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
Scale
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.
