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! 

Pumpkin season is in full swing, ladies! That means it’s time to break out the pumpkin recipes.These pumpkin cinnamon roll pancakes are the perfect way to start your fall morning and will quickly become a family favorite.

This fluffy pancake recipe is made with just the right amount of pumpkin flavor. The pumpkin pancake batter is infused with warming spices like cinnamon and nutmeg, and it’s topped with a gooey cinnamon roll frosting.

The best part about these delicious cinnamon roll pancakes is that they’re easy to make, made with pancake mix and canned pumpkin puree. You can even make them ahead of time and freeze them for future breakfasts. Just be sure to have some pumpkin puree on hand!

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 or squeeze bottle. It will be the same squeezing texture of toothpaste.

Once the pancake is almost fully cooked on the first side, cut a small piece of the corner of the baggie. Starting from the center of the batter and squeeze the cinnamon mixture 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.

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

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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

• 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

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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