon per cup of sugar) as a substitute. You could also use coconut sugar for a healthier option.
Milk: The recipe calls for regular milk, but you can swap it for almond milk, oat milk, or any dairy-free option. It’ll still work out tasty.
How Do I Create the Perfect Cinnamon Swirl?
The cinnamon swirl is what takes these pancakes to the next level! Here’s how to do it perfectly:
- Prepare your cinnamon mixture and place it in a zip-top bag. This method makes piping super easy and mess-free.
- When you pour the pancake batter onto the skillet, make sure to do it gently, allowing it to spread just a little.
- Piping the swirl in a spiral pattern creates that classic cinnamon roll look. Swirl it only lightly into the pancake, so you get that nice marbled effect without losing the pancake shape.
- Cooking them until bubbles form means they’re ready to flip. Don’t rush this step—this ensures they are fluffy!
With these tips, you’ll be serving up beautiful, delicious pancakes that are sure to wow anyone at your breakfast table!
How to Make Pumpkin Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pumpkin Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup pumpkin puree
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon butter, melted
For Topping:
- Whipped cream or cream cheese frosting (optional)
- Maple syrup
- Extra cinnamon for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook, so you’ll have delicious pancakes ready in about 30 minutes! It’s a quick and simple way to enjoy a warm, comforting breakfast.
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Mixing the dry ingredients well helps to create an even flavor throughout your pancakes. In a separate bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until everything is well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t worry if there are a few lumps; you want to avoid overmixing!
2. Make the Cinnamon Swirl Mixture:
In a small bowl, combine the packed brown sugar, ground cinnamon, and melted butter. Stir until the mixture is smooth and well blended. To make it easier to swirl into your pancakes, transfer this mixture into a small zip-top plastic bag and cut a very small corner off one of the edges to create a piping tip.
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of pumpkin pancake batter onto the skillet for each pancake. As soon as you pour the batter, use the bag with your cinnamon mixture to pipe a swirl on top in a spiral motion. Take a toothpick or skewer to gently swirl the cinnamon mixture into the pancake batter to create that beautiful marbled effect. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes, until they are golden brown and cooked through.
4. Serve:
Stack your pancakes on a plate. If you’d like, top them with a dollop of whipped cream or cream cheese frosting for extra indulgence. Drizzle warm maple syrup on top and sprinkle with a little extra cinnamon if desired. The combination of flavors will make your breakfast feel special!
5. Enjoy:
Serve these pancakes warm and enjoy immediately! They are perfect for a cozy breakfast or brunch. You’ll love the combination of pumpkin and cinnamon!
This recipe creates fluffy, tender pancakes infused with pumpkin flavor and a sweet, spiced cinnamon swirl—a delightful way to start your day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, which will give your pancakes a nuttier flavor and a bit more fiber. Just keep in mind that the texture might be denser, so you may need to add a little extra milk to achieve your desired batter consistency.
How Can I Make These Pancakes Dairy-Free?
To make these pancakes dairy-free, simply replace the milk with a plant-based alternative, like almond milk or oat milk. You can also use a dairy-free butter substitute in the batter and cinnamon swirl mixture. They’ll still be delicious!
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer-safe bag for up to 2 months. To reheat, just pop them in the toaster or microwave!
Can I Make the Batter Ahead of Time?
Yes! You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken slightly overnight. Fresh pancakes in the morning with minimal effort!
