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Pumpkin Cinnamon Roll Pancakes

By Brooke 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!

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Pumpkin Cinnamon Roll Pancakes

Step 1

Spoon your pumpkin pancake batter into a hot skillet.

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
1 egg

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!

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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0 thoughts on “Pumpkin Cinnamon Roll Pancakes

  1. Ellie@fitforthesoul says:

    oh my goodness~~ this looks too good. And they’re so cute looking too! <3

  2. JulieVR says:

    Wow, totally divine! these look just perfect for a weekend breakfast!

  3. Melanie says:

    Are those teaspoons or tablespoons?

  4. Nelbee says:

    Just made a vegan version of these for my son who is allergic to milk and eggs. The flavor was delicious, and the texture was wonderful–tender but not mushy. Used soymilk + 1 T lemon juice instead of the buttermilk and EnerG egg replacer instead of the egg. I left out the butter from the batter, and used Earth Balance spread instead of butter in the cinnamon swirl.

    Melanie, T (capital letter T) indicates tablespoons; t (lowercase t) indicates teaspoons.

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