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Pumpkin Cinnamon Roll Pancakes

Indulge in Pumpkin Cinnamon Roll Pancakes for Cozy Mornings

Enjoy Pumpkin Cinnamon Roll Pancakes, a delicious blend of cozy flavors perfect for autumn breakfasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup pumpkin puree substitute with homemade to adjust liquid
  • 1 cup all-purpose flour for gluten-free, swap with a 1:1 gluten-free baking blend
  • 2 teaspoons baking powder acts as a leavening agent
  • 0.5 teaspoon baking soda vinegar can replace it if omitted
  • 0.25 teaspoon salt kosher or table salt works best
  • 1 teaspoon cinnamon consider nutmeg or allspice as alternatives
  • 1 large egg replace with flaxseed meal or applesauce for vegan option
  • 0.75 cup milk use almond or oat milk for vegan-friendly
  • 2 tablespoons butter can be substituted with dairy-free alternatives
  • 0.25 cup brown sugar can be adjusted based on your taste preference
  • 0.25 cup maple syrup (optional) can be replaced with honey or agave
For the Cinnamon Swirl
  • 2 tablespoons sugar mix with cinnamon for swirling
  • 1 teaspoon cinnamon essential for an extra cinnamon kick
For the Whipped Honey Cinnamon Butter
  • 0.5 cup butter use plant-based butter for vegan version
  • 0.25 cup honey can be swapped out for maple syrup for vegan alternative
  • 1 teaspoon cinnamon infuses butter with warmth
Optional Topping
  • 0.5 cup nuts add crunchy pecans or walnuts, omit for nut-free

Equipment

  • non-stick skillet
  • Mixing bowl
  • Whisk
  • rubber spatula
  • Hand Mixer

Method
 

Step‑by‑Step Instructions
  1. Step 1: Prepare Whipped Honey Cinnamon Butter by combining butter, honey, and cinnamon in a bowl and blending until creamy.
  2. Step 2: Mix dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and brown sugar until combined.
  3. Step 3: Combine wet ingredients: pumpkin puree, egg, milk, and melted butter, whisking until smooth.
  4. Step 4: Fold wet ingredients into dry ingredients gently, leaving some lumps for fluffiness.
  5. Step 5: Prepare cinnamon swirl mixture by stirring together sugar and cinnamon.
  6. Step 6: Cook pancakes in a skillet, pouring batter and immediately sprinkling cinnamon swirl on top.
  7. Step 7: Serve warm pancakes stacked, topped with whipped honey cinnamon butter and optional nuts.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Allow all ingredients to reach room temperature before mixing for optimal results. Overmixing the batter can lead to denser pancakes; some lumps are fine. Consider resting the batter for 10 minutes for fluffiness.

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