Pumpkin Cinnamon Roll Pancakes with Cinnamon Swirl

These pumpkin cinnamon roll pancakes combine two favorite fall breakfast recipes in one stack.

Pumpkin puree and warm spices give the pancakes plenty of fall flavor, while a buttery cinnamon sugar swirl makes them taste like a cinnamon roll.

Finish them with a sweet glaze for an easy breakfast that feels a little more special than your usual stack of pancakes.

These pancakes are perfect for a fall weekend breakfast, Thanksgiving morning or anytime you have a little pumpkin puree left in the fridge.

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Why You’ll Love These Pumpkin Cinnamon Roll Pancakes

• Full of fall flavor: Pumpkin, cinnamon and pumpkin spice are mixed right into the pancakes.
• Cinnamon roll inspired: The cinnamon sugar swirl gives you that classic cinnamon roll flavor without making dough.
• Easy to make: They’re made just like a regular pancake recipe with one extra step for the swirl.
• Great for fall brunch: Add the glaze and a warm cup of coffee and they feel special enough for a holiday breakfast.

Ingredients to Make Pumpkin Cinnamon Pancakes 

• Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
• Cinnamon: You’ll use cinnamon to give the pancakes and cinnamon swirl their warm flavor.
• Pumpkin pie spice: Adds the classic combination of cinnamon, nutmeg, ginger and other fall spices. If you don’t have it, you can add extra cinnamon instead.
• Vanilla glaze: The simple glaze adds the finishing touch to this fall pancake recipe. Drizzle it over the pancakes just before serving so it melts slightly into the warm cinnamon swirl.

Tips for the Best Pumpkin Cinnamon Pancakes

• Don’t overmix the pancake batter. Stir just until the ingredients are combined; a few small lumps are fine.
• Cook the pancakes over medium-low heat. The sugar in the cinnamon swirl can burn more easily than regular pancake batter, so these do better at a slightly lower temperature.
• Add the cinnamon swirl after the pancake has been on the griddle for a moment rather than immediately after pouring the batter.
• Flip when bubbles begin forming on the surface and the edges look set. Pancakes generally only need about 1–2 minutes per side, and repeatedly flipping them can make them tougher. 

• If you have extra pancake mix on hand, check out these different ways to use pancake mix for easy breakfast recipes, snack and dessert ideas beyond pancakes.
• Wondering what to do with leftover pumpkin puree? There are plenty of easy ways to use it in everything from breakfast recipes to baked fall treats.

 Ultimate Pancake Bar Kit – 30-Page Printable Party Set

Master how to freeze pancakes with a few easy storage tips that help prevent freezer burn.

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Pumpkin Cinnamon Roll Pancakes Recipe

These pumpkin cinnamon roll pancakes are soft, fluffy and full of warm fall flavor, with pumpkin puree and cozy spices in the batter. A buttery cinnamon sugar swirl and sweet vanilla glaze give each stack that classic cinnamon roll flavor.

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Roll Pumpkin Pancakes, pumpkin cinnamon roll pancakes recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Author: momma lew

Ingredients

Pancake Batter:

• 2 cups preferred pancake batter with half of oil/butter replaced with pumpkin puree
• 1 ½ tsp pumpkin pie spice

Or from scratch:

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 ½ tsp pumpkin pie spice
• 1 ¼ cups whole milk
• 1 egg
• 3 tablespoons butter melted – substitute 1/2 of the butter with 2 Tablespoons pumpkin puree)

The Cinnamon Swirl:

• 3 Tablespoons unsalted butter
• ¼ cup brown sugar
• ½ teaspoon cinnamon

Cream Cheese Icing:

• 4 Tablespoons butter room temperature
• 2 Tablespoons cream cheese room temperature
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• + milk optionally, to thin out

Instructions

• Start out by making the cinnamon swirl mixture. Heat butter in a non stick pan, stir in the brown sugar and cinnamon and set aside to cool.
• Heat your nonstick griddle, electric griddle or large skillet, add oil or nonstick spray if necessary.
• Make your pancake batter by giving all of the pumpkin pancake batter ingredients a good stir with a wooden spoon in a large bowl.
• Scoop a 1/3 to 1/2 cup of batter onto the skillet.
• As the pancake starts to cook over medium heat, spoon the cinnamon filling into a piping bag or zip baggie. It will be the same squeezing texture of toothpaste.
• Once the pancake is almost fully cooked on the first snide, cut a small piece of the corner of the baggie.
• Starting from the center of the pancake squeeze to add a cinnamon sugar swirl to the top of the pancake batter.
• Allow the pretty cinnamon roll swirl to set for at least one minute before flipping and cooking the swirl side.
• Repeat for all pancakes until golden brown.
• Meanwhile, while the pancake cooks, whip together the cream cheese glaze. You can drizzle this over the pancakes with a spoon or with an additional piping bag – your choice.

Notes

Serve hot with maple syrup, cinnamon butter or whipped cream.

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