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.
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!