Pumpkin Cinnamon Roll Pancakes

1 Jun


These might be the best pancake I have ever put in my mouth. In fact, we loved these pancakes so much that they have made several appearances in the last few weeks. And I think all of our friends would agree that they are wonderfully delicious and relatively easy to make!

I’ve seen quite a few variations of the cinnamon roll pancake on different food blogs that I read. I happen to love all things pumpkin and knew that I had to make this version when I stumbled on this recipe by Recipe Girl. I was also inspired by the flavors of this Gingerbread Cinnamon Roll Pancake from Recipe Girl. So Laura and I made some minor flavor adjustments and came up with what we consider the best pancake recipe. Ever. It’s a bold statement for sure but we think you’ll agree.

Pumpkin Cinnamon Roll Pancakes

Makes: 8-10 pancakes (depending on how big you make them)

The Ingredients:


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoon canola or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon packed light brown sugar

Cinnamon Filling:

  • 1/2 cup (1 stick) salted butter, melted
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon

Cream Cheese Icing:

  • 4 tablespoons (1/2 stick) salted butter
  • 4 ounces cream cheese
  • 3/4 cup powdered sugar, sifted (added slowly until desired consistency; may not use all of it)
  • 1/2 teaspoon vanilla extract

The Method:

1. Prepare the cinnamon filling: In a small bowl- mix butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and place it in the fridge while you prepare the pancake batter. You want this to have time to set.

2. Prepare the icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.

3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, spices, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of toothpaste. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.

5. Cook the pancakes: Pre-heat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.

What we learned:

Well, I will say it again. These pancakes are delicious! When we first made the cinnamon filling it was very runny (melted butter will have that effect). We let it set in the refrigerator while we prepped the other components and it was the perfect consistency when we were ready to use it. The spices are definitely to taste. We happen to like lots of spice so we were generous with those. And the cream cheese icing is pretty quick to mix together but you may not need all the powdered sugar. Just add the sugar until you get a nice drizzle-able consistency.

We hope you enjoy this phenomenal morning treat… and we apologize in advance if you find yourself addicted to these!


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