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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 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
Servings: 12 pancakes
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
The perfect breakfast for a cozy Halloween morning with my 3 boys (husband and 2 young sons). Easy to throw together and absolutely mouth-wateringly delicious! They were gobbled right up! Thank you!
Hey Natalie! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
We loved these pancakes and my husband added some leftover sugared pecans to his plate and found them to be the perfect garnish!
Hey Cydney,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Had this recipe saved for a while! I had leftover pumpkin to use so tried them. They are very good!!! I had to improvise with vanilla almond milk/vinegar instead of buttermilk. Noticed nothing but maybe they’re even better with proper buttermilk. With the cinnamon swirl I didn’t feel the need to add anything on top but that’s probably just my preference. Will make again.
Hey Rachel,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
My 6 year old says out of 100, normal pancakes are a 2, and these are 100!!!! So delicious! I think we will make them a Halloween morning tradition.
Haha aw that is too cute! Thank you so much for trying these, Alisha! I am really glad they turned out so well for you all! xTieghan
I made this using your pumpkin butter instead of pumpkin purée, and omitted the spices. It turned out AMAZING!!
Thank you so much Ginger! xTieghan
Could whole wheat white flour be substituted for the all purpose flour and the recipe still work?
Hey Stephanie,
Yes that would work! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Amazing…will definitely make again.
Thank you Shelley! xTieghan
This is an AWESOME pancake!!! This year I made my pumpkin puree early so I can try more recipes. It was so hard to pick which recipe I should try first and my 7 years old daughter and I decided on this one. And I think it was a great choice. I highly recommend this, it is so worth to try. Now it is time to try some other recipes. HBH Maple apple cider is in the slow cooker now(cannot wait to try) and pumpkin butter is next. Thank you for all the recipes.
Hi Emel! I am so happy this recipe turned out so amazing for you! Thank you so much for continuing to try them! xTieghan
Hi! Have you tried this with sweet potato instead of pumpkin? Wondering if it would be the same portion or if I may need a bit more liquid using sweet potato? Thanks! Can’t wait to try 🙂
Hi Ana,
I would just use an equal amount of sweet potato. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are just wonderful!
I had a little trouble swirling the butter into the pancake, but just put a small line across it and it worked! Should have made even more buttter to serve pancakes with- YUMMY! Served mind with whipped cream, maple syrup, and toasted pecans for an extra special Saturday morning treat! Husband and toddler approved 🙂
That is so amazing to hear Julie! I am so glad you loved this! xTieghan
We loved this recipe! Texture of the pancake reminded me of a cross between pancake and french toast. So easy to throw together with pantry staples.
Thank you so much Joey! xTieghan
This was a winner in my house this morning! My 9 year old declared them the best pancakes ever and dug the cinnamon swirl out of all his pancakes (he eventually ate them all up). I did add a fair amount more buttermilk (probably around 1/3 cup) to thin the batter out a bit, but otherwise these are perfect!
Thank you so much for trying this, Stephanie! I am so glad you enjoyed them! xTieghan
Thanks Tieghan! I should have known you would have exactly the recipe I needed. The coffee cake sounds delish! It even has coffee in it!! Nice touch. I’ll drop a comment out there when I try that one. Thanks for the redirect!
Thank you! I hope you love the coffee cake, Martie!
I made these for a third time over Christmas for my mom and stepdad. They are quickly becoming a family favorite! I wondered if there was a way to turn the recipe into a coffee cake? I made them Christmas morning and they do take a bit of pre-planning to save time. If the recipe could be translated to a coffee cake recipe that is just as decadent, I would definitely try it!
Hey Martie! I have a pumpkin ceffee cake recipe. See below. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much!! xTieghan
https://www.halfbakedharvest.com/cream-cheese-swirled-brown-sugar-pumpkin-coffee-cake/
I made these but instead of swirling the cinnamon-sugar butter into them, I smeared a little on top post cooking (lazy!). I also had to use Greek yogurt and thin it out, because I only had a little buttermilk – no issues and an easy substitute. These had amazing flavor and were very filling! Will make again! Thanks for this one!
I am so glad you loved these pancakes, Rose! Thank you!