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
Scale
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
