Pumpkin Cinnamon Roll Pancakes

Warning…these are NOT healthy but they are so worth it. These are perfect for a holiday brunch or your Sunday breakfast. The super soft, bouncy texture and flavor is simply amazing and you’re going to find yourself craving this again and again. For all of those that LOVE Pumpkin spice, get ready- because this recipe will steal your heart. You will fall in love with the flavorful balance of pumpkin, the comforting notes of cinnamon, along with the maple glaze. The combination is sheer perfection. Let me know if you try these and what you think. 



1 ¼ cup Flour

1 tsp Baking Powder

½ tsp Baking Soda

¼ tsp Salt

3 tbsp coconut sugar or brown sugar

1 tsp Cinnamon

½ tsp Pumpkin Pie Spice

½ cup Pumpkin Puree

1 cup + 2 tbps milk ( I used almond milk)  

1  tbsp Melted Butter

1 tsp Vanilla Extract

1 Egg

Cinnamon Swirl

4 tbsp Melted Butter

1/4 cup Sugar

2 tbsp Pancake Batter

2 tsp Cinnamon

Maple Glaze

1/3 cup Powdered Sugar

 2 tbsp Maple Syrup

1 tbsp Milk

½ tsp Vanilla

1. Whisk the dry ingredients: flour, baking powder, baking soda, salt, brown sugar, cinnamon, & pumpkin pie spice.

2. Combine the wet ingredients: milk , pumpkin puree, melted butter, vanilla extract, & 1 egg (whipped). Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

3. Make the cinnamon swirl: Combine melted butter, sugar, cinnamon, & pancake batter. Note: It should be a thick consistency. If it’s not, add another TBSP of pancake batter.

4. Heat your pan to medium heat. Prepare your cinnamon swirl by placing it in a piping bag with a piping tip, no larger than a ¼ inch diameter. Grease your pan and pour ¼ cup of the batter for each pancake. Spread the batter a bit to help shape each pancake.

5. With your cinnamon swirl in a piping bag fitted with a piping tip, lightly embed the tip into the middle of the pancake and create a swirl. Keep the swirl away from the edge. Embed the swirl a bit more using a butter knife, following the swirl you just created.

6. After the pancake has been cooking for 2-3 minutes, flip it over to cook the other side. Cook for another 1-2 minutes.

7. Check the bottom, and once it’s cooked, immediately remove the pancake and place it on a plate to cool off. When you flip it over, you should see the delicious and beautiful swirl you created. Repeat this process until you used up the batter.

8. Create the Maple Glaze: Sift together the powdered sugar. Add in the maple syrup, milk, and vanilla extract. Add a tbsp of milk at a time if it’s too thick. Add a tsp of powdered sugar at a time if it’s too thin. Pour over the pancakes and enjoy!

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