Pumpkin Cinnamon Roll Pancakes

by Lauren

It didn’t really feel like fall this muggy morning, but I had a craving for pumpkin.  My version didn’t have as much pumpkin flavor as I was craving.  It was more like dessert for breakfast.  Super sweet and rich and best served with some dark, dark coffee.

 

 

Pumpkin Cinnamon Roll Pancakes (adapted from RecipeGirl)

 

Ingredients (for 8 pancakes):

Cinnamon filling (I would half this next time):

  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
Cream cheese icing (I would also half this next time):
  • 1/4 cup (1/2 stick) butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Pancakes:

  • I cheated and used 1 cup Trader Joe’s Pumpkin Pancake and Waffle Mix (for 8 pancakes)
  • 3/4 cup milk
  • 2 tbsp butter, melted
  • 1 egg slightly beaten
Instructions:
Cinnamon filling first!   In a small bowl, microwave butter, brown sugar, and cinnamon for 40 to 60 seconds, until butter is melted. Whisk and pour into a sandwich-sized zip-lock baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter. (I put it in the refrigerator because my pancake mix was easy to make).
Icing next!  In a small bowl, microwave butter and cream cheese for 30 to 60 seconds, until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and stir until smooth.
Prepare pancake mix according to box.  You could be lazy like me and use another pumpkin pancake mix or be fancy and use the recipe from RecipeGirl’s blog above.
Start cooking!  First, cut a TINY hole in the corner of the cinnamon filling bag.  Ladle out pancake batter and then starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (like a cinnamon roll). Cook the pancakes until golden brown on the bottom.  Slide a thin spatula underneath the pancake and very gently and quickly flip it over. Cook until the other side is golden. Repeat with all the pancake batter and cinnamon filling. I had way too much cinnamon filling using the amounts above.  I started adding more and more to each pancake and the results were more and more delicious, but less cinnamon roll looking.
Last, but not least, serve pancakes topped with a drizzle of cream cheese icing (again, I had a ton left over, but maybe I didn’t want my pancakes quite as sweet as some may).
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One Comment to “Pumpkin Cinnamon Roll Pancakes”

  1. oh my god those look amazing!!

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