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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin spice mix - 1/2 teaspoon salt - 1 cup milk or alternative - 1/2 cup pumpkin puree - 1 large egg - 2 tablespoons granulated sugar - 1 tablespoon vanilla extract - 1/4 cup unsalted butter, melted The main ingredients for the pancakes include all-purpose flour, baking powder, and pumpkin spice mix. The pumpkin spice mix adds that warm, cozy flavor that pairs so well with fall. You also need milk, pumpkin puree, and an egg. The butter adds richness and keeps the pancakes moist. Do not forget the sugar and vanilla extract for sweetness and flavor. - 1/4 cup brown sugar - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter For the cinnamon filling, brown sugar is key. It gives a nice caramel flavor. Ground cinnamon adds warmth and sweetness. The butter helps blend everything and makes it spreadable. Mix these well for a swirl that brings your pancakes to life. - 4 oz cream cheese - 1/2 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract The glaze is what makes these pancakes special. Cream cheese gives it a rich texture. You mix it with powdered sugar for sweetness. Milk helps thin it down to a drizzle. The vanilla extract adds extra flavor. This glaze will take your pancakes from good to amazing! For the complete recipe, check the Full Recipe section. First, grab a large mixing bowl. In this bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon pumpkin spice mix - 1/2 teaspoon salt Make sure these dry ingredients mix well. This step is key for fluffy pancakes. Next, in a separate bowl, combine the wet ingredients: - 1 cup milk (or your preferred milk alternative) - 1/2 cup pumpkin puree - 1 large egg - 2 tablespoons granulated sugar - 1 tablespoon vanilla extract Use a whisk to blend until smooth and creamy. Slowly pour the wet mix into the dry mix. Stir gently with a spoon or spatula. Avoid overmixing; it's fine if some lumps remain. Now, let’s create the cinnamon filling. In a small bowl, mix together: - 1/4 cup brown sugar, packed - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter, softened Stir until you have a smooth paste. This filling should be easy to spread. Time to cook! Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Using a spoon or squeeze bottle, swirl about 1 teaspoon of the cinnamon filling on top. Cook the pancake until bubbles form on the surface and edges look set, about 2-3 minutes. Then, carefully flip it using a spatula. Cook for another 2 minutes, until both sides are golden brown. Continue this process with the remaining batter and filling. Adjust the heat if needed. You want even cooking without burning. While the pancakes cook, prepare the cream cheese glaze: Beat together softened cream cheese, powdered sugar, milk, and vanilla in a bowl until creamy. If it’s too thick, just add a bit more milk. To serve, stack the pancakes high on a plate. Drizzle with the cream cheese glaze. Add a sprinkle of cinnamon or chopped pecans for a tasty finish. You can also add a dollop of pumpkin puree on the side for extra flair. Enjoy these delightful pumpkin spice cinnamon roll pancakes! For a complete guide, check out the Full Recipe. To make your pancakes fluffy, avoid overmixing the batter. Mix until the ingredients are just combined. A few lumps are fine; they help keep the pancakes light. Next, adjust the heat on your skillet. Too high will burn the pancakes, while too low will leave them raw inside. Aim for medium heat. This ensures an even cook and golden-brown finish. Presentation matters! Stack your pancakes high for a stunning look. Drizzle the cream cheese glaze over the top to create a delicious waterfall effect. Add a sprinkle of cinnamon or a handful of chopped pecans for a crunchy contrast. For extra flair, serve a dollop of pumpkin puree on the side. This adds color and ties back to the pumpkin flavor. Want to customize your pancakes? You can add chocolate chips or walnuts to the batter. These add-ins create tasty surprises in every bite. For the glaze, mix in some maple syrup or a hint of nutmeg for an extra kick. Adjust the sweetness by adding more powdered sugar or a splash of cream. This makes the glaze richer and more enjoyable. {{image_4}} For a gluten-free version of pumpkin spice cinnamon roll pancakes, you can use gluten-free flour. Options like almond flour or a gluten-free all-purpose blend work well. Make sure to check that the blend contains xanthan gum for better binding. Adjust the batter consistency by adding a bit more liquid if needed. Gluten-free flour can absorb more moisture, so keep an eye on the thickness. You want it to be pourable but not runny. To make these pancakes vegan, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes until it thickens. Use almond milk or another plant-based milk for dairy. You can also use coconut cream instead of cream cheese for the glaze. Just make sure to keep the flavors rich and tasty. You can spice things up with different spices. Try adding nutmeg or ginger for a unique twist. These spices add warmth and depth to the flavor. Fruits like chopped apples or pears can be added to the batter. Nuts, such as pecans or walnuts, offer a delightful crunch. Both options enhance the texture and flavor while keeping it festive. To keep your leftover pancakes fresh, place them in an airtight container. Layer them with parchment paper to prevent sticking. Store them in the fridge for up to three days. For longer storage, freeze the pancakes. Wrap each pancake tightly in plastic wrap, then place them in a freezer bag. They can last up to two months in the freezer. When it’s time to enjoy your pancakes, reheating them right is key. For the microwave, place a pancake on a microwave-safe plate. Heat for about 20 to 30 seconds, checking to avoid drying out. If you prefer the oven, preheat it to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10 minutes for a soft, warm treat. To store your cream cheese glaze, transfer it to a clean, airtight container. Seal it well to keep out air. You can keep it in the fridge for up to one week. If you need to store it longer, freeze it in a freezer-safe container. Just remember to thaw it in the fridge before using it again. Yes, you can prepare these pancakes in advance. Make the batter and store it in the fridge for up to 24 hours. This keeps the pancakes fresh and tasty. Cook them when you are ready to eat. If you want to make them even earlier, you can cook and freeze the pancakes. Just place them in a single layer with parchment paper between them. This way, they won't stick together. When you are ready, reheat them in the microwave or toaster for a quick breakfast. If you don’t have pumpkin puree, you can use sweet potato puree or butternut squash puree. Both of these will give a similar texture and flavor. Applesauce is another option but will make the pancakes sweeter and softer. You can also use mashed bananas, but this will change the taste a bit. Each substitute will give your pancakes a unique twist while still tasting great. These pancakes can last in the fridge for about three days. Store them in an airtight container to keep them fresh. If you want to keep them longer, you can freeze them. Just remember to separate them with parchment paper. When you are ready to eat, you can reheat them in the microwave or toaster. They will still taste delicious! Yes, you can make these pancakes without cinnamon. If you skip the cinnamon, consider adding a bit more pumpkin spice mix for extra flavor. You can also try adding vanilla extract or a dash of nutmeg for a different taste. Experimenting with flavors can lead to a fun, new pancake recipe! Pancakes are simple but fun to make. We covered main ingredients like flour, baking powder, and milk. Then we mixed up a tasty cinnamon filling and a smooth cream cheese glaze. Remember to avoid overmixing the batter for the best texture. You can customize flavors too. Use gluten-free or vegan options based on your needs. Now, you are ready to make delicious pancakes that impress! Enjoy every bite and share them with friends and family.

Pumpkin Spice Cinnamon Roll Pancakes

Indulge in the fall flavors of Pumpkin Spice Cinnamon Roll Pancakes! These fluffy pancakes are swirled with a delicious cinnamon filling and topped with a creamy glaze, creating the perfect breakfast treat. In just 30 minutes, you can whip up this delightful dish that’s sure to impress your family and friends. Click through to discover the full recipe and make your mornings extra special with these tasty pancakes!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon pumpkin spice mix

1/2 teaspoon salt

1 cup milk (or your preferred milk alternative)

1/2 cup pumpkin puree

1 large egg

2 tablespoons granulated sugar

1 tablespoon vanilla extract

1/4 cup unsalted butter, melted

Cinnamon Filling:

1/4 cup brown sugar, packed

2 tablespoons ground cinnamon

2 tablespoons unsalted butter, softened

Cream Cheese Glaze:

4 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

2 tablespoons milk (or as needed for consistency)

1/2 teaspoon vanilla extract

Instructions
 

In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin spice mix, and salt until fully combined. This dry mixture sets the foundation for your pancake batter.

    In a separate bowl, combine the milk, pumpkin puree, egg, granulated sugar, and vanilla extract. Use a whisk to blend the ingredients together until smooth and creamy.

      Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. It's important not to overmix—it's okay if there are a few small lumps in the batter.

        Prepare the cinnamon filling by mixing the brown sugar and ground cinnamon with the softened butter in a small bowl until you have a smooth paste that can be easily spread.

          Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil to prevent sticking.

            For each pancake, pour approximately 1/4 cup of the batter onto the heated skillet. Using a spoon or squeeze bottle, swirl about 1 teaspoon of the cinnamon filling in a spiral pattern on top of the pancake batter.

              Cook the pancake until bubbles form on the surface and the edges appear set, about 2-3 minutes. Carefully flip the pancake using a spatula and cook for an additional 2 minutes, or until the other side is golden brown.

                Continue this process with the remaining batter and cinnamon filling, adjusting the heat as necessary to ensure the pancakes cook evenly without burning.

                  While the pancakes are cooking, prepare the cream cheese glaze by beating the softened cream cheese, powdered sugar, milk, and vanilla extract in a mixing bowl until creamy and smooth. If the glaze is too thick, add a little more milk until you reach your desired consistency.

                    To serve, stack the pancakes on a plate, generously drizzle with the cream cheese glaze, and garnish with a sprinkle of additional cinnamon or chopped pecans for added texture and flavor. For a festive touch, add an extra dollop of pumpkin puree on the side.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                        - Presentation Tips: Serve the pancakes in a tall, enticing stack, drizzled with the creamy glaze. Enhance the presentation by adding a sprinkle of cinnamon or a handful of chopped pecans on top. A dollop of pumpkin puree on the plate can also add a pop of color and a delightful element to the dish!