Spiced Pumpkin Cinnamon Roll Pancakes.
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 roll swirl throughout…they’re like joining sweet cinnamon rolls with pumpkin pancakes!
Fall is truly the best time of the year for food. Pumpkin, apples, cinnamon and spice and everything nice!
It’s cheesy, but it’s true. I’m 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, I’ve 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 everyone’s minds (do you have a costume yet?!). This means it’s time for our weekends to be filled with apple picking, pumpkin carving, haunted houses, pumpkin lattes, and plenty of pancakes.
It’s the only way to live out your best fall season.
Now, let me tell you about these pumpkin filled pancakes.
I’ve 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 you’d ever want out of a pumpkin pancake and each bite is heavenly…perfectly sweet and all things fall. I’m clearly a little too in love with them, but I am A-OK with that. Because being this excited about a recipe just means it’s a GOOD one.
Like most pancake recipes, this one starts out with the usuals…flour, buttermilk and eggs, but that’s really all these have in common with the average pancake.
The batter is made with a hefty amount of real pumpkin puree, spices – 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 “cinnamon roll” swirl. It’s what makes these pumpkin pancakes better than any others you’ve 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!
It’s 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, that’s 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 I’m all about a good breakfast for dinner.
These would also be awesome for Halloween morning, and yes, even Thanksgiving too…sorry I know it’s a little far out, but the planner inside me can’t 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, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spiced Pumpkin Cinnamon Roll Pancakes
Homemade spiced pumpkin pancakes with cinnamon, ginger, nutmeg, real pumpkin puree, and a pretty cinnamon roll swirl throughout...they're like joining sweet cinnamon rolls with pumpkin pancakes.
- 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
- 6 tablespoons salted butter, at room temperature
- 3-4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
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. It's 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.
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 doesn’t melt off the side of the pancakes. Once bubbles appear on the surface, 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!
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