Hi friends! Today I have a fabulous guest post today. Let’s give Melissa a big warm welcome! If this is your first time visiting make sure to subscribe or join us on facebook to keep up with our newest posts.
Hello friends of I Heart Nap Time, I’m Melissa from No. 2 Pencil, and I am thrilled to be sharing my recipe for Pumpkin Cinnamon Roll Pancakes today. Pumpkin Cinnamon Roll pancakes are the perfect breakfast for fall. Tender pumpkin pancakes with a buttery, cinnamon swirl, topped with a decadent cream cheese glaze. These pancakes where inspired by my popular recipe for Sour Cream Cinnamon Roll Pancakes
Pumpkin cinnamon roll pancakes
For the Pancakes;
- 2 cups all-purpose flour
- 3 tbsp dark brown sugar (firmly packed)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 1/2 cups low fat 2% milk
- 1 cup pumpkin (canned 100% pure pumpkin)
- 1 egg
- 2 tbsp butter (melted & cooled)
- 2 tbsp apple cider vinegar
Cinnamon Swirl Mixture:
- 1 stick butter (softened to room temperature)
- 1/2 cup dark brown sugar
- 2 tsp cinnamon
Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 cup heavy cream
- milk as needed
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk together. In a medium bowl, combine remaining ingredients and mix well. Add wet ingredients to dry ingredients and stir just until combined.
- Preheat electric nonstick griddle to about 325 degrees.
- Prepare cream cheese glaze, and set aside so it is ready to be poured on the piping hot pancakes.
- Prepare the cinnamon swirl mixture by stirring together softened butter, dark brown sugar, and cinnamon. Transfer the mixture to a disposable piping bag or a plastic baggie, and snip off the end.
- Prepare the pumpkin pancake batter and pour it onto the hot griddle using a 1/4 cup measuring cup.
- Let the pancakes cook for about one minute; they will start to set up just slightly. Then use the piping bag to gently swirl the cinnamon mixture into the pancakes. Important note: You want to use the tip of the bag to push slightly into the batter so the cinnamon mixture is swirled 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.
- After about eight minutes, or when the edges start to look done, use a wide spatula sprayed with nonstick cooking spray to flip the pancakes. They will take on this gorgeous golden color.
- Cook for about five more minutes, and then serve to your lucky family. Between batches, remove any butter and sugar left behind by carefully cleaning the hot griddle with damp paper towels.
- Serve with hot maple syrup, or the perfect cream cheese glaze.
- To make Cream Cheese Glaze: In the bowl of a stand mixer, beat cream cheese, vanilla and powdered sugar together until well combined. Add heavy cream and mix. If mixture is too thick, add a splash of milk to get to a pourable consistency.
The best part is, they taste even better than they look. My family went crazy for these pancakes, and I know yours will too.
Thanks for sharing this yummy recipe today! I can’t wait to try it! For more recipes make sure to check out our recipe box. Have a great day!