Go Back

Pumpkin Cinnamon Roll Pancakes

Pumpkin cinnamon roll pancakes with a gooey cinnamon swirl and a quick cream cheese glaze. Fluffy griddle-cooked pancakes are poured and instantly spiraled for a cinnamon roll look in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin pancakes
  • 1.5 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 0.25 tsp salt
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla
For cinnamon roll swirl (in squeeze bottle)
  • 0.333 cup unsalted butter, melted
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
For cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the swirl and glaze
  1. Mix the cinnamon roll swirl ingredients in a squeeze bottle or piping bag, then set aside for immediate use.
  2. Beat the cream cheese glaze until smooth, then set aside so it’s ready to drizzle after cooking.
Make the pumpkin pancake batter
  1. In a mixing bowl, combine the dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sugar, and salt) until evenly distributed.
  2. Pour in the pumpkin puree, buttermilk, eggs, melted butter, and vanilla, then fold until just combined with no dry streaks.
Cook and swirl the pancakes
  1. Heat a greased griddle over medium heat (about 350°F/175°C), then pour 1/4 cup batter for each pancake.
  2. Immediately pipe a cinnamon swirl in a spiral over the batter so it sets as the pancake cooks.
  3. Cook for 3 minutes, until bubbles form on the surface, indicating the center is set.
  4. Flip and cook for 2 minutes more, until golden and cooked through.
Serve
  1. Drizzle cream cheese glaze generously over the warm stack, letting it melt slightly into the swirl.

Notes

For the cleanest cinnamon spiral, pipe immediately after pouring the batter so the swirl stays on top. Refrigerate leftover pancakes in an airtight container up to 3 days; rewarm in a skillet or toaster oven until hot. Cream cheese glaze can be stored separately for up to 4 days—stir smooth before drizzling. Freezing is OK for cooked pancakes (up to 2 months), but glaze is best added after reheating. For a lighter option, use low-fat cream cheese and milk in the glaze while keeping the same swirl and batter technique.