Pumpkin Cinnamon Roll Pancakes are the ultimate fall broadcast recipe. Check out our pumpkin recipes for more delicious ideas. 

These pancakes combine the rich, spiced flavor of pumpkin with the sweet, gooey swirl of cinnamon rolls, creating a breakfast treat that will become a family favorite throughout the fall season. 

This great recipe is fluffy, flavorful, and sure to satisfy your seasonal cravings. 

Whether you’re hosting a cozy brunch or simply treating yourself, these Pumpkin Cinnamon Roll Pancakes are a must-try.

How to Make Pumpkin Cinnamon Roll Pancakes 

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.

Mix the pancake batter until just combined. Overmixing can lead to tough pancakes. It’s okay if there are a few lumps; they’ll disappear during cooking.

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 ziploc bag. It will be the same squeezing texture of toothpaste.

Allow the pancake to cook until you see bubbles forming on the surface. This indicates that it’s time to flip.

Once the pancake is almost fully cooked on the first snide, cut a small piece of the corner of the bag. Starting from the center of the batter and squeeze the cinnamon mixture to add a swirl of cinnamon sugar swirl to the edge 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 top of the pancake with a spoon or with an additional piping bag – your choice.

Serve these delicious pumpkin cinnamon roll pancakes recipe hot with maple syrup, cinnamon butter or whipped cream.

If you’re serving for special occasions or want leftovers, consider doubling the batch of this fluffy pancake recipe. Leftover pancakes can be refrigerated and reheated for a quick and delicious breakfast throughout the week.

Be Sure to Try These Recipes: 

• Fall Pancake Recipes 
• What to do with Pancake Mix 

Cinnamon Roll Pumpkin Pancakes FAQs

Can I make the pancakes ahead of time?

Yes, you can store them in the refrigerator for up to 2 days. Reheat them in the microwave or on a griddle before serving. You can also freeze them for up to a month; just layer parchment paper between each pancake to prevent sticking.

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Pumpkin Cinnamon Roll Pancakes Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Want the best pancakes? If you love pumpkin and cinnamon rolls, you'll go crazy for these pumpkin cinnamon roll pancakes. They're easy to make and taste like the fall season in every bite! 

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Ingredients

Pancake Batter:

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

Or from scratch:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/2 tsp pumpkin pie spice
• 1 1/4 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
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon

Cream Cheese Icing:

• 4 Tablespoons butter, room temperature
• 2 Tablespoons cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• + milk, optionally, to thin out

Instructions

1. 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.
2. Heat your nonstick griddle, electric griddle or large skillet, add oil or nonstick spray if necessary.
3. Make your pancake batter by giving all of the pumpkin pancake batter ingredients a good stir with a wooden spoon in a large bowl.
4. Scoop a 1/3 to 1/2 cup of batter onto the skillet.
5. 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.
6. Once the pancake is almost fully cooked on the first snide, cut a small piece of the corner of the baggie.
7. Starting from the center of the pancake squeeze to add a cinnamon sugar swirl to the top of the pancake batter.
8. Allow the pretty cinnamon roll swirl to set for at least one minute before flipping and cooking the swirl side.
9. Repeat for all pancakes until golden brown.
10. 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 these delicious pumpkin cinnamon roll pancakes recipe hot with maple syrup, cinnamon butter or whipped cream.

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