Pumpkin Cinnamon Roll Pancakes
Surprised my family this past weekend with these scrumptious pumpkin cinnamon roll pancakes! I actually wanted to make cinnamon rolls, but just didn’t have to the time to wait for the dough to rise…so I made these instead. I used the same recipe for my regular pumpkin pancakes, just added the cinnamon swirl part to it, you can make them plain if you like.
For the icing I made it a bit runny so that it had the consistency of a syrup, you can make it thicker if you like…that is up to you! It was a hit with all, even my mom love them! I actually added the icing in the middle, and folded it up like a taco…I was so hungry and didn’t have the patience to cut into it;) It really was yummy!
I was worried that the sugar would stick to the bottom, but it didn’t! I think its because the pan was hot and I lightly greased it every time I made a pancake.
What you will need:
- 2 cups all purpose flour
- 4 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp & 1/2 of cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 3/4 cups milk
- 1 cup fresh pumpkin puree
- 1 egg
- 2 tbsp light olive oil
- 2 tbsp vinegar
Cinnamon Swirl:
- 1/4 cup softened butter
- 1/2 cup dark brown sugar
- 1 tsp cinnamon
Cream Cheese Frosting:
- 1/2 pkg softened cream cheese
- 1 cup icing sugar or more if you desire
- milk
In separate bowls, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt, stir into the pumpkin mixture and mix with a hand whisk just until it looks like pancake batter.
I made the mistake of melting the butter thinking that it would work better, boy was I wrong! Make sure the butter is room temperature, soft enough to combine with the cinnamon but firm enough to make swirls.
Combine the butter with brown sugar and cinnamon till well blended. Transfer to piping bag or freezer bag with a cut slit in a corner to be able to drizzle swirls.
Heat and lightly grease pan so pancakes do not stick to pan or pancake griddle, or if you have a good non stick pan no need for it. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake on medium heat. Make a swirl with the cinnamon butter mixture like in the picture, make sure not to get close to the edges.
Cook both sides on low to medium heat, pumpkin pancakes take a bit longer to cook than regular pancakes. Transfer to serving plate.
For frosting I didn’t mention how much milk as it depends on how thick or thin you want it, I made my icing thin like a syrup consistency, however if you want your icing to be thicker and more like icing, add less milk, start with 1/2 spoon and continue till you are happy with it, you may want more icing sugar as well, its all really a matter of personal preference, some may like it to taste more like cream cheese and other more like sugar. Taste as you make it.
Serve right away. Enjoy!
