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Combing two of my most beloved fall favorites together to create these delicious Spiced Pumpkin Cinnamon Roll Pancakes. Homemade spiced pumpkin pancakes with cinnamon, ginger, nutmeg, real pumpkin puree, and a pretty cinnamon swirl mixture throughoutโฆtheyโre like joining sweet cinnamon rolls with pumpkin pancakes!
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Fall is truly the best time of the year for food. Pumpkin, apples, cinnamon and spice and everything nice!
Itโs cheesy, but itโs true. Iโm in warm and sunny LA today, but looking forward to getting home later tonight just in time for a weekend at home filled with pumpkin pancakes and plenty of cooking, before I hop on a plane to NYC on Monday. Kind of crazy travel schedule (which has me a bit on the anxious side) but all things fun!
Anyway, Iโve been dying to share these pancakes with you all for a while now. But me being the crazy person that I am, I needed to wait until just the right time. It finally feels like autumn has begun to set in for the rest of the world (and not just me). With temperatures cooling, the leaves turning, and Halloween on everyoneโs minds (do you have a costume yet?!). This means itโs time for our weekends to be filled with apple picking, pumpkin carving, haunted houses,ย pumpkin lattes, and plenty of pancakes.
Itโs the only way to live out your best fall season.
Now, let me tell you about these pumpkin filled pancakes.
Iโve tested these pancakes so many times. Each time trying something just a little different. Until I landed on this pancake. Deliciously spiced with warming spices and made complete with a buttery cinnamon swirl to mimic that of a cinnamon roll.
These have everything youโd ever want out of a pumpkin pancake and each bite is heavenlyโฆperfectly sweet and all things fall. Iโm clearly a little too in love with them, but I am A-OK with that. Because being this excited about a recipe just means itโs a GOOD one.
Like most pancake recipes, this one starts out with the usualsโฆflour, buttermilk and eggs, but thatโs really all these have in common with the average pancake.
The batter is made with a hefty amount of real pumpkin purรฉe, spices โ including cinnamon, ginger, and nutmeg, a little melted butter, and vanilla and maple, for sweet autumn flavors throughout. As long as you have canned pumpkin on hand, these are so simple to make.
The key here is that buttery โcinnamon rollโ swirl. Itโs what makes these pumpkin pancakes better than any others youโve had.
The swirl is a mix of salted butter, brown sugar, and cinnamon. You literally swirl it right onto the pancake. As the pancake cooks (see my photos above for reference), it creates an even cinnamon, buttery flavor throughout each pancake. Once flipped, the brown sugar swirl begins to slightly caramelize on the top, so good!
Itโs just about as delicious as it sounds. Better actually.
I like to serve the pancakes with a smear of butter (if you have leftovers of the cinnamon butter, thatโs extra good), and a drizzle of maple.
If you have a lazy morning planned this weekend, these pancakes need to be worked into them. Their great for breakfast or brunch, but are equally delish for lunch. And yes, even dinner, because you guys know that Iโm all about a good breakfast for dinner.
These would also be awesome for Halloween morning, and yes, even Thanksgiving tooโฆsorry I know itโs a little far out, but the planner inside me canโt help it!
Whatever you do, just make them. The sooner the better.
See you all tomorrow for another spooky cocktail!
If you make these pancakes, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to also tag me onย Instagram!ย Looking through the photos of recipes you all have made is my favorite!
Spiced Pumpkin Cinnamon Roll Pancakes
Ingredientsย
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk, plus more as needed
- 3/4 cup pumpkin puree
- 2 eggs
- 3 tablespoons salted butter, melted
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
Cinnamon Swirl
- 6 tablespoons salted butter, at room temperature
- 3-4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructionsย
- 1. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a small bowl, whisk together the buttermilk, pumpkin, eggs, melted butter, maple syrup and vanilla. If your pumpkin puree is thick and not mixing well, simply blend all the wet ingredients together in a blender.2. Pour the wet ingredients into the dry ingredients and mix the batter until just combined. If the batter feels thick, add more butter 2 tablespoons at a time. Itโs OK if there are lumps in the batter. Cover the batter and set aside for 10 minutes.3. Meanwhile, make the cinnamon swirl mx. Mix all ingredients in a bowl and transfer to a plastic sandwich baggie. Snip a small portion of the corner off.ย 4. Heat a large skillet or griddle over medium heat and grease with butter. Pour about 1/4 cup pancake batter on the center of the hot pan. Use the piping baggie full of cinnamon butter and gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top of the pancake. Keep the swirl close to the center of the batter so the mixture doesnโt melt off the side of the pancakes. Once bubbles appear on the surface,ย gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.5. Serve the pancakes warm with additional butter and maple syrup. Enjoy!ย
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tried it, as soon as I put on the swirl mix, it started to melt from the heat. And then when I flipped it over, it ran out from under pancake and the cinnamon burned. Did medium heat, but then lowered it and it still happened. Any suggestions?
Hi! I had a similar issue- I found that making the pancakes a small-medium size, and then spreading them out with my scoop to ensure they were thin enough, and then utilizing a frosting bag/tip I administered the swirl about 30 seconds prior to flipping helped!
The great news- this recipe produces fluuuuffy and moist cakes, however the farther along I went the more my batter seemed to rise/fluff so thinning it out on the cake really helped (probably a result of quick mixing and not enough balance in my recipe lol). Hope this helps!
The best pumpkin pancakes I have ever had! ๐
Thank you Danielle! ๐
Your directions say granulated sugar for the swirl, but the blog above says brown sugar for the swirl. Which one is it?
Hey Kristine,
You can follow the recipe as written and use granulated sugar. Please let me know if you have any other questions! xx
These were tasty and fluffy! I had to add about 2 tbsp extra milk to thin the batter and instead of the butter swirl i just sprinkled a cinnamon sugar mixture on top to save a few calories.
Hey Angela,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Delicious! I didn’t have buttermilk so I just used regular milk and they were so fluffy and tasty! Thank you
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan