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To make these pancakes, gather these key items: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin spice mix - 1/2 teaspoon salt - 1 cup milk (or your preferred milk alternative) - 1/2 cup pumpkin puree - 1 large egg - 2 tablespoons sugar - 1 tablespoon vanilla extract - 1/4 cup unsalted butter, melted These ingredients create a fluffy, spiced base that pairs well with the filling. For the cinnamon filling, you will need: - 1/4 cup brown sugar - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter, softened This filling adds a swirl of sweet, warm cinnamon to each pancake. To make the creamy glaze, gather these items: - 4 oz cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract This glaze gives the pancakes a rich and sweet finish. For the full recipe, check the details above. To make the pancake batter, start by gathering your ingredients. In a large bowl, mix together: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin spice mix - 1/2 teaspoon salt Whisk these dry ingredients until they blend well. In another bowl, combine: - 1 cup milk (or your preferred milk alternative) - 1/2 cup pumpkin puree - 1 large egg - 2 tablespoons sugar - 1 tablespoon vanilla extract Stir these wet ingredients until smooth. Now, slowly pour the wet mix into the dry mix. Gently stir until just combined. It’s okay if there are a few lumps; don’t overmix! Next, let’s make the cinnamon filling. In a small bowl, mix: - 1/4 cup brown sugar - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter, softened Stir these ingredients together until they form a smooth paste. This filling will create a wonderful swirl in your pancakes. Now, it’s time to cook! Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of pancake batter onto the skillet. Then, swirl about 1 teaspoon of the cinnamon filling on top of the batter. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Carefully flip the pancake and cook for another 2 minutes. You want them golden brown. Repeat this process with the remaining batter and filling. Lastly, make the cream cheese glaze. Beat together: - 4 oz cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract Once smooth, drizzle this glaze over your stacked pancakes. Enjoy this delightful treat! For the full recipe, check the earlier sections. To make pancakes that shine, stick to a few simple rules. Use fresh ingredients; they make a big difference. Always mix the dry and wet ingredients separately first. Then combine them gently. Overmixing can lead to tough pancakes. If your batter is lumpy, that’s okay! A few lumps are just fine. Preheat your skillet well before pouring the batter. A good heat helps pancakes cook evenly. If you have extra pancakes, store them safely. Place them in an airtight container. You can keep them in the fridge for up to three days. For longer storage, freeze them. Just layer parchment paper between each pancake to avoid sticking. When you’re ready to eat, pop them in the toaster or microwave for a quick warm-up. Serve your pancakes with fun toppings. Try a drizzle of maple syrup for sweetness. Add whipped cream for a treat! You can also sprinkle nuts or chocolate chips for extra crunch. Want to get creative? Serve with a side of fresh fruit. Berries or bananas pair well with the spices. Enjoy your delicious creation with family or friends! {{image_2}} You can make these pancakes even better by adding nuts or chocolate chips. Chopped pecans or walnuts add a nice crunch. Just mix in 1/4 cup of nuts into the batter. If you love chocolate, add 1/4 cup of mini chocolate chips instead. They melt slightly and make every bite sweet. To make this recipe dairy-free, swap regular milk for a plant-based milk. Almond, oat, or soy milk work great. You can also use dairy-free butter for the melted butter. For the cream cheese glaze, use a dairy-free cream cheese. This way, everyone can enjoy these tasty pancakes. Spices can change the taste of your pancakes. Try adding a pinch of nutmeg or ginger for a warm kick. You can also use apple pie spice for a sweet twist. For a fresh taste, add some orange zest to the batter. These small changes can make your pancakes unique and fun. Try the full recipe to explore these variations and enjoy your delightful treat! After you make your pumpkin spice cinnamon roll pancakes, let them cool. Stack the pancakes with parchment paper between each one. Place the stack in an airtight container. They can last in the fridge for up to three days. Just remember to cover them well to keep them fresh. For longer storage, freezing is a great option. Allow the pancakes to cool completely. Layer them with parchment paper in a freezer-safe bag or container. You can freeze them for up to two months. When you're ready to enjoy, just take out what you need. Reheating pancakes is easy. For a quick method, use the microwave. Place a pancake on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. If you prefer, you can warm them in a skillet over low heat. This keeps them soft and tasty. You can also pop them in the toaster for a crispy finish. Enjoy your pancakes warm with that creamy glaze! You can use unsweetened applesauce as a great substitute. It gives a nice moisture and sweetness. Alternatively, try mashed bananas for a different flavor. If you want a more neutral taste, use butternut squash puree. Each option will add a unique twist to your pancakes. To stop pancakes from sticking, make sure your skillet is hot enough. Use a non-stick skillet or griddle. Lightly grease it with butter or oil before pouring in the batter. If you notice sticking, add a little more fat to the pan. This helps keep your pancakes whole and fluffy. Yes, you can prepare the batter ahead of time! Store it in the fridge for up to 24 hours. Just give it a gentle stir before using. If it thickens too much, add a splash of milk. This way, you can enjoy fresh pancakes with less prep time in the morning. For the complete recipe, check out the Full Recipe section. You learned how to make tasty pancakes with a sweet filling and rich glaze. We covered the key ingredients, step-by-step instructions, and helpful tips to make them perfect. Remember, you can add your favorite mix-ins or change flavors. Proper storage keeps leftovers fresh for later. With these simple tips, you can enjoy delightful pancakes anytime. Keep experimenting and have fun in the kitchen!

Pumpkin Spice Cinnamon Roll Pancakes

Indulge in the flavors of fall with these delightful Pumpkin Spice Cinnamon Roll Pancakes. This easy recipe combines fluffy pancakes with a sweet cinnamon filling and a luscious cream cheese glaze, making breakfast a true treat. Perfect for cozy mornings, these pancakes are sure to impress family and friends. Click through to discover the full recipe and bring a taste of autumn to your table!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon pumpkin spice mix

1/2 teaspoon salt

1 cup milk (or your preferred milk alternative)

1/2 cup pumpkin puree

1 large egg

2 tablespoons sugar

1 tablespoon vanilla extract

1/4 cup unsalted butter, melted

Cinnamon Filling:

1/4 cup brown sugar

2 tablespoons ground cinnamon

2 tablespoons unsalted butter, softened

Cream Cheese Glaze:

4 oz cream cheese, softened

1/2 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

In a large mixing bowl, whisk together the flour, baking powder, pumpkin spice mix, and salt until combined.

    In another bowl, mix the milk, pumpkin puree, egg, sugar, and vanilla extract until smooth.

      Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

        For the cinnamon filling, in a small bowl, mix the brown sugar and cinnamon with the softened butter until combined to form a paste.

          Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

            Pour about 1/4 cup of the pancake batter onto the heated skillet. Swirl a small amount (about 1 teaspoon) of the cinnamon filling in a spiral on top of the batter.

              Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancake and cook for an additional 2 minutes on the other side until golden brown.

                Repeat with the remaining batter and cinnamon filling, adjusting the heat as necessary to avoid burning.

                  For the cream cheese glaze, beat the softened cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and creamy.

                    Stack the pancakes on a plate, drizzle with the cream cheese glaze, and garnish with a sprinkle of additional cinnamon if desired.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Serve the pancakes stacked high, drizzled with the cream cheese glaze, and topped with a sprinkle of cinnamon or chopped pecans for added texture and flavor. Add an extra dollop of pumpkin puree on the side for a festive touch!