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Pumpkin Cinnamon Roll Pancakes

Pumpkin cinnamon roll pancakes with a tender, fluffy griddle-cooked crumb and a cinnamon swirl piped into each pancake. Finished with a quick cream cheese glaze that drizzles over the stack like a classic cinnamon roll.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pumpkin pancakes
  • 1.5 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 0.25 tsp salt
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla
cinnamon roll swirl (in squeeze bottle)
  • 0.33 cup unsalted butter, melted
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make the swirl and glaze
  1. Mix the cinnamon roll swirl ingredients in a squeeze bottle or piping bag until smooth, then set aside.
  2. Beat the cream cheese glaze until smooth, then set aside.
Cook the pumpkin pancake batter
  1. Whisk the dry pumpkin pancake ingredients together in a large bowl until evenly combined.
  2. Whisk the pumpkin puree, buttermilk, eggs, melted butter, and vanilla together, then fold wet into dry until just combined (do not overmix).
  3. Preheat a greased griddle to medium heat, then pour 1/4 cup batter onto the surface.
  4. Immediately pipe a cinnamon swirl in a spiral over the batter so it sets into the pancake as it cooks.
  5. Cook for 3 minutes, until bubbles form around the edges.
  6. Flip and cook for 2 minutes more, until the center is cooked through and the pancake springs back lightly.
  7. Drizzle cream cheese glaze generously over the stack and serve warm.

Notes

Pro tip: pour the batter and pipe the swirl immediately so the swirl sets in the pancake instead of sinking. Store leftover pancakes in the refrigerator for up to 3 days; reheat in a toaster oven or skillet. Freeze cooked pancakes without the glaze for up to 2 months, then thaw and reheat before drizzling. For a lighter option, use low-fat cream cheese and reduce glaze sweetness by cutting powdered sugar by 1/4 cup.