These are the best pancakes ever. I kid you not. If you like cinnamon rolls, then this is for you. If you’re a lover of pumpkin, then you’re just going to be in absolute heaven over these. And things topped with cream cheese icing. And evil breakfast dishes. Is that you? These Pumpkin Cinnamon Roll Pancakes are definitely not for the person who is watching their weight. They’re not even the kind of pancakes you should be making every weekend. But they are a decadent treat that should absolutely be made at least once every time pumpkin season rolls around.
How to make Pumpkin Cinnamon Roll Pancakes:
The key to making this recipe a success is the cinnamon filling. If you can get the cinnamon filling right, you’ll get these pancakes right. Very detailed instructions are in the recipe below. Check it out, and follow them. Your pancakes will rule the world if you do. When you mix the cinnamon swirl mixture, it will be thick, but with a lot of melted butter that is not really mixed in. Don’t worry. That’s how it’s supposed to look at this point. Pour it into a zip baggie and let it sit at room temperature. You want it to thicken up a bit- which it will likely do just perfectly by the time you get to the pancakes. Just pick the baggie up every once in a while and squish it around to re-incorporate the butter, which will tend to want to separate from the sugar.
You’re going to be cutting a tiny hole in the corner of the zip baggie. And then you’ll be swirling like this. See that picture above? That’s exactly how you want the swirl to be able to come out of that baggie. If it’s too liquidy, then it’s not quite ready yet. Squish it around some more and let it sit at room temp some more. Eventually, you’ll be able to get a “toothpaste-like” consistency out of it. That’s what you want.
That cinnamon filling is swirled into a spiced-up pumpkin pancake batter on a hot and sizzling skillet. When the pancake begins to bubble and pop on top, you will gently flip it over and let the cinnamon swirl side cook.
It comes out looking like this, cinnamon crater swirls and all. Wowza. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
Time for drizzling the cream cheese icing. Drizzle as little or as much as you want. I recommend much. P.S. This recipe is all thanks to a reader, who happened to suggest that my cinnamon roll pancakes might be good with a pumpkin version. Thank you, dear reader. You were right. Oh so right!
