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moribyan

Pumpkin Cinnamon Roll Pancakes

Fluffy pumpkin spice pancakes get a buttery cinnamon-sugar swirl piped right onto the batter as they cook. The stack is finished with a brown butter cream cheese icing and maple syrup, so you get cinnamon roll flavor without any proofing or rolling.

⏱ 35 min8Americanpancakespumpkincinnamon rollfallbreakfast

Ingredients

For the cinnamon filling

  • 1/2 cuplight brown sugar
  • 5 tablespoonsunsalted butter · softened
  • 1 tablespoonground cinnamon

For the brown butter cream cheese icing

  • 4 tablespoonsunsalted butter · browned
  • 1/2 cuppowdered sugar
  • 4 ouncescream cheese · softened
  • 1/4 cupmaple syrup

For the pancakes

  • 2 cupsall-purpose flour
  • 1 tablespoonbaking powder
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 2large eggs
  • 4 tablespoonsunsalted butter · melted
  • 3 tablespoonslight brown sugar
  • 2 teaspoonsvanilla extract
  • 1 1/2 cupsbuttermilk
  • 1 cuppumpkin puree
  • 2 teaspoonspumpkin pie spice

Steps

  1. 1

    In a small bowl, stir together the brown sugar, softened butter, and cinnamon until smooth and fully combined.

  2. 2

    Let the filling sit at room temperature for about 10 minutes, until it firms up enough to pipe. It starts out very thin and won't hold its shape if it's still runny, so give it the full 10 minutes.

  3. 3

    Transfer the filling to a piping bag, squeeze bottle, or ziplock bag with a small corner snipped off, then set it aside at room temperature.

  4. 4

    In a medium saucepan over medium heat, melt the butter. Keep cooking and swirl the pan now and then for 4 to 5 minutes, until the butter foams, turns golden brown with small brown flecks, and smells nutty. Take it off the heat right away and let it cool slightly.

  5. 5

    In a large bowl, whisk the powdered sugar, cream cheese, browned butter, and maple syrup by hand until smooth and creamy.

  6. 6

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

  7. 7

    Add the eggs, melted butter, brown sugar, vanilla, buttermilk, pumpkin puree, and pumpkin pie spice to the same bowl. Whisk just until combined, taking care not to overmix.

  8. 8

    Heat a griddle or nonstick skillet over medium heat.

  9. 9

    Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2 to 3 minutes, then pipe the cinnamon filling in a spiral over the top.

  10. 10

    If needed, cook another minute until the bottom is golden brown. Flip and cook 2 to 3 minutes more, until golden brown and caramelized.

  11. 11

    Repeat with the rest of the batter and filling. Stack the pancakes, drizzle with the cream cheese icing, and serve.

Creator's notes

The cinnamon filling has to firm up for about 10 minutes before piping. If it's still runny it won't hold a spiral.

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