These Pumpkin Cinnamon Roll Pancakes are perfect for a leisurely weekend breakfast, or really any time you want to bring a little bit of fall magic into your day. Plus, they’re super easy to make—no need to wake up at the crack of dawn to whip up something this good.
Why You'll Love Pumpkin Cinnamon Roll Pancakes
Let me tell you, these aren’t just your regular old pancakes. These babies are packed with all the warm, spicy goodness of pumpkin pie AND the gooey, sugary swirl of a cinnamon roll. We’re talking fluffy, tender pancakes that have just the right hint of pumpkin spice, topped with a luscious cinnamon swirl that melts into the pancake as it cooks. And to take things to the next level, there’s a dreamy cream cheese glaze drizzled over the top. Seriously, these pancakes are like a cozy sweater for your taste buds.
why you'll love them!
- Can be made in one bowl
- Smell like fall and taste like a cozy morning
- Combines all the best flavors for a delicious morning breakfast with the family
- Cinnamon. Need I say more!?
- Gooey, sugary swirls
Pumpkin Cinnamon Roll Pancakes Ingredients
- All-Purpose Flour (1 cup): This is the base of our pancake batter, giving the pancakes structure. It’s what makes them fluffy and tender, the perfect canvas for all those warm spices and pumpkin goodness.
- Baking Powder & Baking Soda: These are our leavening agents, and they’re the magic behind those light, airy pancakes. The combination of both helps the pancakes rise and keeps them soft and pillowy.
- Ground Cinnamon & Pumpkin Pie Spice: Ah, the warm spices that scream fall! Cinnamon and pumpkin pie spice bring that cozy, aromatic flavor that makes these pancakes taste like autumn on a plate.
- Brown Sugar: Adds a rich, caramel-like sweetness to the batter. Brown sugar pairs perfectly with the pumpkin and spices, giving the pancakes a warm, deep flavor.
- Pumpkin Puree: This is the star of the show! Pumpkin puree not only gives the pancakes their distinct pumpkin flavor but also adds moisture, making them incredibly soft and tender.
- Egg: The egg acts as a binder, holding all the ingredients together. It also adds richness and contributes to the fluffy texture of the pancakes.
- Milk: Milk helps to create a smooth batter, adding moisture and helping to achieve that perfect pancake consistency. You can use any milk you like—dairy or non-dairy.
- Vanilla Extract: A splash of vanilla adds a lovely, subtle sweetness and rounds out the flavors, making everything taste just a bit more luxurious.
- Melted Butter or Oil: Adding fat to the batter gives the pancakes a richer flavor and helps them cook up golden and delicious.
Best Tips for Cinnamon Roll Pancakes
- Swirl Mastery: To get the perfect cinnamon swirl, be sure to cut only a small corner of the piping bag—this will give you control and create a beautiful spiral.
- Pancake Perfection: If the cinnamon swirl starts to ooze too much when flipping, slightly lower the heat and flip gently to maintain that beautiful swirl inside the pancake.
- Glaze Galore: Double the cream cheese glaze recipe if you like your pancakes extra indulgent!
FAQ
Can you freeze pumpkin cinnamon roll pancakes? Yes, you can freeze these Pumpkin Cinnamon Roll Pancakes. Store in an airtight freezer-bag and Rrheat them in the toast, microwave, or oven!
What if I don’t have pumpkin pie spice? No worries! You can make your own pumpkin pie spice by combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves or allspice. This DIY mix will give you the same warm, cozy flavor.
Can I use canned pumpkin pie filling instead of pumpkin puree? It’s best to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices, which could throw off the balance of flavors in your pancakes. Stick with pumpkin puree for the perfect taste and texture.
Can I make these pancakes dairy-free? Absolutely! To make these pancakes dairy-free, simply use a non-dairy milk (like almond, oat, or soy milk) and swap the butter for a plant-based butter or oil. For the cream cheese glaze, you can use a dairy-free cream cheese substitute.
If you make these Pumpkin Cinnamon Roll Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Cinnamon Roll Pancakes
Ingredients
- 1 cup all purpose flour
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the cinnamon swirl
- 3 tbsp unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
Cream Cheese Glaze
- 2 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tbsp milk (to think if needed)
Instructions
- In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined. Transfer the mixture to a small piping bag or a zip-top bag and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together the pumpkin puree, egg, milk, vanilla extract, and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. After a few seconds, when the batter begins to set slightly, snip a small corner off your piping bag and pipe a swirl of the cinnamon filling onto each pancake.
- Cook until bubbles start to form on the surface of the pancake, then carefully flip and cook the other side until golden brown, about 2-3 minutes per side
- Make the glaze: In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and 1 tablespoon of milk. If the glaze is too thick, add a little more milk until it reaches your desired consistency.
- Stack the pancakes on a plate and drizzle with the cream cheese glaze. You can also add an extra sprinkle of cinnamon on top for an extra kick of spice.
- Serve and enjoy!
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