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.
Servings: 10 pancakes
Calories: 291kcal
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.
Nutrition
Calories: 291kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 364mg | Potassium: 164mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4262IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg
