Pumpkin Cinnamon Roll PancakesJump to the recipe
When I said I was raring to go to start making fall foods, I had this at the very forefront of my mind. Allow me introduce you to the most decadent, extravagant, and tastiest pancakes you have ever met: pumpkin cinnamon roll pancakes. These fabulous go-getters go above and beyond the mere pancake (which, let’s face it, can be pretty fantastic all on its own). They’re part pumpkin pancake, part cinnamon roll and if you’ve heard of anything more genius than that, well, I’d like to hear about it.
To make these – and you will want to make them – you make your pretty standard pumpkin pancake, but just after you pour the batter on the griddle, you pipe on a mixture of cinnamon, sugar, butter mixture in a spiral on top. As the pancake cooks, the cinnamon swirl melts and sinks into the pancake. Once the pancake has cooked for 3-4 minutes, you carefully flip it over and take a good long sniff of all that cinnamon and butter. Pure heaven. After just another couple minutes on the griddle, your pumpkin cinnamon roll pancake is all done. Until you add the cream cheese icing of course, because come on, this is a cinnamon roll pancake here. Then serve them up, nice and hot and draped in icing, and just try telling me these aren’t the very best pancakes you’ve ever had.
I would worry about overhyping these, but oh my goodness, you won’t be disappointed. I went in with the highest of expectations (I mean, the name alone sent me into a tizzy – yes, I just said tizzy) and I was still absolutely blown away at how amazing these pancakes are. They. Are. AMAZING.
I mean, just look at them! Pumpkin pancakes (yes!) with a swirl of sweet, buttery cinnamon (yes, yes!), dripping with cream cheese glaze (YES!)! These are serious pancakes and as such, it’s hard to eat more than one or two (though your eyes will be begging you for more). The cinnamon swirl works best if you make the pancakes a little larger and they are also very rich (just wait and see how much butter goes into these, but I did lighten up the recipe by using 1% milk instead of whole!). This is not an everyday breakfast, so reserve these pancakes for the mornings when you want to completely knock your socks (or someone else’s) right off. And who says pancakes have to be for breakfast? We’ve been enjoying the leftovers after dinner as dessert!
Pumpkin Cinnamon Roll Pancakes
Adapted from Recipe Girl
I thought I would be all clever and use a squeeze bottle for the cinnamon filling, but the tip was too small. Not only did the filling come out in too thin of a stream, but it kept getting clogged. You could obviously use a pastry bag and tip, or just go the nice and easy route of a ziplock bag, which is what I ended up using in the end.
These are hands down the most extraordinary pancakes I have ever had. I hope you love them as much as I did.
For the cinnamon swirl:
- 1/2 cup (1 stick) salted butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
For the cream cheese icing:
- 4 tablespoons (1/2 stick) salted butter
- 2 ounces cream cheese
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the pancakes:
- 1 1/2 cups 1% milk
- 1 cup pure unsweetened pumpkin puree
- 2 large eggs
- 2 tablespoon canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2/ teaspoon salt
- 1 tablespoon packed light brown sugar
Prepare the cinnamon filling:
- In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.
Prepare the icing:
- In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Pour the icing in a sandwich-size ziplock bag and set aside.
Prepare the pancake batter:
- In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
Check on your cinnamon filling:
- Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won't work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.
Cook the pancakes:
- Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom.
- Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
- Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.