If you’re looking for a breakfast treat that perfectly captures the cozy warmth of fall, look no further than this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. These pancakes combine pumpkin-spiced batter swirled with gooey cinnamon sugar, all topped with a luscious cream cheese glaze that melts over every bite. They bring the best of cinnamon rolls and fluffy pancakes together in one irresistible morning stack, making lazy weekend breakfasts or holiday brunches truly unforgettable.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to nailing the delightful flavors and textures in this dish. Each ingredient plays its own role—from the spiced pumpkin puree adding moistness and color, to the cinnamon swirl infusing that iconic sweetness throughout the pancakes.
- All-purpose flour: Provides a tender, fluffy base for the pancakes.
- Granulated sugar: Adds a touch of sweetness to balance the spices.
- Baking powder: Helps the pancakes rise and become airy.
- Baking soda: Works with buttermilk to give a light texture.
- Salt: Enhances all the flavors.
- Ground cinnamon: Brings that cozy, warm spice essential to the recipe.
- Pumpkin pie spice: A fragrant blend that deepens the autumn vibe of the pancakes.
- Pumpkin puree: Imparts moisture, earthy flavor, and that vibrant orange hue.
- Buttermilk: Adds tanginess and helps tenderize the batter.
- Large egg: Binds the ingredients together and adds richness.
- Melted butter: Contributes richness and helps the pancakes brown beautifully.
- Vanilla extract: Lifts the flavor and complements the spices.
- Cinnamon swirl (melted butter, brown sugar, ground cinnamon): Creates that signature cinnamon roll flavor within each pancake.
- Cream cheese glaze (cream cheese, powdered sugar, milk, vanilla extract): The crowning touch that makes these pancakes wonderfully indulgent and creamy.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice in a large bowl. This ensures the spices and raising agents are evenly distributed, so each pancake bakes up perfectly spiced and fluffy.
Step 2: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and silky. This combination adds moisture and richness that makes the pancakes tender and flavorful.
Step 3: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the dry ingredients and gently stir just until combined. Be careful not to overmix to avoid tough pancakes; a few small lumps are totally okay and actually help keep them light and fluffy.
Step 4: Prepare the Cinnamon Swirl
Mix melted butter, brown sugar, and ground cinnamon in a small bowl, then transfer this fragrant mixture into a piping bag or a plastic sandwich bag with the tip snipped off. This swirl will be piped onto each pancake to capture that classic cinnamon roll experience within every bite.
Step 5: Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake and pipe a spiral of the cinnamon mixture on top right away. Cook until bubbles form and the edges look set, roughly 2 to 3 minutes, then gently flip and cook the other side until golden and cooked through, about 2 to 3 minutes more.
Step 6: Make the Cream Cheese Glaze
Beat softened cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla extract, stirring until the glaze reaches a pourable consistency. This glaze will add creamy sweetness, perfect for drizzling generously over warm pancakes.
Step 7: Serve and Enjoy
Drizzle the cream cheese glaze over your warm pumpkin cinnamon roll pancakes right away, then dive in and savor every cozy bite.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
Adding garnishes can elevate this already mouthwatering dish into a feast for both the eyes and the taste buds. Sprinkle toasted pecans or chopped walnuts for a lovely crunch that contrasts with the soft pancakes. A light dusting of powdered sugar or a drizzle of real maple syrup complements the sweetness without overpowering the spices.
Side Dishes
For a well-rounded breakfast, serve these pancakes alongside crispy turkey bacon or savory breakfast sausage. Fresh fruit like sliced apples, pears, or berries adds brightness and balances the richness. A hot cup of coffee or spiced chai complements the warm flavors beautifully.
Creative Ways to Present
Try stacking the pancakes high and layering cream cheese glaze between each layer for a pancake “cake” effect. For a fun twist, serve mini versions on skewers as a delightful brunch appetizer. You can also swirl the cinnamon mixture thicker for a more pronounced roll effect visible on each pancake.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes store wonderfully in an airtight container in the refrigerator for up to three days. Keeping the glaze separate until ready to serve helps maintain the best texture and flavor.
Freezing
Freeze cooled pancakes in a single layer on a baking sheet first, then transfer them to a freezer-friendly bag for up to two months. This method prevents them from sticking together and lets you enjoy your Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe anytime.
Reheating
Reheat pancakes gently in the microwave for about 30 seconds or in a toaster to keep edges crispy. Warm the cream cheese glaze slightly if it thickened in the fridge to get that perfect drizzle consistency again.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but fresh pumpkin should be cooked and pureed well to replace canned pumpkin puree. Keep in mind, canned pumpkin is thicker and provides consistent moisture, so adjust liquid amounts if needed.
Is it necessary to use buttermilk?
Buttermilk adds a subtle tang and helps tenderize the batter, but you can substitute with milk plus a tablespoon of lemon juice or vinegar as a quick homemade buttermilk alternative.
How do I prevent the cinnamon swirl from becoming too thick to pipe?
If the cinnamon mixture thickens, simply warm it slightly by placing the bowl over warm water or microwaving for a few seconds to soften it for easy piping.
Can I make this recipe vegan?
You can swap dairy ingredients for plant-based alternatives like almond milk and vegan butter, and use flax or chia eggs instead. The flavor will be lovely, though the texture may vary slightly.
What’s the best skillet to cook these pancakes?
A non-stick or well-seasoned cast iron skillet works best to prevent sticking and give an even golden-brown finish to the pancakes.
Final Thoughts
There’s something truly heartwarming about the Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe that makes mornings feel special. Whether it’s a chilly weekend or a festive brunch, these pancakes deliver cozy flavors and comforting textures that everyone will adore. I hope you give this recipe a try soon and enjoy the delightful blend of pumpkin and cinnamon as much as I do!
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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the flavors of a classic cinnamon roll with the fluffy texture of pancakes, enhanced by seasonal pumpkin puree and warm spices. Swirled with a cinnamon-brown sugar mixture and topped with a luscious cream cheese glaze, they make a perfect fall breakfast or holiday brunch treat.
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined.
- Mix Wet Ingredients: In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined, careful not to overmix to maintain fluffiness.
- Make Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until smooth. Transfer this mixture into a piping bag or a plastic bag with a small corner cut off for easy swirling.
- Heat Skillet: Preheat a lightly greased skillet or griddle over medium heat to ensure an even cooking surface.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Pipe a spiral of the cinnamon swirl mixture on top of each pancake.
- Flip Pancakes: Cook each pancake until bubbles form on the surface (approximately 2 to 3 minutes), then carefully flip and cook for another 2 to 3 minutes until golden brown and fully cooked through.
- Prepare Cream Cheese Glaze: Beat the softened cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla extract until the glaze reaches a pourable consistency.
- Serve: Drizzle the warm pancakes with the cream cheese glaze immediately and enjoy.
Notes
- Do not overmix the batter to keep the pancakes fluffy and tender.
- If the cinnamon swirl mixture thickens, gently warm it to make it easier to pipe.
- These pancakes pair wonderfully with toasted pecans or a drizzle of pure maple syrup for extra flavor and texture.
