Pumpkin Cinnamon Roll PancakesBrooke McLay
Dear Breakfast, I love you. Dear Pumpkin, I love you. Dear Me, good news! You no longer have to cheat on your favorite meal, or your favorite fall food because there’s a recipe that brings them all together! These spiced, fluffy pancakes are absolutely delicious, and even better than ever because they come with a cinnamon roll swirl! Delish!
Step 1 1 of 6Spoon your pumpkin pancake batter into a hot skillet.
Step 2 2 of 6Swirl some cinnamon swirl filling around the edge of your pancake.
Step 3 3 of 6Keep swirling!
Step 4 4 of 6Spray a thin layer of nonstick cooking spray on top of your pancakes to keep that cinnamon swirl from sticking to your pan.
Step 5 5 of 6Flip your pancake!
Step 6 6 of 6Serve your hot pancakes with maple syrup and a thick pat of butter.
Pumpkin Cinnamon Roll Pancakes
1 1/4 cup all-purpose flour
2 T sugar
2 t baking powder
1/2 t cinnamon
1 1/2 t pumpkin pie spice
1 C buttermilk
8 T canned pumpkin puree
2 T melted butter
For the cinnamon swirl:
1/4 cup melted butter
1/2 cup brown sugar
2 -3 teaspoons cinnamon
2 tablespoons flour
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and pumpkin pie spice. In a small bowl, whisk together the buttermilk, pumpkin puree, butter, and egg, then whisk that into the flour mixture.
In a small bowl, stir together the butter, sugar, cinnamon, and flour. Transfer to a ziploc bag.
Spoon pancake batter onto a hot griddle. Snip the corner off of the ziploc bag and pipe the cinnamon swirl onto the top of your pumpkin pancakes. Spray a thin layer of nonstick cooking spray over the pancakes before flipping and cooking completely on the second side.
Serve with maple syrup and enjoy!