Pumpkin Spice Cinnamon Roll Pancakes

$To make these tasty pancakes, you need the following items: - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup canned pumpkin puree - 1 cup buttermilk (or 1 cup milk with a splash of vinegar) - 1 large egg - 2 tablespoons melted butter These ingredients make a rich, spiced batter that bursts with flavor. The pumpkin puree gives the pancakes a soft texture and a lovely color. The spices bring warmth and depth, perfect for cozy mornings. To make the delightful cinnamon swirl, gather these ingredients: - 2 tablespoons softened butter - 1/4 cup brown sugar - 1 tablespoon ground cinnamon This swirl adds a sweet, gooey touch. It creates that classic cinnamon roll flavor. When you drizzle it on the pancake batter, it makes a beautiful pattern. For the creamy glaze, you will need: - 4 oz cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract This glaze brings everything together. It adds a sweet, tangy finish that complements the warm spices perfectly. You can adjust the glaze's thickness with more or less milk. For the full recipe, be sure to check out the detailed instructions provided. Enjoy making these delicious pancakes! To start, gather your ingredients. You need flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, pumpkin puree, buttermilk, an egg, and melted butter. In a large bowl, mix the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them well to combine. In another bowl, blend the pumpkin puree, buttermilk, egg, and melted butter until smooth. Now, slowly add the wet mix to the dry mix. Stir gently, leaving a few lumps. This keeps the pancakes fluffy. For the cinnamon swirl, you need butter, brown sugar, and cinnamon. Take a small bowl and mix softened butter, brown sugar, and cinnamon until it forms a smooth paste. This will create that delicious, sweet spiral in your pancakes. Set it aside for later. Next, heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Pour about 1/4 cup of pancake batter onto the hot surface. Quickly drizzle about one teaspoon of the cinnamon swirl on top. Use a toothpick or knife to swirl the mixture into the batter. Cook until you see bubbles and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the rest of the batter. Don’t forget to check the Full Recipe for all the details! To make your pancakes fluffy, use fresh baking powder and baking soda. These ingredients help the batter rise. Mix the wet and dry ingredients separately first. Combine them gently to avoid overmixing. Lumps in the batter are okay; they help keep the pancakes soft. For a great cinnamon swirl, mix softened butter with brown sugar and cinnamon. The mixture should be smooth but thick. Drizzle this swirl onto the pancake batter right after pouring it onto the skillet. Use a toothpick to gently swirl the mixture in. This creates beautiful patterns. Presentation is key for these pancakes. Stack them high on a plate for a stunning look. Drizzle the cream cheese glaze generously on top. A sprinkle of cinnamon adds a nice touch. Serve with maple syrup and whipped cream on the side for extra flavor. Enjoy the warm, cozy vibe these pancakes bring! {{image_4}} You can easily make these pancakes gluten-free. Just swap the all-purpose flour with a gluten-free blend. Many brands fit well in this recipe. Make sure your baking powder is also gluten-free. This way, everyone can enjoy these tasty treats without worry. To make these pancakes vegan, use plant-based milk instead of buttermilk. You can use almond, soy, or oat milk. Replace the large egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Lastly, swap butter for coconut oil or a vegan butter. Feel free to get creative! Add chocolate chips to the batter for a sweet twist. Nuts like pecans or walnuts can add a nice crunch. You can also mix in dried fruits like cranberries for a burst of flavor. For toppings, try fresh fruit, whipped cream, or even a sprinkle of nuts for extra texture. Don’t forget to drizzle with maple syrup for a classic touch. You can check out the Full Recipe to explore more ideas! To store leftover pancakes, let them cool first. Place them in an airtight container. You can stack them, but use parchment paper between layers. This keeps them from sticking together. Store pancakes in the fridge for up to three days. When you're ready to enjoy those pancakes again, you have options! The quickest way is to use the microwave. Place pancakes on a plate and cover them with a damp paper towel. Heat for about 20-30 seconds. If you want them crisp, use the toaster or an oven. Preheat your oven to 350°F (175°C). Heat pancakes for about 5-10 minutes until warm. Freezing pancakes is easy and a great way to save them! First, let the pancakes cool completely. Then, place parchment paper between each pancake and stack them. Wrap the stack in plastic wrap or foil, then place it in a freezer bag. Press out as much air as possible before sealing. You can freeze them for up to three months. When you're ready to eat, just thaw them in the fridge overnight or heat them straight from the freezer. Enjoy your tasty Pumpkin Spice Cinnamon Roll Pancakes anytime! For the full recipe, check out the details above. Yes, you can use fresh pumpkin. Just cook and mash it first. Fresh pumpkin can give a brighter flavor. Make sure to remove excess moisture. This keeps your pancakes fluffy. To thicken the glaze, add more powdered sugar. Start with a tablespoon at a time. Mix well after each addition. You can also use less milk if you want a thicker texture. You can add spices like allspice or cloves. These spices add warmth and depth. A pinch of cardamom can also enhance the flavor profile. Experiment to find your perfect blend. Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. Just give it a gentle stir before cooking. This saves time on busy mornings. For the full recipe, check out the complete guide. These pumpkin spice cinnamon roll pancakes bring joy to breakfast. We covered key ingredients, including the rich cream cheese glaze. You learned step-by-step how to create fluffy pancakes with a perfect swirl. I shared tips to make them even better and fun variations to try. In conclusion, enjoy making these tasty pancakes. They’re a warm treat for any day. With some simple swaps, you can personalize your pancakes, too. Happy cooking!$

Pumpkin Spice Cinnamon Roll Pancakes

Indulge in the ultimate fall treat with these delicious Pumpkin Spice Cinnamon Roll Pancakes! Perfectly fluffy and flavored with warm spices, these pancakes are swirled with a cinnamon mixture and topped with a creamy glaze that will leave you craving more. In just 30 minutes, you can create a delightful breakfast that impresses.

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Ingredients

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup canned pumpkin puree

1 cup buttermilk (or 1 cup milk with a splash of vinegar)

1 large egg

2 tablespoons melted butter

For the cinnamon swirl:

2 tablespoons softened butter

1/4 cup brown sugar

1 tablespoon ground cinnamon

For the cream cheese glaze:

4 oz cream cheese, softened

1/2 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

In a large mixing bowl, thoroughly whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.

In a separate bowl, mix together the pumpkin puree, buttermilk, large egg, and melted butter until the mixture is smooth and blended.

Gradually pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix; it’s perfectly fine if there are a few lumps remaining.

In a small bowl, prepare the cinnamon swirl by mixing together the softened butter, brown sugar, and ground cinnamon until you achieve a smooth paste.

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

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Quickly drizzle approximately one teaspoon of the cinnamon swirl mixture in a spiral on top of the batter. Using a toothpick or a small knife, gently swirl the cinnamon mixture into the pancake batter to create a marbled effect.

Cook each pancake until bubbles begin to form on the surface and the edges appear set, which should take about 2-3 minutes. Carefully flip the pancake and cook for an additional 2-3 minutes until it is golden brown and fully cooked.

Continue the process with the remaining batter and cinnamon swirl mixture until all pancakes are cooked.

For the cream cheese glaze, use a mixer or whisk to beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until the mixture is smooth and creamy.

Serve the pancakes while they are warm, generously drizzled with the cream cheese glaze on top.

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

- Presentation Tips: Stack the pancakes high for an impressive presentation, and drizzle them generously with the cream cheese glaze. Additionally, sprinkle a pinch of cinnamon on top for a touch of elegance. Serve alongside a side of maple syrup and a dollop of fluffy whipped cream for a delightful finishing touch!