Description
These Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are a delightful autumn breakfast treat featuring fluffy pumpkin-spiced pancakes swirled with a cinnamon-sugar blend, topped with a rich and creamy cream cheese glaze. Perfect for cozy mornings and holiday brunches.
Ingredients
Scale
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- ¾ cup pumpkin puree
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (to thin)
Instructions
- Prepare the cinnamon swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon until well mixed. Transfer the mixture into a small zip-top bag and set aside for piping later.
- Make the pancake batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep pancakes fluffy.
- Cook the pancakes: Heat a lightly greased skillet or pan over medium heat. Pour about ¼ cup of batter onto the pan for each pancake. Snip a small corner off the cinnamon swirl bag and carefully pipe a spiral of the cinnamon mixture on top of the pancake batter. Cook for 2–3 minutes or until bubbles start to form on the surface, then carefully flip and cook the other side for another 2–3 minutes until golden brown and cooked through.
- Make the glaze: Beat together the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla extract, mixing well. Slowly add 1 to 2 tablespoons of milk to reach a smooth, pourable consistency for drizzling.
- Serve: Stack the pancakes on a plate and generously drizzle the cream cheese glaze over the top. Serve warm and enjoy.
Notes
- Do not overmix the pancake batter to ensure fluffy pancakes.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor.
- The cinnamon swirl can be prepared ahead and refrigerated until ready to use.
- Adjust milk in the glaze to your preferred consistency.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use plant-based milk.
