If there’s one breakfast treat that perfectly captures the cozy spirit of fall, it’s the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. Imagine plump, fluffy pancakes infused with warm pumpkin and spice, swirling with a cinnamon sugar swirl just like your favorite cinnamon rolls, and all topped with a luscious cream cheese glaze that melts in your mouth. This recipe brings together the best of two classic comfort foods—pumpkin pancakes and cinnamon rolls—in one delightful stack that’s sure to brighten up any morning and make your kitchen smell like autumn heaven.
Ingredients You’ll Need
These ingredients are refreshingly simple yet carefully chosen to create the perfect balance of flavor, texture, and color. Each one brings something special to your Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe, from the warm spices to the creamy glaze.
- All-purpose flour: The base that gives your pancakes their tender, fluffy structure.
- Brown sugar: Adds rich sweetness with a hint of molasses, essential for both the batter and the cinnamon swirl.
- Granulated sugar: Balances sweetness in the batter without heaviness.
- Baking powder: Gives those pancakes a light, airy lift.
- Baking soda: Works with the buttermilk to help pancakes rise and become tender.
- Salt: Enhances all the flavors to make the spices pop.
- Ground cinnamon: The heart of the cinnamon swirl and a warming note in the batter.
- Ground nutmeg: Adds subtle depth and warmth to the pumpkin spice blend.
- Pumpkin puree: Moistens the batter and brings that unmistakable fall character.
- Buttermilk: Tangy and tenderizing, it helps create a fluffy, moist pancake.
- Large egg: Binds everything together for structure and richness.
- Melted butter: Adds richness and helps keep the pancakes soft.
- Vanilla extract: Brings out the sweetness and rounds the flavors beautifully.
- Brown sugar, melted butter, and cinnamon (for swirl): Combined into a luscious cinnamon swirl that mimics the classic cinnamon roll twist right on your pancake.
- Cream cheese: Softened for the glaze, giving you that signature creaminess.
- Powdered sugar: Sweetens the glaze without graininess.
- Milk: Thins the glaze to a drizzle-able consistency.
- Vanilla extract (for glaze): Rounds out the cream cheese glaze with sweetness and depth.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together all your dry components: flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices are evenly distributed and your pancakes have that wonderful pumpkin spice flavor in every bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, give your pumpkin puree, buttermilk, egg, melted butter, and vanilla extract a good whisk until you have a smooth, well-blended mixture. This will bring moisture and richness, creating the perfect base for your pancakes.
Step 3: Make the Batter
Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix—lumps are okay! Overmixing can make pancakes tough instead of fluffy, and we’re all about soft, airy stacks here.
Step 4: Prepare the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon for the cinnamon swirl. Transfer this mixture into a piping bag or a plastic bag with the tip cut off, so you can easily pipe it onto your pancakes in lovely spirals.
Step 5: Cook the Pancakes with Swirls
Heat a lightly greased skillet over medium heat and pour about 1/4 cup of pancake batter per pancake. Immediately pipe a spiral of the cinnamon mixture on top of the batter in the pan. Cook until bubbles form on the surface, then carefully flip and cook until golden brown and cooked through. Watch the cinnamon swirl caramelize slightly as it cooks for irresistible flavor.
Step 6: Whip Up the Cream Cheese Glaze
Beat the softened cream cheese until smooth, then mix in powdered sugar, milk, and vanilla extract until creamy and pourable. This glaze is the crowning touch, giving your pancakes a luscious, tangy sweetness that perfectly complements the pumpkin and cinnamon.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
Top your pancakes with extra cinnamon, a sprinkle of chopped pecans or walnuts for crunch, or a little dollop of whipped cream. These additions bring texture and elevate the visual appeal, making your breakfast feel truly special.
Side Dishes
Pair your Pumpkin Cinnamon Roll Pancakes with crispy bacon or turkey sausage to add a savory counterbalance. Fresh fruit like sliced apples or a tangy berry compote also complements the sweetness and adds bright freshness.
Creative Ways to Present
Try stacking three or four pancakes and drizzle artfully with the cream cheese glaze in a criss-cross pattern. Serve on a rustic wooden board or colorful plate for an inviting look. A sprig of fresh rosemary or cinnamon sticks on the side can give your breakfast table a warm, festive touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Stack them separated by parchment paper to keep them from sticking together and to preserve their texture.
Freezing
Pancakes freeze beautifully. Lay them flat on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag or container. This way, they keep their shape and are easy to thaw without clumping.
Reheating
Reheat leftover pancakes in a toaster or oven at 300°F until warmed through to retain their fluffy texture. For freezer-to-table convenience, microwave for 20-30 seconds, but the oven method is best to keep them just like fresh.
FAQs
Can I use canned pumpkin puree in this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option to keep the pumpkin flavor consistent and smooth in your pancakes.
Is it necessary to use buttermilk?
Buttermilk adds tang and helps the pancakes rise. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes before using.
How do I prevent the cinnamon swirl from burning?
Cook the pancakes on medium heat, and watch carefully once you add the cinnamon swirl. If it starts to brown too quickly, lower the heat slightly to avoid burning while ensuring the pancake cooks through.
Can I make the cream cheese glaze ahead of time?
Absolutely! Make the glaze ahead and store it sealed in the refrigerator for up to 2 days. Give it a quick stir before drizzling over warm pancakes to restore its creamy texture.
Are these pancakes gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free flour blend that works as a 1:1 substitute to accommodate your dietary needs.
Final Thoughts
I can’t recommend the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe enough for those mornings when you want to make your breakfast extra cozy and special. The combination of pumpkin spice, the gooey cinnamon swirl, and that tangy glaze will win your heart and become a beloved ritual as the seasons change. So grab your mixing bowls and get ready to fall in love with breakfast all over again!
Print
Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the comforting flavors of fall in a fluffy, soft pancake. Swirls of cinnamon sugar baked right into the pancakes give a delightful cinnamon roll twist, topped with a smooth and creamy vanilla cream cheese glaze that perfects every bite. Ideal for a cozy breakfast or brunch, these pancakes are easy to make on the stovetop and bring seasonal warmth to your morning table.
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup pumpkin puree
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
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, baking soda, salt, cinnamon, and nutmeg until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the pancakes fluffy.
- Prepare Cinnamon Swirl: In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer this mixture into a piping bag or a plastic bag with the tip cut off for easy swirling.
- Cook Pancakes: Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Immediately pipe a spiral of the cinnamon mixture onto the top of each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then carefully flip and cook the other side until golden brown and cooked through, about another 2 minutes.
- Make Cream Cheese Glaze: Beat the softened cream cheese until smooth. Gradually mix in powdered sugar, milk (start with 2 tablespoons and add more as needed), and vanilla extract until the glaze is creamy and pourable.
- Serve: Drizzle the cream cheese glaze generously over warm pancakes and serve immediately for the best taste and texture.
Notes
- Do not overmix the batter to maintain light, fluffy pancakes.
- If the cinnamon swirl mixture thickens too much, warm it slightly before piping for easier application.
- Pancakes can be kept warm in a 200°F oven while cooking remaining batches to serve all hot together.
