Savor the flavors of the fall season with our mouthwatering Pumpkin Cinnamon Roll Pancakes. This delectable twist on a classic breakfast will become a family favorite.

There’s no better way to embrace the flavors of autumn than with a stack of warm and fluffy Pumpkin Cinnamon Roll Pancakes.

Combining the beloved taste of pumpkin pancakes with cinnamon rolls, these pancakes are a delightful treat that’s perfect for cozy mornings or brunch gatherings with loved ones.

The fluffy pancakes are infused with pumpkin puree and a blend of aromatic spices, creating a harmonious symphony of flavors that dance on your taste buds with each bite. But what truly sets them apart is the cinnamon roll swirl.

This sweet and buttery cinnamon filling adds a layer of indulgence that elevates these pancakes to a whole new level.

The warm, comforting flavors of pumpkin cinnamon swirl pancakes create a perfect start to any fall day.

Whether you’re enjoying them solo with a cup of hot coffee or sharing them with family and friends during a weekend brunch, these pancakes are sure to become a cherished autumn tradition.

Try them today and savor the taste of fall in every mouthful.

How to Make Pumpkin Cinnamon Roll Pancakes

Ingredients for 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 Filling Ingredients:

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

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 ziploc bag. 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 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.

Relevant Recipes

Tips for Making Perfect Cinnamon Roll Pumpkin Pancakes

Opt for real pumpkin puree, not pumpkin pie filling, for the best flavor. Canned pumpkin puree is convenient and works well.
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.
For the cinnamon swirl, ensure that the melted butter, brown sugar, and cinnamon are thoroughly mixed. This mixture should be smooth and spreadable.
Heat your cooking surface (griddle or pan) to medium low heat. Too high of a heat setting can cause the pancakes to brown too quickly on the outside while remaining undercooked inside.
Use a ladle, ice cream scoop or measuring cup to pour the pancake batter onto the cooking surface. This helps ensure consistent pancake sizes and even cooking.
Allow the pancake to cook until you see bubbles forming on the surface. This indicates that it’s time to flip.
Cook the pancakes at a gentle, steady heat to ensure they cook through without burning the cinnamon swirl. It might take a bit longer than regular pancakes.
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.

Delicious Cinnamon Roll Pancakes FAQs

How long does pumpkin pancake mix last?

Store-bought pumpkin pancake mix can typically last several months to a year past its “best by” date if kept in a cool, dry place with an unopened package. Homemade mixes have a shorter shelf life without preservatives and should be used within a few months, but freezing or vacuum-sealing can extend their freshness significantly.

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!

Ingredients

Ingredients for 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

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.