If you have a soft spot for cozy breakfast treats, this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe will become your new favorite indulgence. Imagine fluffy pumpkin-infused pancakes swirled with a sweet cinnamon sugar cyclone, all generously drizzled with a luscious cream cheese glaze that melts into every crevice. It’s the perfect harmony of fall flavors wrapped into a comforting, stackable morning feast that makes waking up feel like a warm hug from the inside out.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward creating these mouthwatering pancakes. Each one plays a crucial role in balancing the taste, texture, and vibrant autumnal color that make this dish so irresistible.
- All-purpose flour: Provides the perfect base for tender, fluffy pancakes without weighing them down.
- Brown sugar: Adds rich caramel sweetness that complements the pumpkin and cinnamon perfectly.
- Granulated sugar: Balances the sweetness and helps with browning for a golden exterior.
- Baking powder and baking soda: These leavening agents ensure your pancakes rise light and airy.
- Salt: Enhances all the flavors and prevents the sweetness from becoming cloying.
- Ground cinnamon and pumpkin pie spice: Infuse warm, cozy spice notes that scream fall.
- Pumpkin purée: Brings moisture, color, and that unmistakable autumn flavor.
- Buttermilk: Adds a slight tang and makes the pancakes tender and fluffy.
- Egg: Binds everything together for structure and richness.
- Melted butter: Adds depth of flavor and a tender crumb.
- Vanilla extract: Rounds out the flavors with a sweet floral hint.
- Unsalted butter (for cinnamon swirl): Creates the luscious cinnamon sugar mixture that forms the swirl.
- Powdered sugar (for glaze): Sweetens and thickens the cream cheese glaze beautifully.
- Cream cheese: The star of the glaze, giving it that rich, tangy profile.
- Milk: Adjusts the glaze consistency for that perfect drizzle.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl. This blend combines the fundamental flavors and makes sure your pancakes have that signature cinnamon roll warmth baked right in.
Step 2: Combine Wet Ingredients
In another bowl, whisk the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract until everything is smooth and inviting. This liquid mixture not only infuses moisture and flavor but also helps give your pancakes a tender crumb and rich pumpkin hue.
Step 3: Bring It Together
Gently pour the wet ingredients into the dry mix and stir just until combined. Be careful not to overmix to maintain the perfect fluffy texture. The slight lumps will disappear as the pancakes cook, giving you a light, airy result.
Step 4: Prepare the Cinnamon Swirl
Whisk together melted butter, brown sugar, and cinnamon for the cinnamon swirl until it’s lovely and smooth. Pour this mixture into a small zip-top bag and snip a tiny corner to pipe a glorious spiral directly onto the pancake surface as it cooks. This secret swirl delivers that coveted cinnamon roll effect in pancake form.
Step 5: Make the Cream Cheese Glaze
Beat softened cream cheese, powdered sugar, milk, and vanilla until perfectly smooth and pourable. If needed, add milk a teaspoon at a time to reach that ideal drizzling consistency. Set the glaze aside—it’s the crowning glory that brings richness and tangy sweetness to the final stack.
Step 6: Cook the Pancakes
Heat a lightly greased nonstick skillet or griddle over medium heat. Scoop about 1/4 cup of batter per pancake onto the skillet. Immediately pipe a cinnamon swirl spiral onto each pancake’s surface, then cook for 2 to 3 minutes until bubbles begin to pop and the edges start to look set. Flip carefully and cook the other side for another 2 to 3 minutes until golden brown and cooked through.
Step 7: Serve with the Cream Cheese Glaze
Transfer your beautiful cinnamon roll pancakes to a plate and wipe your skillet if needed before repeating with the remaining batter. Drizzle the warm pancakes generously with the luscious cream cheese glaze just before serving to enjoy every bite at its decadent best.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
Top your stack with a light dusting of powdered sugar, a sprinkle of chopped toasted pecans, or even a few fresh cranberries for a pop of color and extra festive flair. These little touches add both texture and visual appeal while complementing the pumpkin and cinnamon flavors beautifully.
Side Dishes
Pair these pancakes with crispy bacon or turkey sausage for savory contrast, or keep it sweet and simple with a side of fresh fruit salad. A warm cup of spiced chai latte or a bold coffee also pairs marvelously to round out your morning feast.
Creative Ways to Present
Try stacking the pancakes in a tower, alternating layers with dollops of cream cheese glaze and even more cinnamon swirl piped between the layers. For a brunch party, offer a glaze bar with toppings like chopped nuts, cinnamon sugar, or caramel sauce for guests to customize their own stacks.
Make Ahead and Storage
Storing Leftovers
Place cooled leftover pancakes in an airtight container and refrigerate for up to 3 days. To keep the swirls intact and avoid sogginess, separate stacks with parchment paper.
Freezing
Freeze individual pancakes in a single layer on a baking sheet before transferring to a freezer-safe bag. They’ll keep beautifully for up to 2 months, making it easy to enjoy this cozy breakfast anytime the craving strikes.
Reheating
Reheat pancakes gently in a toaster or microwave to preserve texture, then drizzle with freshly made or thawed cream cheese glaze. Avoid high heat to prevent the cinnamon swirl from burning and losing its delightful flavor.
FAQs
Can I make the batter ahead of time?
Yes! You can prepare the batter the night before and store it covered in the fridge. Gently stir before cooking since the ingredients might separate slightly after resting.
What if I don’t have pumpkin purée?
Pureed pumpkin from a can works perfectly. Avoid pumpkin pie filling since it contains added spices and sugar which could affect the batter’s balance.
Can I substitute the buttermilk?
Sure! To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and let it sit for 5 minutes before using.
Is this recipe gluten-free?
Not as written, but you can substitute the all-purpose flour for a gluten-free blend that measures cup for cup. Make sure the blend contains a binder like xanthan gum for best results.
How thick should I pipe the cinnamon swirl?
Pipe a thin spiral about 1/4 inch wide as soon as you drop the batter onto the pan. This size ensures the swirl cooks evenly and doesn’t overwhelm the pancake texture.
Final Thoughts
I hope this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe inspires your next cozy morning. It’s such a joy to enjoy those flavors of fall in pancake form, and with that cream cheese glaze, it’s simply irresistible. Whether you’re cooking for family, friends, or treating yourself, this recipe brings warmth, comfort, and a little bit of magic to any breakfast table. Go ahead and dive in—your taste buds will thank you!
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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Total Time: 35 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are a delightful fall breakfast treat, combining fluffy pumpkin-spiced pancakes with a sweet cinnamon swirl and topped with a luscious cream cheese glaze. Perfect to enjoy warm on a cozy morning.
Ingredients
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup pumpkin purée
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice to ensure even distribution of all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir gently just until combined, being careful not to overmix to keep the pancakes light and fluffy.
- Prepare Cinnamon Swirl: In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer this mixture into a small zip-top bag and snip a tiny corner for easy piping onto the pancakes.
- Make Cream Cheese Glaze: In another bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Add additional milk one teaspoon at a time if the glaze is too thick. Set the glaze aside for serving.
- Heat Skillet: Heat a lightly greased nonstick skillet or griddle over medium heat, preparing it for cooking the pancakes evenly without burning.
- Cook Pancakes with Cinnamon Swirl: Scoop about 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon mixture onto the surface of each pancake. Cook for 2 to 3 minutes until bubbles form and edges look set, then carefully flip and cook for another 2 to 3 minutes until golden and fully cooked.
- Repeat and Manage Skillet: Transfer cooked pancakes to a plate and repeat with remaining batter. Wipe the skillet as needed to prevent any cinnamon mixture from burning and affecting flavor.
- Serve: Drizzle the warm pancakes generously with the cream cheese glaze just before serving for a rich and sweet finish to this autumn-inspired breakfast treat.
Notes
- Keep the cooking heat at medium to prevent the cinnamon swirl from burning or over-browning.
- For an extra depth of flavor, add a pinch of nutmeg or cloves to the pancake batter.
- These pancakes are best served fresh and warm for optimal texture and taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
