Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are a delightful fall-inspired breakfast treat. Fluffy pumpkin-spiced pancakes are swirled with a cinnamon-sugar mixture, cooked to golden perfection on the stovetop, and topped with a rich cream cheese glaze, combining the flavors of a cinnamon roll with the ease of pancakes.
Ingredients
Scale
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup pumpkin puree
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until the mixture is smooth and well blended.
- Make Pancake Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to maintain fluffy pancakes.
- Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter to create the swirl mixture. Transfer it to a piping bag or a zip-top plastic bag with a small corner cut for easy application.
- Heat Skillet: Warm a nonstick skillet over medium heat and lightly grease it with butter or cooking spray.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. When bubbles begin to form on the surface and the edges start setting, pipe a spiral of the cinnamon swirl mixture onto each pancake.
- Flip and Finish Cooking: Carefully flip each pancake to cook the other side until it becomes golden brown and cooked through.
- Prepare Cream Cheese Glaze: Beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar, milk (2 to 3 tablespoons), and vanilla extract, mixing until the glaze is pourable and smooth.
- Serve: Serve the warm pumpkin cinnamon roll pancakes topped generously with the cream cheese glaze for a delectable breakfast treat.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- If the cinnamon swirl mixture thickens during use, gently warm it to soften for easy piping.
- For a heartier texture and added nutrition, substitute half of the all-purpose flour with whole wheat flour.
