Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are a delicious fall breakfast treat combining fluffy pumpkin-infused pancakes swirled with a cinnamon brown sugar mixture and topped with a rich cream cheese glaze. Perfectly spiced and moist, they bring the cozy flavors of cinnamon rolls to your morning pancake stack.
Ingredients
Scale
Pancakes
- 1 cup all purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3 tablespoons butter for cooking
Cinnamon Swirl
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
- Combine wet ingredients. In a separate bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and fully incorporated.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined, careful not to overmix to keep the pancakes light and fluffy.
- Prepare cinnamon swirl. In a small bowl, mix together brown sugar, melted butter, and ground cinnamon. Transfer this mixture to a small plastic or piping bag for easy application.
- Cook pancakes. Heat a skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter onto the skillet for each pancake.
- Add cinnamon spiral. Snip the corner of the piping bag and carefully pipe a spiral of the cinnamon mixture onto each pancake while the batter is still wet.
- Flip pancakes. Cook pancakes until bubbles form on the surface and edges look set, then carefully flip and cook the other side until golden brown and cooked through.
- Make cream cheese glaze. In a small bowl, whisk the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth and creamy.
- Serve. Serve the warm pancakes stacked and drizzled generously with the cream cheese glaze for a deliciously indulgent breakfast.
Notes
- Do not overmix the batter to keep the pancakes tender and fluffy.
- If the cinnamon swirl mixture thickens too much, warm it slightly to make it easier to pipe.
- Extra cream cheese glaze can be stored in the refrigerator and gently warmed before serving to restore its pourable consistency.
