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A stack of pumpkin cinnamon roll pancakes drizzled with icing sits on a white plate next to a fork and napkin, with a fox-themed mug and a bowl of apples and lemons in the background.

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.

Course Breakfast
Cuisine American
Keyword Cinnamon Roll Pumpkin Pancakes, pumpkin cinnamon roll pancakes recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 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

  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.

Recipe Notes

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