Description
Indulge in a delightful breakfast fusion with these Pumpkin Cinnamon Roll Pancakes. Marrying earthy pumpkin puree with the warm, spiced sweetness of a cinnamon roll swirl, this recipe brings the elegance of a classic brunch centerpiece to your table in just thirty minutes. Perfectly fluffy, light, and decadently topped with a silky maple glaze, they offer all the comfort of traditional cinnamon rolls without the long wait for dough to rise. Ideal for cozy weekend mornings, this recipe captures the magic of autumn with every bite.
Ingredients
1 1/2 cups all-purpose flour
3 tablespoons coconut sugar
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
1 cup plus 2 tablespoons buttermilk
1 tablespoon butter, melted
1 large egg
1 teaspoon vanilla extract
4 tablespoons softened butter (for swirl)
1/4 cup granulated sugar (for swirl)
2 teaspoons ground cinnamon (for swirl)
1 tablespoon prepared pancake batter (for swirl)
1/2 cup powdered sugar (for glaze)
2 tablespoons maple syrup (for glaze)
1 tablespoon milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate medium bowl, whisk the pumpkin puree, buttermilk, melted butter, egg, and vanilla until smooth.
Combine the wet ingredients into the dry, folding until just combined; do not overmix.
Prepare the swirl by mixing softened butter, sugar, cinnamon, and 1 tablespoon of the pancake batter in a small bowl; transfer this mixture to a piping bag or a small ziplock bag with the corner snipped.
Heat a lightly greased griddle over medium heat.
Pour approximately 1/4 cup of batter onto the griddle for each pancake.
Pipe the cinnamon mixture in a spiral pattern onto the surface of the cooking pancake.
Cook until bubbles form on the surface, then carefully flip and cook for another minute until golden brown.
Whisk together the powdered sugar, maple syrup, milk, and vanilla to create the glaze.
Drizzle the warm pancakes with the glaze before serving.
Notes
Ensure your buttermilk is at room temperature for the best batter texture. Do not overmix the batter to maintain fluffiness. Wipe the griddle clean between batches if the cinnamon swirl leaks and begins to burn.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 285
- Sugar: 22g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg