Pumpkin Cinnamon Roll Pancakes

Pancakes have never been better with a good helping of pumpkin and cinnamon sugar swirl.

Cinnamon roll pancakes are one of the best things to have ever been invented. The cinnamon sugar swirl in a fluffy pancake and cream cheese frosting on top?! YES! When I saw a recipe that also incorporated pumpkin into it, I was 100% sold on making it. I really loved the way Lori explained how to do the cinnamon sugar filling properly. I remember the first time I attempted plain cinnamon roll pancakes and my cinnamon roll filling was way too liquidy and it was such a mess. It definitely has to have a particular consistency to come out correctly. These pancakes are the perfect fall breakfast. Although it may seem complicated, they are much less difficult to make than regular cinnamon rolls and only slightly more difficult than regular pancakes.

(Print)
What you need:
For the cinnamon filling:

• 1/2 cup salted butter, melted
• 3/4 cup brown sugar
• 1 Tbsp. ground cinnamon

For the cream cheese icing:

• 4 Tbsp. salted butter
• 2 oz. cream cheese
• 3/4 cup powdered sugar
• 1/2 tsp. vanilla extract

For the pancakes:

• 1 1/2 cups whole milk
• 1 cup pumpkin puree
• 2 large eggs
• 2 Tbsp. vegetable oil
• 2 Tbsp. apple cider vinegar
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 2 Tbsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 Tbsp. brown sugar

Directions:

1. For the cinnamon filling: whisk together butter, brown sugar, and cinnamon in a bowl. Place in a zipper baggie. Set aside.
2. For the cream cheese icing: heat butter and cream cheese together for about 30 seconds in microwave. Whisk in powdered sugar and vanilla until smooth. Set aside.
3. For the pancakes: In a large bowl, whisk together milk, pumpkin puree, eggs, oil, and vinegar.
4. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar.
5. Then add dry ingredients to wet ingredients. Stir just until combined.
6. At this point, check your cinnamon filling. If it has separated a little, mix it up a little. You want your cinnamon filling to be thick. If needed, refrigerate for a few minutes. Then snip a small piece off the corner.
7. On a preheated griddle, ladle batter into nice round circles.
8. Pipe cinnamon filling on each round in a swirl. Cook until bubbles on top of pancake start to pop, then flip quickly but gently. Cook until other side is golden.
9. Wipe griddle clean and repeat until batter is gone.
10. Serve pancakes topped with cream cheese icing.

Recipe from Recipe Girl

Another one of my favorite pancake recipes is this delicious Hazelnut Pancakes recipe - it's the perfect amount of hazelnut flavor. These Brown Butter Pumpkin Pancakes from Dinners, Dishes, & Desserts are definitely on my radar. Brown butter makes everything better!

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