Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes are the ultimate fall breakfast! Fluffy pumpkin spice pancakes swirled with buttery cinnamon sugar - like a pumpkin cinnamon roll in pancake form.

Ingredients

• 2 cups all-purpose flour (can also use a whole wheat flour or gluten-free flour)
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 ¼ cup milk (dairy or non-dairy)
• 2 eggs
• 6 tablespoons melted butter (or oil)
• 1 teaspoon vanilla extract

For the cinnamon sugar swirl:

• 4 tablespoon melted butter
• 6 tablespoon brown sugar
• 2 teaspoon cinnamon

Instructions

Make the Batter

1. In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, mix pumpkin purée, milk, egg, melted butter, and vanilla.
3. Pour wet ingredients into the dry and stir gently until just combined (don't overmix-some lumps are fine).

Cook the Pancakes

1. Heat a lightly greased skillet or griddle over medium heat.
2. Pour about ¼ cup batter per pancake onto the skillet.
3. Swirl a tablespoon-sized amount of the cinnamon sugar mixture on the pancake and gently work it in. I used a plastic bag to pipe the cinnamon sugar mixture onto the pancake and a toothpick to work it in!
   
4. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden brown.

Serve & Enjoy

Stack pancakes high and top with your favorites-maple syrup, butter, whipped cream, or chopped nuts. For other fun pancake variations, try our Coconut Buttermilk Pancakes!

Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes are the ultimate fall breakfast! Fluffy pumpkin spice pancakes swirled with buttery cinnamon sugar - like a pumpkin cinnamon roll in pancake form.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Equipment

• Mixing bowls
• Measuring Utensils
• 1 Whisk
• 1 Pancake griddle or frying pan

Ingredients

  

• 2 cups all-purpose flour can also use a whole wheat flour or gluten-free flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup pumpkin purée not pumpkin pie filling
• 1 ¼ cup milk dairy or non-dairy
• 2 eggs
• 6 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

For the cinnamon sugar swirl:

• 4 tablespoon melted butter
• 6 tablespoon brown sugar
• 2 teaspoon cinnamon

Instructions

 

Make the Batter:

• In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
• In another bowl, mix pumpkin purée, milk, egg, melted butter, and vanilla.
• Pour wet ingredients into the dry and stir gently until just combined (don't overmix-some lumps are fine).

Cook the Pancakes:

• Heat a lightly greased skillet or griddle over medium heat.
• Pour about ¼ cup batter per pancake onto the skillet.
• Swirl a tablespoon-sized amount of the cinnamon sugar mixture on the pancake and gently work it in. I used a plastic bag to pipe the cinnamon sugar mixture onto the pancake and a toothpick to work it in!
  
• Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook another 1-2 minutes until golden brown.

Keyword breakfast, pancakes, pumpkin recipes

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