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
Scale
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.
