If you’ve ever dreamed of combining the cozy warmth of pumpkin spice with the irresistible swirl of a cinnamon roll, then you’re going to fall head over heels for this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. These pancakes are a delightful twist on classic breakfast favorites, featuring fluffy pumpkin-infused batter generously swirled with buttery cinnamon sugar and topped with a luscious cream cheese glaze. Every bite offers the perfect balance of autumn flavors and comforting sweetness that will have your kitchen smelling like a bakery. Whether you’re planning a special weekend brunch or just want to treat yourself, these pancakes deliver all the seasonal goodness in one irresistible stack.
Ingredients You’ll Need
Gathering your ingredients for the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe is straightforward, and each component plays a vital role in building the depth of flavor, texture, and that signature inviting appearance. From the richness of pumpkin purée to the creamy sweetness of the glaze, these essentials come together beautifully.
- 1 1/2 cups all-purpose flour: Provides structure and fluffiness to the pancakes.
- 2 tablespoons brown sugar: Adds a subtle molasses sweetness to enhance the pumpkin flavor.
- 1 tablespoon granulated sugar: Balances sweetness and helps with browning.
- 1 teaspoon baking powder: Gives the pancakes a lift for a light texture.
- 1/2 teaspoon baking soda: Works with the acidity of buttermilk to make fluffy pancakes.
- 1/2 teaspoon salt: Enhances all the other flavors in the batter.
- 1 teaspoon ground cinnamon: Essential for that classic cinnamon roll taste.
- 1/2 teaspoon pumpkin pie spice: Brings warmth and autumn vibes into every bite.
- 3/4 cup pumpkin purée: Adds moisture, color, and the star pumpkin flavor we crave.
- 1 1/4 cups buttermilk: Tenderizes the batter for extra-soft pancakes.
- 1 large egg: Binds everything together while contributing to a rich texture.
- 2 tablespoons melted butter: Adds richness and supports browning on the griddle.
- 1 teaspoon vanilla extract: Amplifies sweetness and aroma naturally.
- For the cinnamon swirl: 1/4 cup unsalted butter (melted), 1/3 cup brown sugar, 1 teaspoon ground cinnamon for that melt-in-your-mouth cinnamon ribbon.
- For the cream cheese glaze: 4 ounces softened cream cheese, 1/2 cup powdered sugar, 2 to 3 tablespoons milk, and 1/2 teaspoon vanilla extract for a smooth, tangy finish.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl. This aromatic blend is the foundation of your batter, ensuring even distribution of spices and leavening agents that create fluffy, flavorful pancakes.
Step 2: Combine the Wet Ingredients
In another bowl, whisk the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract until smooth and harmonious. The pumpkin adds gorgeous color and moisture, while the buttermilk tenderizes the batter, setting the stage for pancakes that feel like little bites of autumn.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry and gently stir just until combined. It’s important not to overmix here; a few small lumps are perfectly fine. Overmixing can make your pancakes tough instead of tender and fluffy, so be gentle!
Step 4: Prepare the Cinnamon Swirl
Mix the melted butter, brown sugar, and ground cinnamon in a small bowl to create a luscious, gooey cinnamon syrup. Transfer this mixture to a small zip-top bag and snip a tiny corner off for piping the swirl onto each pancake. This swirl will give your pancakes that irresistible cinnamon roll vibe.
Step 5: Make the Cream Cheese Glaze
Beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until completely smooth and pourable. If the glaze is too thick, add a splash more milk. This glaze will be the crowning glory on your pancakes, offering a creamy, tangy contrast to the sweetness and spice.
Step 6: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it. 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. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip carefully and cook another 2 to 3 minutes until golden and cooked through.
Step 7: Serve Warm with Glaze
Transfer cooked pancakes to a plate and continue with the remaining batter, wiping the skillet between batches if the cinnamon swirl residue begins to stick. Just before serving, generously drizzle the warm stack with the cream cheese glaze for that iconic finishing touch.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
Sprinkle chopped toasted pecans or walnuts over the pancakes to introduce a satisfying crunch that complements the soft crumb. A dusting of ground cinnamon or a few toasted pumpkin seeds can also add a beautiful rustic look and extra fall flair.
Side Dishes
Pair these pancakes with crispy turkey bacon or savory sausage links for a well-rounded breakfast experience balancing sweet and savory. A side of fresh fruit like sliced apples or pears with a drizzle of honey can brighten the plate and add natural freshness.
Creative Ways to Present
For a stunning brunch centerpiece, stack your Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe high on a rustic wooden board, interspersed with fresh autumn leaves or small mini pumpkins. Drizzle extra glaze in artistic swirls and offer warm maple syrup on the side for guests to customize their sweetness level.
Make Ahead and Storage
Storing Leftovers
Let your leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. This makes it easy to enjoy a quick and festive breakfast any day of the week without sacrificing flavor.
Freezing
To freeze, separate pancakes with parchment paper and place them in a freezer-safe bag. They’ll keep well for up to 2 months. This Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe freezes beautifully, making it a fantastic option for meal prep or holiday brunches.
Reheating
Reheat frozen or refrigerated pancakes in the toaster or microwave for a quick warm-up. For best results, reheat in a lightly greased skillet over medium heat to maintain a slightly crisp exterior while ensuring a warm, fluffy interior.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin purée works perfectly and is actually what most people use year-round to achieve that rich pumpkin flavor and moist texture in these pancakes.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using to ensure the acidity works with the baking soda for perfect rise.
Can I make the cinnamon swirl ahead of time?
Yes, you can prepare the cinnamon swirl mixture a few hours ahead and keep it covered at room temperature. Just give it a quick stir before filling your piping bag to maintain a smooth consistency.
Is this recipe vegetarian?
Yes, this recipe is vegetarian-friendly, containing no meat or animal-derived gelatin. It’s ideal for a cozy vegetarian fall breakfast.
Can I substitute the cream cheese glaze for maple syrup?
While maple syrup is delicious on its own, the cream cheese glaze adds a uniquely tangy richness that perfectly complements the pumpkin and cinnamon flavors. But if you prefer a lighter touch, pure maple syrup works as a wonderful alternative.
Final Thoughts
There is truly something magical about a stack of Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe that feels like a warm hug on a plate. This recipe is a wonderful way to celebrate fall mornings with flavors everyone loves, and it’s surprisingly simple to make. I hope you give it a try soon and watch it become a cherished weekend tradition in your home just like it is in mine!
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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the cozy flavors of pumpkin and cinnamon in a fluffy pancake form, topped with a sweet, tangy cream cheese glaze. Perfect for a warm fall breakfast, these pancakes bring the essence of cinnamon rolls to the griddle for a delightful morning treat.
Ingredients
For the pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated 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 pumpkin purée
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
For the cream cheese glaze:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to ensure everything is evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should have a few small lumps but should not be overmixed.
- Prepare Cinnamon Swirl: In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the cinnamon swirl. Transfer this mixture to a small zip-top bag and snip a tiny corner to create a piping bag for swirling on the pancakes.
- Make Cream Cheese Glaze: Beat the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Add more milk as necessary to reach desired consistency. Set aside.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour about 1/4 cup of batter for each pancake onto the skillet.
- Add Cinnamon Swirl: Immediately pipe a spiral of the cinnamon mixture onto each pancake.
- Cook Pancakes Thoroughly: Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Carefully flip pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Repeat and Serve: Transfer cooked pancakes to a plate and repeat with remaining batter. Drizzle warm pancakes with cream cheese glaze just before serving.
Notes
- Wipe the skillet between batches if the cinnamon swirl leaves residue to prevent burning.
- For extra fall flavor, add a pinch of nutmeg or cloves to the batter.
- These pancakes are best served warm and fresh.
