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- 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup canned pumpkin puree - 1 cup buttermilk (or milk with a splash of vinegar) - 1 large egg - 2 tablespoons melted butter - For the cinnamon swirl: - 2 tablespoons softened butter - 1/4 cup brown sugar - 1 tablespoon ground cinnamon - For the cream cheese glaze: - 4 oz cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract These ingredients come together to create the perfect fall breakfast. The blend of spices gives these pancakes their signature warmth. The pumpkin puree adds moisture and a gentle sweetness. For the cinnamon swirl, mix butter, brown sugar, and cinnamon until smooth. This will add a delightful ribbon of flavor in each pancake. Finally, the cream cheese glaze brings it all together, making your pancakes extra special. You can find the full recipe in the cooking section. Enjoy the process of creating these tasty treats! Start by mixing your dry ingredients. In a large bowl, whisk together: - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt This mix brings together flavors that make these pancakes special. In another bowl, combine your wet ingredients: - 1/2 cup canned pumpkin puree - 1 cup buttermilk (or milk with a splash of vinegar) - 1 large egg - 2 tablespoons melted butter Blend these well. Now, pour the wet mix into the dry mix. Stir gently until just combined. You want a few lumps here. Overmixing will make your pancakes tough. For the cinnamon swirl, mix together in a small bowl: - 2 tablespoons softened butter - 1/4 cup brown sugar - 1 tablespoon ground cinnamon Stir until you have a smooth paste. This is what makes your pancakes look and taste amazing. Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. For each pancake, pour about 1/4 cup of batter onto the skillet. Quickly add a teaspoon of the cinnamon swirl mixture in a spiral on top. Use a toothpick or knife to swirl it slightly into the batter. Aim for a marbled look. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and fully cooked. Repeat this with the rest of the batter and cinnamon swirl mixture. Enjoy warm pancakes drizzled with cream cheese glaze from the full recipe! To make great pancakes, avoid some common mistakes. One mistake is using too much flour. This can make your pancakes dense. Always measure flour correctly. Use a spoon to fill your measuring cup, then level it off. Another mistake is not letting your batter rest. Letting it sit for a few minutes helps the pancakes rise better. This leads to a fluffy texture. If your batter is too thick, add a little milk. A perfect batter is slightly lumpy, not smooth. Presentation is key for these pumpkin spice cinnamon roll pancakes. Stack them high on a plate for a fun look. Drizzle the cream cheese glaze over the top for a sweet touch. A sprinkle of cinnamon adds a nice finish. Pair these pancakes with maple syrup for added sweetness. You can also serve them with whipped cream. This makes every bite feel like a treat. If your pancakes are dense, check your baking powder. Old baking powder may not rise well. Use fresh baking powder to fix this issue. For dietary needs, you can make swaps. Use gluten-free flour for a gluten-free option. If you need a vegan version, replace eggs with flax eggs. You can also use almond milk instead of buttermilk. Check out the full recipe for more ideas on modifying these tasty pancakes. {{image_2}} You can make these pancakes even more fun! Try adding nuts or chocolate chips. Chopped walnuts or pecans add crunch and taste. Dark chocolate chips give a sweet, rich twist. Just fold them into the batter before cooking. You can also play with spices. If you love warmth, add more cinnamon or nutmeg. A bit of cardamom can bring a unique flavor. Just remember to balance the spices so they enhance, not overpower. If you or someone you know needs gluten-free options, swap the all-purpose flour for a gluten-free blend. Many blends work well for pancakes and keep the texture light. For vegan substitutes, you can replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes until it thickens. For the buttermilk, use almond milk or soy milk with a splash of vinegar. These simple swaps maintain the taste and joy of the recipe. For the full recipe, check out the ingredients above. Enjoy making these pancakes your own! To keep your pumpkin spice cinnamon roll pancakes fresh, place them in an airtight container. Let them cool first, then stack them with parchment paper in between to avoid sticking. Store the container in the fridge. They will stay good for about 3 to 4 days. If you want to keep them longer, consider freezing them. Frozen pancakes can last up to 2 months. Reheating pancakes is easy and keeps them tasty. You can use a microwave for quick reheating. Just place a pancake on a plate, cover it with a damp paper towel, and heat for about 20-30 seconds. For a crispier texture, try using a skillet. Heat it on medium-low, add a little butter, and warm each pancake for about 1-2 minutes on each side. This way, you keep that delicious cinnamon swirl intact! Yes, you can make these pancakes ahead of time. Cook them and let them cool. Stack them with parchment paper in between. Store them in an airtight container. They can last in the fridge for up to three days. When you want to eat, heat them in the microwave or on a skillet. If you don’t have buttermilk, you can make your own. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will give you a similar taste and acidity as buttermilk. You can also use plain yogurt or sour cream thinned with a little water. To boost the pumpkin flavor, add more pumpkin puree. Try 3/4 cup instead of 1/2 cup. You can also add a touch of pumpkin pie spice for extra warmth. Mixing in a bit of vanilla extract can enhance the overall flavor too. Yes, these pancakes freeze well! Once they are cool, place them in a single layer on a baking sheet. After a few hours, transfer them to a freezer-safe bag or container. They can be frozen for up to a month. To eat, thaw them overnight in the fridge and reheat in the microwave. Enjoy them warm! These pancakes combine simple ingredients for a tasty breakfast. By mixing dry and wet components carefully, you create a fluffy texture. The cinnamon swirl and cream cheese glaze add a delightful twist. We’ve shared tips to avoid mistakes and suggested tasty pairings. You can even customize these pancakes to fit your diet. Remember, leftovers can be stored and reheated easily, keeping your meal enjoyable. Experiment with flavors and enjoy your pumpkin pancakes any time!

Pumpkin Spice Cinnamon Roll Pancakes

Indulge in the flavors of fall with these delicious Pumpkin Spice Cinnamon Roll Pancakes! Perfectly fluffy, these pancakes blend warm spices and sweet pumpkin, all topped with a creamy glaze. In just 30 minutes, you can create a stack that's sure to impress. Whether for breakfast or a cozy brunch, these pancakes are a must-try!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup canned pumpkin puree

1 cup buttermilk (or milk with a splash of vinegar)

1 large egg

2 tablespoons melted butter

For the cinnamon swirl:

2 tablespoons softened butter

1/4 cup brown sugar

1 tablespoon ground cinnamon

For the 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 bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

    In another bowl, mix the pumpkin puree, buttermilk, egg, and melted butter until blended.

      Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

        In a small bowl, create the cinnamon swirl by mixing together the softened butter, brown sugar, and ground cinnamon until you have a smooth paste.

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

            For each pancake, pour about 1/4 cup of batter onto the skillet. Quickly drizzle a teaspoon of the cinnamon swirl mixture in a spiral on top of the batter. Use a toothpick or knife to swirl it slightly into the batter for a marbled effect.

              Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and fully cooked.

                Repeat with the remaining batter and cinnamon swirl mixture.

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

                    Serve the pancakes warm, drizzled with cream cheese glaze on top.

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

                        - Presentation Tips: Stack the pancakes high, drizzle generously with cream cheese glaze, and sprinkle a pinch of cinnamon on top. Serve with a side of maple syrup and a dollop of whipped cream for an extra treat!