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 granulated sugar - 1 teaspoon vanilla extract - 1/4 cup brown sugar - 1 tablespoon ground cinnamon - 2 ounces cream cheese, softened - 1/2 cup powdered sugar - 1 tablespoon milk When it comes to making these delightful pumpkin cinnamon roll pancakes, the ingredients matter a lot. First, you need a mix of dry and wet ingredients. The dry ingredients include all-purpose flour, baking powder, and baking soda. These help the pancakes rise and stay fluffy. The spices, like cinnamon, nutmeg, and ginger, bring warmth and flavor. Don’t forget the salt; it brings all the flavors together. Next, we have the wet ingredients. Pumpkin puree is key for that rich, fall flavor. It also keeps the pancakes moist. Milk adds creaminess, while the egg is crucial for binding. Granulated sugar and vanilla extract give sweetness and depth. For the cinnamon swirl, brown sugar and cinnamon unite to create that signature roll taste. It’s fun to swirl into the pancakes. Finally, the cream cheese drizzle is a must! Softened cream cheese, powdered sugar, and a splash of milk create a sweet topping to elevate your pancakes. This drizzle ties together the flavors beautifully. Gather all these ingredients, and you are ready to make a breakfast that feels like a warm hug! In a small bowl, combine 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon. Mix them well. This blend will add a sweet and spicy swirl to your pancakes, making each bite a treat. Grab a large mixing bowl. Whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix gives your pancakes structure and flavor. Make sure there are no lumps! In another bowl, add 1 cup of pumpkin puree, 3/4 cup of milk, 1 large egg, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and fully blended. The pumpkin adds moisture and a rich taste. Carefully pour the pumpkin mixture into the dry ingredients. Gently stir them together until just combined. Don’t overmix! A few lumps are okay. This step keeps the pancakes fluffy and tender. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small pat of butter to prevent sticking. For each pancake, pour 1/4 cup of batter onto the skillet. Immediately sprinkle about 1 tablespoon of your cinnamon swirl mix on top. Use a toothpick or knife to create gentle swirls. In a small bowl, beat 2 ounces of softened cream cheese until smooth. Gradually add 1/2 cup of powdered sugar and 1 tablespoon of milk. Stir until you reach a creamy, drizzle-able consistency. If you want it thinner, add a bit more milk. Stack your cooked pancakes on a plate. Generously drizzle the cream cheese mixture over the top. For an extra touch, sprinkle some cinnamon or pumpkin pie spice before serving. This adds a lovely visual and flavor boost. Enjoy! To make fluffy pancakes, avoid overmixing the batter. When you combine the wet and dry ingredients, stir gently. A few lumps are okay; they help keep the pancakes light. Overmixing can lead to tough pancakes. For cooking temperature, preheat your skillet to medium heat. If it’s too hot, your pancakes will burn outside but stay raw inside. You can test the heat by sprinkling a drop of water. If it sizzles, you’re ready! To adjust the drizzle's consistency, add more milk for a thinner glaze. Start with one tablespoon; mix until smooth. If it’s too runny, add a bit more cream cheese to thicken it. You can flavor your cream cheese drizzle too! Consider adding vanilla extract or a pinch of cinnamon. Even maple syrup can add a sweet twist. For the best experience, serve these pancakes with a dollop of whipped cream on top. Fresh fruit like sliced bananas or berries pairs well too. A hot cup of coffee or chai is perfect alongside your pancakes. The warmth of the drinks complements the spices in the pancakes. Enjoy your delicious stack with your favorite beverage! {{image_4}} You can easily change some ingredients in this recipe. Here are a few ideas: - Gluten-free options: Use a gluten-free flour blend instead of all-purpose flour. This makes the pancakes safe for those with gluten allergies. Look for a blend that includes xanthan gum for the best results. - Dairy-free alternatives: Swap milk with almond milk or oat milk. For the cream cheese drizzle, use a dairy-free cream cheese to keep it creamy without dairy. To make your pancakes even tastier, try these fun additions: - Adding chocolate chips or nuts: Fold in some chocolate chips or chopped nuts like walnuts or pecans into the batter. This adds texture and makes them even more satisfying. - Using different spices: Mix in a pinch of allspice or cloves. These spices can add warmth and depth to your pumpkin pancakes, making them unique. You can adjust flavors based on the season. Here are two ideas to try: - Incorporating cranberries or pecans for fall flavors: Toss in dried cranberries or chopped pecans into the batter. This gives a festive flair and pairs well with pumpkin. - Adapting for holiday celebrations: During the holidays, add a splash of eggnog or maple syrup to your batter. This creates a holiday twist that everyone will love. To keep your pancakes and cream cheese drizzle fresh, store them properly. Place leftover pancakes in an airtight container. Layer parchment paper between pancakes to prevent sticking. For the cream cheese drizzle, store it in a small container with a lid. You can refrigerate both for up to three days. When it’s time to enjoy leftovers, reheat pancakes gently. Use a skillet over low heat. Heat each pancake for about 1-2 minutes on each side. This method keeps them soft and moist. You can also use the microwave. Place pancakes on a plate, cover with a damp paper towel, and microwave for 20-30 seconds. Freezing pancakes is a great way to save time. First, let them cool completely. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag. Remove as much air as possible before sealing. To thaw, simply leave them in the fridge overnight or microwave straight from the freezer for a quick breakfast. Yes, you can make these pancakes ahead of time. To meal prep, cook the pancakes and let them cool. Then, stack them between sheets of parchment paper. Place the stack in an airtight container and refrigerate. You can also freeze them for longer storage. Just remember to thaw them in the fridge before reheating. To make your pancakes fluffy, you should avoid overmixing the batter. Mix until just combined. A few lumps are okay! Also, make sure your baking powder is fresh. This helps create air pockets that add lightness to your pancakes. You can adjust the cream cheese drizzle easily! For a sweeter drizzle, add more powdered sugar. If you want a different flavor, try adding vanilla extract or a pinch of cinnamon. You can also mix in a little maple syrup for extra sweetness. Yes, you can use fresh pumpkin. If you choose fresh, roast or steam the pumpkin first. After it cools, mash it until smooth. This gives you a great flavor. Just note, fresh pumpkin can be a bit wetter than canned, so adjust the milk if needed. These pancakes are a mix of warm spices and rich flavors. We combined all-purpose flour, baking powder, and spices to create a perfect base. The pumpkin puree adds moisture while sugar and vanilla enhance taste. Our step-by-step guide helped you through making a creamy drizzle for finishing touches. Remember, you can customize these pancakes to fit your taste. Whether you add nuts or swap out ingredients, the options are endless. Enjoy these pancakes for breakfast, a snack, or special occasions. Your kitchen will smell amazing, and everyone will love them!$

Pumpkin Cinnamon Roll Pancakes with Cream Cheese Drizzle

Start your morning with delicious Pumpkin Cinnamon Roll Pancakes topped with a creamy drizzle! This easy recipe combines fluffy pancakes with a sweet cinnamon swirl and velvety cream cheese glaze that will make your taste buds dance. Perfect for fall or any cozy breakfast occasion, these pancakes are a must-try! Click through to explore the full recipe and impress your family and friends today!

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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 granulated 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, combine the brown sugar and 1 tablespoon of ground cinnamon. Mix well and set aside for later use. This will create the sweet, aromatic swirl in your pancakes.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until the mixture is uniform and free of lumps.

Mix Wet Ingredients: In a separate bowl, add the pumpkin puree, milk, egg, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.

Combine Mixtures: Pour the wet pumpkin mix into the bowl with the dry ingredients. Gently stir the two mixtures together until just combined. It’s important not to overmix; a few lumps are perfectly fine!

Preheat a Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small pat of butter to prevent sticking.

Cook Pancakes: For each pancake, pour 1/4 cup of the batter onto the preheated skillet. Immediately sprinkle about 1 tablespoon of the prepared cinnamon swirl mixture on top of the batter. Using a toothpick or knife, create gentle swirls with the sugar mixture into the pancake.

Flip the Pancakes: Cook the pancakes for approximately 2-3 minutes or until you see bubbles forming on the surface. Carefully flip them over and cook for an additional 2-3 minutes, or until they are golden brown on both sides.

Prepare Cream Cheese Drizzle: In a small bowl, use a fork to beat the softened cream cheese until smooth. Gradually add the powdered sugar and stirring in the tablespoon of milk until the mixture reaches a creamy, drizzle-able consistency. Feel free to add a little more milk if you want a thinner drizzle.

Plate & Serve: Stack the cooked pancakes on a plate. Generously drizzle the cream cheese glaze over the top. For an extra touch, sprinkle with additional cinnamon or pumpkin pie spice before serving.

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

- Presentation Tips: For a delightful presentation, consider serving the pancakes on a rustic wooden platter, garnished with a sprig of mint or a few pecans for an added crunch. Enjoy with a hot cup of coffee or chai!