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
Scale
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.
