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
Scale
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.
