If you’re looking for a cozy breakfast treat that feels like a warm hug from the inside out, you simply must try this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. Imagine fluffy pancakes bursting with pumpkin spice goodness swirled with a buttery cinnamon ribbon, then generously topped with a luscious cream cheese glaze. Each bite is a delightful mix of autumn flavors and irresistible textures that’ll have you dreaming of this fall favorite all year long. Whether it’s a special weekend brunch or a festive morning treat, these pancakes bring comfort and joy to your table effortlessly.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to perfecting this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. Each component plays a crucial role: the pumpkin puree adds moisture and that signature autumnal flavor, spices bring warmth and depth, and the cream cheese glaze adds the perfect tangy sweetness.
- 1 1/2 cups all-purpose flour: Provides the perfect base for tender, fluffy pancakes.
- 2 tablespoons brown sugar: Adds subtle molasses notes that beautifully complement pumpkin.
- 1 tablespoon granulated sugar: Enhances overall sweetness without overpowering.
- 1 tablespoon baking powder: Essential for light and airy pancake texture.
- 1/2 teaspoon salt: Balances sweetness and amplifies other flavors.
- 1 teaspoon ground cinnamon: Brings that classic cinnamon roll warmth to every bite.
- 1/2 teaspoon ground nutmeg: Adds a fragrant, nutty spice that brightens the mix.
- 1/2 teaspoon ground ginger: Gives a gentle zing that rounds out the spices.
- 1 cup milk: Keeps pancake batter smooth and tender.
- 1/2 cup pumpkin puree: The star ingredient providing moisture, flavor, and vibrant color.
- 1 large egg: Binds everything together for perfect pancake structure.
- 2 tablespoons melted butter: Adds richness and a nice golden finish.
- 1 teaspoon vanilla extract: Lifts the flavor profile with a sweet, aromatic note.
- 1/4 cup unsalted butter (for swirl): Melts to create that ooey-gooey cinnamon swirl.
- 1/3 cup brown sugar (for swirl): Perfect for caramelizing into a sweet, sticky spiral.
- 1 teaspoon ground cinnamon (for swirl): Infuses each swirl with extra cozy spice.
- 4 ounces cream cheese, softened: The creamy base for a dreamy glaze.
- 1 cup powdered sugar: Sweetens the glaze beautifully while keeping it smooth.
- 2 to 3 tablespoons milk (for glaze): Adjusts the glaze to the perfect drizzle consistency.
- 1/2 teaspoon vanilla extract (for glaze): Adds a lovely sweet aroma to the glaze.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix the Dry Ingredients
Start with a large bowl and whisk together the flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger. This spice-packed blend forms the flavorful foundation of your pancakes, so take a moment to enjoy the cozy aroma as you combine everything.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and well blended. The pumpkin puree adds moisture and that signature autumn color, while the egg and butter create a luscious texture you’ll love.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry mix, then gently stir until just combined. It’s important not to overmix here—keep the batter lumpy to ensure fluffy, tender pancakes. Overworking the batter can make them dense, and we want nothing less than light perfection.
Step 4: Prepare the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon for the swirl. Transfer this sweet mixture to a piping bag or a zip-top bag with a tiny corner snipped off. This step sets you up for those irresistible cinnamon roll-style swirls in each pancake.
Step 5: Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the pan for each pancake. Immediately pipe a spiral of the cinnamon mixture on top of the batter. Let the pancakes cook for 2 to 3 minutes until bubbles form on the surface. Carefully flip and cook for another 2 to 3 minutes until nicely golden and cooked through. Pro tip: wipe your skillet clean between batches if the cinnamon swirls start to caramelize too much to keep your pancakes looking picture-perfect.
Step 6: Make the Cream Cheese Glaze
While the pancakes cook, beat the softened cream cheese until smooth. Slowly whisk in powdered sugar, milk, and vanilla extract until you reach a pourable consistency. Adjust with more milk if needed—a little thinner for drizzling, or thicker if you prefer spooning the glaze on.
Step 7: Serve It Up Warm
Drizzle the cream cheese glaze generously over warm pumpkin cinnamon roll pancakes and prepare for a total flavor celebration. If you’re cooking multiple batches, keep finished pancakes warm in a 200°F oven so everyone digs in hot and fresh.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
Adding simple garnishes can elevate these pancakes even more. Try sprinkling a pinch of chopped toasted pecans or walnuts for a delightful crunch. A dusting of powdered sugar or a few fresh cranberries adds a burst of color and tang that complement the sweet glaze beautifully.
Side Dishes
These pancakes pair perfectly with classic breakfast sides. Think crispy bacon strips or savory sausage links to contrast the sweet, spicy flavors. Fresh fruit like sliced apples or pear salad can also brighten the plate and add freshness.
Creative Ways to Present
For a fun twist, stack the pancakes tall and drizzle the glaze between each layer, allowing it to ooze out slightly for extra indulgence. Alternatively, plate individual pancakes with a dollop of whipped cream and a sprinkle of cinnamon on top for a café-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Any leftover Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from drying out, place parchment paper between layers before sealing.
Freezing
If you want to make these pancakes ahead for busy mornings, freeze cooked pancakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll keep fresh for up to 2 months, ready for a quick and delicious breakfast anytime.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or microwave. For best texture, pop them in a 350°F oven for 5 to 7 minutes or toast until warm. Drizzle fresh cream cheese glaze after reheating for that “just made” experience.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides consistent flavor and texture. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains extra sugars and spices.
What if I don’t have cream cheese on hand for the glaze?
You can swap in mascarpone cheese or Greek yogurt for a tangy glaze alternative, though the texture will vary slightly. Another easy option is a simple powdered sugar and milk glaze if you prefer less richness.
How do I prevent the cinnamon swirl from burning?
Use medium heat and wipe the skillet clean between batches if you notice caramelization getting too dark. Keeping the pan at the right temperature ensures the cinnamon swirl melts and softens without burning.
Can I make this recipe dairy-free?
Yes! Substitute the milk with your favorite plant-based milk and replace butter with coconut oil or a dairy-free butter. For the glaze, try vegan cream cheese alternatives to keep that creamy finish.
Are these pancakes suitable for a vegetarian diet?
Definitely. This Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe contains no meat products and is perfectly vegetarian-friendly while being indulgently satisfying.
Final Thoughts
Bringing a little extra joy to your breakfast table is easy with this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. From the tender pumpkin batter to the melting cinnamon swirl and the irresistible cream cheese glaze, every bite invites comfort and smiles. So go ahead, treat yourself and your loved ones to this magical fall-inspired creation — it’s sure to become a beloved favorite in your recipe collection.
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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: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the cozy flavors of fall with these Pumpkin Cinnamon Roll Pancakes topped with a luscious Cream Cheese Glaze. Perfectly spiced pumpkin pancakes are swirled with a cinnamon sugar mixture and drizzled with a sweet, creamy glaze for a delicious breakfast treat.
Ingredients
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup milk
- 1/2 cup pumpkin puree
- 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 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger to ensure even distribution of the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, pumpkin puree, egg, melted butter, and vanilla extract until 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 keep the pancakes tender.
- Prepare Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon for the swirl. Transfer this mixture to a piping bag or a zip-top bag with a small corner snipped for piping.
- Heat Skillet: Warm a lightly greased skillet or griddle over medium heat, ready for cooking the pancakes.
- Cook Pancakes with Swirl: Pour about 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon mixture onto the top of each pancake. Cook for 2 to 3 minutes until bubbles form on the surface, then carefully flip and cook for another 2 to 3 minutes until golden brown and cooked through.
- Make Cream Cheese Glaze: Beat the softened cream cheese until smooth. Whisk in the powdered sugar, milk, and vanilla extract until the glaze is pourable and smooth.
- Serve: Drizzle the cream cheese glaze over warm pancakes before serving to enjoy the full cinnamon roll-inspired flavor in pancake form.
Notes
- Wipe the skillet clean between batches if the cinnamon swirl begins to caramelize too much to prevent burning and ensure even cooking.
- Keep cooked pancakes warm in a 200°F oven while cooking the remaining batter to serve them hot and fresh.
- Adjust the glaze consistency with more milk if needed for easier drizzling.
