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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 throughout…they’re 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!
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 purée, 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
Ingredients
- 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
Instructions
- 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!
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.
How long do you think extra batter will keep in the fridge? If it’s in a sealed mason jar?
Hi! I would say about 3 days in the fridge. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi. If I don’t have buttermilk can I substitute it for kefir?
HI! I recommend just using regular milk if you do not have buttermilk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This is one of my most beloved fall favorites!!!
This is one of my most beloved fall favorites!
Thank you!
You use “kcal” instead of “cal” – are they the same? For example, an 8 ounce glass of skim milk is say 30 cal. Would kcal be different?
Hi Liz! They are the same! So 30 kcal would be equal to 30 cal! I hope this helps and I hope you try this recipe!
These pancakes look absolutely amazing!! So perfect for fall 🙂
Thank you so much Sarah!
What a beautiful creation!! You’re a genius, Tieghan!
Thank you so much Aline!
I love your blog so much. I started reading a long time ago, and have kind of stopped in the last year or so since being diagnosed with Celiac disease since I cannot make some recipes that look so so great. Now it’s totally your blog and I don’t think you need to cater to those of us with food intolerences but MAN it would be cool if maybe you did a week of “allergy/intolerence friendly” recipes. Like gluten free/nut free/dairy free etc. Just an idea! I can alter some recipes to fit what I need but figured I would reach out!
That is a really good idea! I will look into trying to do this for you, Liz! I hope you are doing well! Thank you!
WOW!! These looks soooo amazing! I made your apple butter recently and I’m putting that on top of these–fall breakfast (or dinner) on a plate!
Thank you Penny! I hope you love this recipe!
OMG just made these this morning and they are the best pancakes I’ve ever had. Tieghan you are a culinary master.
Thank you so much Charmaine! I am so glad you loved this recipe!
Looks like perfection! For the cinnamon swirl you said you used brown sugar but in the recipe you wrote granulated sugar. Which one is it? Thanks for the recipe! Can’t wait to try them!
Hi! For the swirl I use granulated sugar. so sorry for the confusion. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
wow, it seems so delicious, i love cinnamon
Same! I am so glad you like these and I hope you try them! Thank you!
Can you please source the plate you used to display these? While the pancakes look divine, the plate is something I’ve been looking for.
Hey Beth, the plate is a handmade pottery piece by a vendor from Australia. Luna Ceramics. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
https://www.instagram.com/lunaceramics/?hl=en
Oh yes – these look so delicious – we LOVE pancakes in our house!
Rebecca | http://www.peppermintdolly.com
So happy to hear that! I hope you try these, Rebecca! Thank you!
don’t they look gorgeous!!!
Thank you Ruth!