Pumpkin Cinnamon Roll Pancakes
Pumpkin Cinnamon Roll Pancakes
There’s something magical about cozy fall mornings when the scent of pumpkin spice fills the kitchen. These Pumpkin Cinnamon Roll Pancakes are the perfect marriage of your favorite spiced flapjacks and gooey cinnamon rolls — all in one warm, fluffy stack.
Each bite bursts with autumn flavor: rich pumpkin, a swirl of buttery cinnamon sugar, and a drizzle of cream cheese glaze. Whether you’re planning a festive brunch or just craving something indulgent on a crisp day, these pancakes will make you feel like fall has officially arrived.
They’re easy to make, beautifully swirled, and always a crowd-pleaser. Serve them warm with a pat of butter and watch them disappear.
What You Need
For the Pancakes:
All-purpose flour
Baking powder
Pumpkin pie spice
Salt
Milk
Pumpkin purée
Egg
Brown sugar
Vanilla extract
Melted butter
For the Cinnamon Swirl:
Butter (melted)
Brown sugar
Ground cinnamon
For the Cream Cheese Glaze:
Cream cheese (softened)
Powdered sugar
Milk
Vanilla extract
How to Make Pumpkin Cinnamon Roll Pancakes
Make the batter: In a bowl, whisk together dry ingredients. In another bowl, mix wet ingredients. Combine both until just mixed.
Mix the cinnamon swirl: Stir melted butter, brown sugar, and cinnamon. Spoon into a zip-top bag.
Cook the pancakes: On a buttered griddle, pour 1/4 cup of batter. Snip the swirl bag’s tip and pipe a spiral on top. Cook until bubbles form, then flip and finish cooking.
Make the glaze: Whisk cream cheese, powdered sugar, milk, and vanilla until smooth.
Drizzle and serve: Top warm pancakes with glaze and extra cinnamon sugar if desired.
Why You’ll Love These Pancakes
Loaded with cozy pumpkin flavor
Perfect swirl just like cinnamon rolls
Kid-friendly and great for fall brunch
Make-ahead friendly and freezer-approved
Easily customizable for dietary needs
Variations & Substitutions
Gluten-Free: Use a 1:1 GF flour blend.
Dairy-Free: Swap with oat milk, vegan butter, and dairy-free cream cheese.
Add-ins: Fold in chopped pecans or chocolate chips for extra indulgence.
Pumpkin Cinnamon Roll Pancakes
These pumpkin pancakes have a buttery cinnamon swirl and a luscious cream cheese glaze. Perfect for cozy fall mornings or brunches!
- Total Time: 30 mins
- Yield: 10 pancakes
Ingredients
## Ingredients
### Pancakes
– 1 ½ cups all-purpose flour
– 2 tsp baking powder
– 1 tsp pumpkin pie spice
– ¼ tsp salt
– 1 cup milk
– ½ cup pumpkin purée
– 1 large egg
– 2 tbsp brown sugar
– 1 tsp vanilla extract
– 2 tbsp melted butter
### Cinnamon Swirl
– 2 tbsp melted butter
– ¼ cup brown sugar
– ½ tsp ground cinnamon
### Cream Cheese Glaze
– 2 oz cream cheese, softened
– ½ cup powdered sugar
– 2–3 tbsp milk
– ¼ tsp vanilla extract
Instructions
## Instructions
1. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
2. In a separate bowl, whisk milk, pumpkin purée, egg, brown sugar, vanilla, and melted butter.
3. Combine wet and dry ingredients; mix just until combined.
4. Stir swirl ingredients together in a small bowl. Transfer to a small zip-top bag and snip the corner.
5. Heat a non-stick skillet over medium and butter lightly. Pour ¼ cup batter and swirl cinnamon mixture on top.
6. Cook until bubbles form; flip and cook until golden. Repeat with remaining batter.
7. Whisk glaze ingredients until smooth and drizzle over warm pancakes.
Notes
## Notes
– Keep pancakes warm in a 200°F oven while cooking batches.
– Don’t overmix the batter for fluffy pancakes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Griddle or Pan
- Cuisine: American
- Diet: Vegetarian
