Pumpkin Cinnamon Roll Pancakes Recipe

Step 1

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Step 2

In a small bowl, whisk together the buttermilk, pumpkin, eggs, melted butter, maple syrup and vanilla.

Step 3

Pour the wet ingredients into the dry ingredients and mix the batter until just combined. If the batter is too thick, add more butter 2 tablespoons at a time.

Step 4

Cover the batter and set aside for 10 minutes.

Step 5

Meanwhile, to make the cinnamon swirl mix, mix all ingredients in a bowl and transfer to a plastic sandwich baggie. Snip a small portion of the corner off.

Step 6

Heat a large skillet or griddle over medium heat and grease with butter.

Step 7

Pour about 1/4 cup pancake batter on the center of the hot pan.

Step 8

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.

Step 9

Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden.

Step 10

Repeat with the remaining batter.

Step 11

Serve the pancakes warm with additional butter and maple syrup.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Replace the all-purpose flour with whole wheat flour for added fiber and nutrients. The benefit of this substitution is that it adds a boost of nutrition to the pancakes, making them a healthier option.
Replace the butter with coconut oil for a vegan-friendly option. The benefit of this substitution is that it makes the pancakes suitable for vegans, and coconut oil is a healthier alternative to butter.

Serve with

Bacon and Maple Syrup: The salty flavor of bacon combined with the sweetness of maple syrup is the perfect complement to the pumpkin cinnamon roll pancakes. The bacon adds a savory contrast to the pancakes, while the maple syrup adds just the right amount of sweetness.

Fried Apples: Fried apples are a great way to add a sweet and tart flavor to the pumpkin cinnamon roll pancakes. The apples can be cooked in butter and brown sugar, giving them a caramelized flavor that pairs perfectly with the pancakes. The apples provide a great contrast to the savory bacon and the sweetness of the maple syrup.

FAQ

Q: How much cinnamon should I use for the cinnamon swirl?

A: For the cinnamon swirl, use 2 teaspoons of ground cinnamon.

Q: How do I make the cinnamon swirl?

A: To make the cinnamon swirl, combine 1/2 cup softened butter, 1/2 cup white sugar, 1/2 cup brown sugar, and 2 teaspoons of ground cinnamon in a bowl. Spread the mixture onto a sheet of parchment paper and roll into a log. Refrigerate for at least 1 hour before slicing and baking.

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Fun facts:

The pumpkin in this recipe is a great source of vitamin A, which helps maintain healthy vision. It's also a favorite of the First Family, as President Obama served pumpkin pancakes to his family for breakfast every Thanksgiving!

The combination of cinnamon and sugar in the cinnamon swirl is a classic combination of flavors that has been around since the Middle Ages. In the 1600s, it was popular for bakers to combine the two to create a sweet treat.