What are the best toppings and sides for pumpkin cinnamon roll pancakes?

These pancakes are already a showstopper, but a few thoughtful toppings can make them even more special. Try a generous drizzle of the cream cheese icing, toasted pecans or walnuts for crunch, and a sprinkle of extra cinnamon or nutmeg. For sides, crispy bacon or sausage balances the sweetness, while a bowl of fresh berries adds brightness. If you want to keep things cozy, serve with a mug of hot apple cider or chai tea. Don’t forget a dollop of whipped cream for the full autumn brunch experience!

How do I make sure my pumpkin cinnamon roll pancakes are fluffy and not dense?

The secret to fluffy pancakes is gentle mixing—overworking the batter can lead to tough, dense results. Stir the wet and dry ingredients together just until you don’t see streaks of flour; a few lumps are perfectly fine. Also, be sure your baking powder and baking soda are fresh—these give your pancakes their lift. Letting the batter rest for 5–10 minutes before cooking can help the flour hydrate and the leaveners activate. And always cook pancakes on medium-low heat so they rise evenly without burning.

Why do my pumpkin cinnamon roll pancakes turn out gooey or undercooked in the center?

Pumpkin puree adds moisture, which means these pancakes need a little extra patience on the griddle. If your pancakes are gooey inside, your heat might be too high, causing the outside to brown before the inside sets. Lower the heat and cook a bit longer, flipping only when you see bubbles on the surface and the edges look set. Avoid pressing down on them with a spatula, which can make them dense. Using a nonstick pan or a little extra oil helps ensure even cooking.

Are pumpkin cinnamon roll pancakes a healthy breakfast choice?

While these pancakes are definitely a treat (hello, cinnamon swirl and cream cheese icing!), they do offer a few redeeming qualities. Pumpkin puree is packed with vitamin A, fiber, and antioxidants, adding a bit of nutrition to your breakfast. If you’d like to make them lighter, you can use reduced-fat cream cheese and swap some flour for whole wheat. Remember, these are best enjoyed as an occasional indulgence—perfect for a cozy weekend or holiday breakfast. Balance your plate with fruit or a protein side for a more well-rounded meal.

Pumpkin Cinnamon Roll Pancakes: The Ultimate Fall Breakfast.

Description

Decadent, swirled pumpkin pancakes with gooey cinnamon filling and cream cheese icing—perfect for cozy mornings.

Ingredients

Scale

1/2 cup salted butter, melted (for cinnamon filling)

3/4 cup brown sugar (for cinnamon filling)

1 tablespoon ground cinnamon (for cinnamon filling)

1/4 cup salted butter (for icing)

2 ounces cream cheese (for icing)

3/4 cup powdered sugar, sifted (for icing)

1/2 teaspoon vanilla bean paste (for icing)

1 1/2 cups whole milk

1 cup canned unsweetened pumpkin puree

2 large eggs

2 tablespoons canola or vegetable oil

2 tablespoons apple cider vinegar

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons pumpkin pie spice

1/2 teaspoon salt

1 tablespoon packed brown sugar

Nonstick spray (for griddle)

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Instructions

1. In a small bowl, whisk together 1/2 cup melted butter, 3/4 cup brown sugar, and 1 tablespoon cinnamon until smooth. Pour into a sandwich-size zip-top bag and set aside on the counter to thicken.

2. In a microwave-safe bowl, heat 1/4 cup butter and 2 ounces cream cheese for 30–60 seconds until soft. Whisk in 3/4 cup sifted powdered sugar and 1/2 teaspoon vanilla until smooth. Set aside.

3. In a large bowl, whisk together 1 1/2 cups milk, 1 cup pumpkin puree, 2 eggs, 2 tablespoons oil, and 2 tablespoons apple cider vinegar.

4. In a separate bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons pumpkin pie spice, 1/2 teaspoon salt, and 1 tablespoon brown sugar.

5. Add dry ingredients to wet ingredients and stir gently until just combined; do not overmix.

6. Check cinnamon filling; knead bag to re-incorporate if separated. The filling should be thick like toothpaste. Snip a small tip off the corner of the bag.

7. Preheat a large skillet or griddle to medium and spray with nonstick spray.

8. Scoop batter onto griddle (about 1/3 cup per pancake), spreading into even circles.

9. Reduce heat to medium-low. Pipe the cinnamon filling in a spiral on top of each pancake.

10. Cook for 3–4 minutes, until bubbles form and the underside is golden. Flip and cook 2–3 minutes more, until golden.

11. Wipe pan between batches as needed. Repeat with remaining batter and filling.

12. Serve pancakes warm, drizzled with cream cheese icing.

Notes

If you don’t have pumpkin pie spice, substitute with 1 teaspoon each allspice, cinnamon, and ginger, plus 1/2 teaspoon each cloves and nutmeg.

For best results, let the cinnamon filling thicken before swirling onto pancakes.

Store leftover pancakes and icing separately; reheat pancakes gently before serving.

Prep Time: 20
Cook Time: 8
Category: Breakfast
Method: Griddled
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 523 kcal
Sugar: 36 g
Sodium: 443 mg
Fat: 27 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 64 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 107 mg