Pumpkin Cinnamon Roll Pancakes

Source: Instagram

Tags:  breakfast

Edit this recipe

Ingredients

Pancake batter

  • 1.5 cups all-purpose flour
  • 3 tbsp brown sugar
  • 1.25 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • Optional: 1/2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1 cup + 2 tbsp buttermilk (or can sub normal milk)
  • 1 tbsp butter, melted
  • 1 egg
  • 1 tsp vanilla extract

Cinnamon swirl

  • 4 tbsp butter, softened
  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tbsp of the pancake batter

Maple glaze

  • 1/2 cup icing sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk
  • 1/2 tsp vanilla extract

Method

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using).
  2. In a medium bowl, whisk together the pumpkin puree, buttermilk, butter, egg, and vanilla.
  3. Add the wet ingredients into the dry and use a wooden spoon to mix until just combined.
  4. In a separate bowl, make the cinnamon swirl mixture by mixing together the butter, sugar, cinnamon, and 1 tbsp of the pancake batter. Transfer the mixture to a piping bag.
  5. Heat a large skillet over medium heat and grease with butter.
  6. Use a 1/4 cup to pour the pancake batter into the skillet for each pancake. Use the piping bag with the cinnamon swirl mixture to gently swirl the mixture into the pancake, pushing slightly into the batter so the cinnamon mixture swirls into the batter, not just on top.
  7. Once bubbles appear on the surface, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture.
  8. Serve pancakes warm with additional butter, maple syrup, or a maple glaze. For the glaze, mix icing sugar, maple syrup, milk, and vanilla.