Pumpkin Cinnamon Roll Pancakes with Cream Cheese Drizzle

$- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup pumpkin puree (canned or fresh) - 3/4 cup milk - 1 large egg - 2 tablespoons sugar - 1 teaspoon vanilla extract - 1/4 cup brown sugar (for the cinnamon swirl) - 1 tablespoon ground cinnamon (for the swirl) - 2 ounces cream cheese, softened - 1/2 cup powdered sugar - 1 tablespoon milk (for the drizzle) You may not have every ingredient at home. Here are some easy swaps: - For all-purpose flour, use whole wheat flour or gluten-free flour. - Substitute almond milk or soy milk for regular milk. - Use maple syrup instead of sugar for a different sweetness. - Greek yogurt can replace cream cheese if you want a lighter drizzle. To get the best flavor, use fresh ingredients: - Check the expiration date on your baking powder and baking soda. - Use pumpkin puree that is vibrant in color. This means it’s fresh and flavorful. - Make sure your eggs are fresh; a simple float test can help. If the egg sinks, it’s good to use. If it floats, toss it out. To start, grab a small bowl. In this bowl, mix the brown sugar and one tablespoon of ground cinnamon together. This blend will create a sweet swirl in your pancakes. Set the mixture aside for now; it will be ready when you cook your pancakes. Next, you need a large bowl. In this bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt Mix well until everything is combined. This step is key for fluffy pancakes. Now, take another bowl. In this bowl, combine: - 1 cup pumpkin puree - 3/4 cup milk - 1 large egg - 2 tablespoons sugar - 1 teaspoon vanilla extract Whisk these ingredients until smooth. The pumpkin adds flavor and keeps the pancakes moist. Preheat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the skillet. Immediately sprinkle about 1 tablespoon of the cinnamon swirl mixture on top. Use a toothpick or knife to swirl it gently into the batter. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown. For the drizzle, take a small bowl and beat 2 ounces of softened cream cheese with a fork. Gradually add 1/2 cup powdered sugar and 1 tablespoon of milk. Mix until creamy. If it’s too thick, add a bit more milk. You want it smooth for drizzling. Stack your warm pancakes on a plate. Drizzle the cream cheese glaze over them. If you like, add a sprinkle of cinnamon or pumpkin pie spice on top for extra flavor. Enjoy your delicious pumpkin cinnamon roll pancakes! To make your pancakes fluffy, use fresh baking powder. Check the date on the package. Mix dry ingredients well to avoid lumps. When you add wet ingredients, mix just until combined. Overmixing makes pancakes dense. Let the batter rest for a few minutes. This helps the baking powder create bubbles. One common mistake is cooking on too high heat. Medium heat is best for even cooking. If the pan is too hot, the outside cooks too fast. Another mistake is not greasing the pan. Use a light coating of spray or butter to prevent sticking. Lastly, don’t skip the cinnamon swirl. It adds flavor and fun swirls to your pancakes. A non-stick skillet or griddle works best for pancakes. This keeps them from sticking and helps them cook evenly. A large spatula is key for flipping without breaking them. Use a measuring cup for pouring the batter. This ensures even-sized pancakes every time. A whisk is great for mixing ingredients smoothly. {{image_2}} You can mix things up with add-ins. Nuts like walnuts or pecans add crunch. I love using chocolate chips for a sweet twist. Just fold in about 1/2 cup of your choice into the batter before cooking. This makes each bite even more special. If you want a change from cream cheese drizzle, try maple syrup. It pairs perfectly with pumpkin. You can also make a spiced glaze. Mix powdered sugar, milk, and a pinch of nutmeg. This gives a sweet and cozy flavor. To make gluten-free pancakes, swap the all-purpose flour for a gluten-free blend. Look for one that works for baking. This keeps the texture nice. You might need to adjust the liquid a bit. Start with the same amount and add more if the batter is too thick. Enjoy your gluten-free treat! To keep your pumpkin cinnamon roll pancakes fresh, stack them with parchment paper in between. Place the stack in an airtight container. Store in the fridge for up to three days. This keeps them moist and prevents sticking. To reheat, pop the pancakes in the microwave for about 20-30 seconds. You can also use a toaster oven for a crispier texture. Heat them until they are warm but not hot. Check often to avoid overheating. For long-term storage, freeze pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Be sure to remove as much air as possible. They will last up to two months. Thaw them in the fridge overnight before reheating. Yes, you can make these pancakes ahead of time. Cook the pancakes and let them cool. Then, store them in an airtight container in the fridge. They will stay fresh for about three days. You can reheat them in a toaster or microwave. This way, you can enjoy warm pancakes any day of the week! If you don’t have cream cheese, you can use Greek yogurt or mascarpone cheese. Both options provide a similar creamy texture. You can also use ricotta cheese for a lighter version. Just blend it well with the powdered sugar and milk to get a smooth drizzle. Pancakes are done when they are golden brown on both sides. Look for bubbles forming on the surface before you flip them. When they are flipped, they should cook for another 2-3 minutes. If they look fluffy and firm, they are ready to serve. Absolutely! You can use fresh pumpkin instead of canned. Just cook and puree the pumpkin first. Make sure to remove the skin and seeds. Fresh pumpkin may add a slightly different flavor, but it will still taste great in these pancakes. In this article, I covered everything you need for perfect pancakes. We looked at key ingredients and ways to swap them. You learned step-by-step instructions and tips for fluffy pancakes. I also shared fun variations and smart storage tips. Finally, I answered common questions. With this knowledge, you can create delicious pancakes any time. Enjoy the process and have fun with your cooking!$

Pumpkin Cinnamon Roll Pancakes with Cream Cheese Drizzle

Indulge in the ultimate fall breakfast with these Pumpkin Cinnamon Roll Pancakes topped with a velvety cream cheese drizzle! These fluffy pancakes combine warm spices and pumpkin puree for a delicious twist on a classic favorite. Perfect for cozy weekends, this recipe is easy to follow and yields a delightful stack that will impress your family and friends. Click through to explore the full recipe and start your morning off right!

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Ingredients

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup pumpkin puree (canned or fresh)

3/4 cup milk

1 large egg

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 cup brown sugar (for the cinnamon swirl)

1 tablespoon ground cinnamon (for the swirl)

2 ounces cream cheese, softened

1/2 cup powdered sugar

1 tablespoon milk (for the drizzle)

Instructions

Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.

Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, milk, egg, sugar, and vanilla extract. Whisk until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Preheat a Pan: Heat a non-stick skillet or griddle over medium heat. Grease lightly with cooking spray or butter.

Cook Pancakes: Pour 1/4 cup of the pancake batter onto the skillet. Immediately sprinkle about 1 tablespoon of the cinnamon swirl mixture on top of the pancake. Use a toothpick or knife to gently swirl the sugar mixture into the pancake.

Flip the Pancakes: Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes until golden brown.

Prepare Cream Cheese Drizzle: In a small bowl, beat the softened cream cheese with a fork until smooth. Gradually add the powdered sugar and one tablespoon of milk. Mix until creamy and drizzle-able. Adjust with more milk if needed to reach desired consistency.

Plate & Serve: Stack the pancakes on a plate, drizzle with the cream cheese glaze, and if desired, top with a sprinkle of cinnamon or additional pumpkin pie spice.

Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4 (about 8 pancakes)