The perfect fall weekend breakfast. These fluffy pumpkin pancakes have sweet, melted sugar inside that gives them the best added texture, and they’re topped with a yummy cinnamon maple glaze. Super fun to make and the best way to start a Saturday ᝰ.ᐟ

Today we’re making Pumpkin Cinnamon Roll Pancakes!! The last time I shared a cinnamon roll pancake recipe was back in 2020, so it felt right to give you an updated fall version. The base is a fluffy pumpkin pancake with cinnamon and pumpkin spice, swirled with a brown sugar filling, and topped with the most delicious cinnamon maple glaze once cooked. You need to try this immediately because I’m truly obsessed.

Few tips ᝰ.ᐟ

Okay, there are definitely a few tips you’ll need if you want to make these as stress-free as possible:

• Don’t over-mix the batter; a few lumps are fine and over-mixing will make the pancakes dense instead of fluffy.
• Use room-temperature eggs so the melted butter blends smoothly instead of clumping.
• Let the batter rest for 10 minutes before cooking so it thickens slightly and gives the pancakes a fluffier texture.
• Make the cinnamon swirl paste thick but soft, and if it seems too loose, chill it in the fridge for 5–10 minutes.
• When piping the swirl, keep it centered with just 2–3 spirals max, starting small in the middle so it spreads as the pancake cooks without spilling over the edges.
• Press the swirl in slightly as you pipe so it sinks into the batter instead of sitting on top.
• Pipe a slightly thicker swirl so that once the pancakes are cooked, the ‘cinnamon roll’ effect is pronounced and really stands out, compared to how a thin swirl would look
• It’s normal to see a little of the sugar mixture coat the pan after about a minute of cooking; as long as it’s not pouring out the sides, this is just natural caramelization.
• Cook the pancakes over medium-low heat so the swirl caramelizes without burning and the pancake cooks all the way through.
• Wait 1 minute before adding the swirl so it doesn’t sink into the batter.
• Spray your spatula lightly with cooking spray to make flipping easier and prevent the sugar from sticking and hardening.
• Flip the pancakes gently in one smooth motion, and don’t press or pat them after flipping, or the swirl and sugar filling will leak out; just let them cook.

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Pumpkin Cinnamon Roll Pancakes

These fluffy pumpkin pancakes have sweet, melted sugar inside that gives them the best added texture, and they’re topped with a yummy cinnamon maple glaze.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Ingredients

  

Dry Ingredients ✮⋆˙

• 280 grams All-Purpose flour 2 1/3 cups
• 1 tbsp Baking powder
• 1 tsp Salt
• 1 tsp Cinnamon
• 1 tso Pumpkin spice

Wet Ingredients ✮⋆˙

• 55 grams Brown sugar 1/4 cup
• 320 ml Whole milk room temperature
• 160 grams Pumpkin Puree 2/3 cup
• 2 large Eggs room temperature
• 55 grams melted butter, unsalted 4 tbsp

Cinnamon Swirl ✮⋆˙

• 220 grams Brown sugar 1 cup, packed
• 115 grams Unsalted butter, slightly melted 8 tbsp
• 1 tsp Pumpkin spice
• 1/2 tsp Cinnamon

Cinnamon Maple Glaze ✮⋆˙

• 125 grams Powdered sugar 1 cup
• 80 ml Maple syrup 1/3 cup
• 30 grams Salted butter 2 tbsp, melted
• 1/2 tsp Cinnamon
• 1-2 tsp Whole milk optional: depends on consistency preference

Instructions

 

• In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and cinnamon (or pumpkin spice). In another bowl (or in the same bowl) , mix the milk, pumpkin puree, eggs, and melted butter until smooth. Gently fold the wet ingredients into the dry until just combined. A few lumps are okay!
• Let the batter sit for 10 minutes to thicken slightly and give the pancakes a fluffier texture.
• In a small bowl, mix the brown sugar, cinnamon, and slightly melted/softened butter until smooth. If it’s too loose, chill for 5–10 minutes
• Spoon the cinnamon swirl mixture into a piping bag or a resealable plastic bag, then snip a small corner to pipe
• ~ Read tips above to make the process as stress-free and easy as possible ~
• Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed. Pour about 1/3 cup of batter for each pancake.
• Let your pancake cook for one minute before adding on your swirl
• Pipe a slightly thicker swirl in the center with 2–3 spirals max. Start small in the middle; it will expand as the pancake cooks. Press the swirl lightly as you're piping, so it sinks a bit into the batter.
• Cook for an additional 2-3 minutes on low – medium heat. Then spray your spatula lightly with cooking spray and flip in one smooth motion. Don’t press or pat after flipping, or the swirl filling will leak out.
• After about a minute, it’s okay if some sugar coats the pan; as long as it’s not pouring out the edges, it’s just natural caramelization.
• Cook for 3 minutes once flipped, on low-medium heat; until the pancake is done through and the swirl is caramelized
• Whisk together the powdered sugar, maple syrup, melted butter, and cinnamon. Add 1–2 tsp milk if you want a thinner consistency.
• Pour the cinnamon maple glaze over warm pancakes and enjoy immediately!

Keyword breakfast, cinnamonroll, fall recipe, pancake stack, pancakes, pumpkin