If you’re looking to cozy up your breakfast routine with something irresistibly comforting, you have to try this Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe. These pancakes are a delightful twist on two beloved classics—fluffy pumpkin pancakes meet gooey cinnamon rolls topped with a rich, velvety cream cheese glaze. Each bite bursts with warm autumn spices and that perfect swirl of cinnamon and brown sugar, creating a breakfast experience that feels like a warm hug on a plate. Whether you’re hosting a weekend brunch or just craving something special for yourself, these pancakes will quickly become your new favorite indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe come alive. Each component plays an essential role—from the pumpkin puree that brings moisture and that beautiful fall color, to the spices that create the perfect aroma and flavor balance. Let’s dive into this simple yet thoughtful ingredient lineup.
- All-purpose flour (1 1/2 cups): The sturdy base that holds your fluffy pancakes together perfectly.
- Granulated sugar (2 tablespoons): Adds a subtle sweetness to brighten the batter.
- Brown sugar (1 tablespoon): Brings warmth and moisture to the mix with its molasses richness.
- Baking powder (1 teaspoon): Helps your pancakes rise to light, fluffy perfection.
- Baking soda (1/2 teaspoon): Works with the acidic buttermilk to add extra fluff and tenderness.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the flavors.
- Ground cinnamon (1 teaspoon): Gives that signature cinnamon roll warmth throughout the batter.
- Pumpkin pie spice (1/2 teaspoon): A blend of spices that complements pumpkin’s natural earthiness beautifully.
- Pumpkin puree (3/4 cup): The star ingredient that adds moisture, color, and that unmistakable pumpkin flavor.
- Buttermilk (1 cup): Adds tanginess and reacts with leavening agents for fluffy pancakes.
- Large egg (1): Binds everything together and adds richness.
- Unsalted butter, melted (2 tablespoons): Incorporates a silky texture and richness into the batter.
- Vanilla extract (1 teaspoon): Adds fragrant sweetness and depth of flavor.
- Unsalted butter, softened (1/4 cup): Used in the cinnamon swirl; creates that luscious, gooey swirl inside the pancakes.
- Packed brown sugar (1/3 cup): Provides the rich sweetness for the cinnamon swirl.
- Ground cinnamon (1 teaspoon): The essential spice for that cinnamon roll swirl.
- Cream cheese, softened (4 ounces): The key to a smooth and tangy glaze that crowns the pancakes.
- Powdered sugar (1 cup): Sweetens the glaze with a silky texture.
- Milk (2 to 3 tablespoons): Adjusts the glaze to the perfect drizzle consistency.
- Vanilla extract (1/2 teaspoon): Adds aromatic sweetness to the glaze.
How to Make Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Step 1: Mix Your Dry Ingredients
Begin by whisking together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This dry mixture forms the flavorful foundation of the pancakes and ensures your spices are evenly distributed so every bite tastes just right.
Step 2: Combine the Wet Ingredients
In a separate bowl, stir together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth. The buttermilk’s acidity will activate the baking soda for fluffy pancakes while the pumpkin adds moisture and vibrant color.
Step 3: Gently Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Remember, overmixing can lead to tough pancakes, so a few lumps are okay—this keeps the texture light and tender.
Step 4: Prepare the Cinnamon Swirl
In a small bowl, mix the softened butter, brown sugar, and cinnamon for the swirl until smooth. Transfer this mixture to a piping bag or a plastic bag with the corner snipped off. This swirl will give your pancakes their signature cinnamon roll appeal.
Step 5: Cook the Pancakes with Swirl
Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the surface. Once bubbles begin to form on top, pipe a spiral of the cinnamon mixture onto each pancake. Cook until the edges set, then carefully flip and cook until both sides are golden brown and cooked through. Keep wiping the skillet between batches if the cinnamon swirl starts to burn.
Step 6: Prepare the Cream Cheese Glaze
Beat the softened cream cheese until super smooth. Gradually mix in powdered sugar, milk, and vanilla extract, adjusting milk to reach the perfect pourable glaze consistency. This glaze is the crowning glory that makes this recipe truly indulgent.
How to Serve Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Garnishes
For an extra touch of magic, consider topping your pancakes with a sprinkle of chopped pecans or walnuts—they add a delightful crunch. A dusting of cinnamon or pumpkin pie spice over the glazed stack can enhance both the presentation and flavor, making every bite inviting and festive.
Side Dishes
These pancakes pair wonderfully with crispy bacon or a side of fresh fruit like sliced apples or pears to cut through the richness. A dollop of whipped cream or a smear of maple butter can also complement the warm spices beautifully.
Creative Ways to Present
Stack the pancakes high on a rustic wooden board for a cozy brunch vibe or plate them individually with a drizzle of extra glaze and a sprig of fresh mint. You can even serve them in mini stacks for a charming appetizer or party treat—guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Leftover pancakes can be kept in an airtight container in the refrigerator for up to 3 days. Make sure to store the glaze separately to prevent the pancakes from becoming soggy. When ready to enjoy, simply apply fresh glaze after reheating.
Freezing
This Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe freezes beautifully! Lay cooled pancakes flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Freeze the glaze in a separate container.
Reheating
Reheat frozen or refrigerated pancakes in a toaster or microwave until warmed through. If reheating from frozen, a quick toast works best to restore a slight crispness on the outside. Drizzle with freshly made cream cheese glaze after reheating for the best flavor and texture.
FAQs
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly in this recipe and ensures consistent moisture and flavor. Just avoid using pumpkin pie filling, which contains added sugars and spices.
What if I don’t have buttermilk?
No problem! You can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes before using.
How do I prevent the cinnamon swirl from burning?
Keep your heat at medium and wipe the skillet clean between batches if the cinnamon swirl starts to darken too quickly. You want a gentle cook to allow the swirl to melt into the pancake without burning.
Is this recipe suitable for vegetarians?
Yes! This Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe is perfect for vegetarians as it contains no meat or gelatin products.
Can I make these gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep an eye on texture and cook time as gluten-free batters can vary slightly.
Final Thoughts
This Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe is such a warm, irresistible treat that truly brings the flavors of fall right to your breakfast table. Once you try this delightful fusion of pumpkin spice and cinnamon swirl pancakes topped with luscious cream cheese glaze, you’ll be hooked. Go ahead and treat yourself or your loved ones to this special recipe—the smiles and full bellies will absolutely be worth it.
Print
Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze combine the cozy flavors of fall into a delicious breakfast treat. Fluffy pumpkin-infused pancakes with a sweet cinnamon swirl are topped with a smooth cream cheese glaze for a decadent start to your day.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Wet Ingredients
- 3/4 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/4 cup unsalted butter, softened
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until well combined.
- Mix the Wet Ingredients: In another bowl, whisk the pumpkin puree, buttermilk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until combined. Be careful not to overmix to keep the pancakes fluffy.
- Make the Cinnamon Swirl Mixture: In a small bowl, mix the softened unsalted butter, packed brown sugar, and ground cinnamon until smooth. Transfer this mixture to a piping bag or a plastic bag with a small corner cut off for easy piping.
- Heat the Skillet: Lightly grease a skillet or griddle and heat it over medium heat until warm.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. When bubbles start to form on the surface, pipe a spiral of the cinnamon swirl mixture on top of each pancake. Cook until the edges look set and then carefully flip the pancakes. Cook the other side until golden brown and fully cooked through. If cooking multiple batches, wipe the skillet as needed to prevent burning of the cinnamon mixture.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla extract until the glaze reaches a pourable consistency. Adjust milk amount as necessary.
- Serve: Drizzle the cream cheese glaze over the warm pancakes and serve immediately for the best flavor and texture.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Clean or wipe the skillet between batches if the cinnamon swirl begins to burn.
- Adjust the milk quantity in the glaze to reach the desired pourable consistency.
- Use fresh pumpkin puree for best flavor and texture.
- Serve pancakes warm to enjoy the cream cheese glaze at its best.
