![['Close-up of fluffy pumpkin cinnamon roll pancakes with creamy frosting.', 'Side view of pumpkin cinnamon roll pancakes drizzled with icing.', 'Delicious stack of pumpkin cinnamon roll pancakes topped with syrup.', 'Golden brown pumpkin cinnamon roll pancakes garnished with cinnamon.']](https://timetocooks.com/wp-content/uploads/2026/08/pumpkin-cinnamon-roll-pancakes_1_U1-300x300.webp)
Pumpkin Cinnamon Roll Pancakes
Delight in fluffy pumpkin pancakes swirled with cinnamon and topped with whipped honey cinnamon butter for a cozy breakfast treat.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 6 tbsp brown sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- Optional: 1 tsp pumpkin pie spice
Wet Ingredients
- 2 1/4 cups buttermilk [substitution: milk whisked with vinegar]
- 1 cup pumpkin puree
- 2 eggs eggs
- 2 tbsp melted butter slightly cooled
- 2 tsp vanilla extract
Cinnamon Swirl Mixture
- 6 tbsp softened salted butter almost melted
- 6 tbsp granulated sugar
- 3 tsp cinnamon
- 2 tbsp pumpkin pancake batter
- 1/2 cup salted butter softened
- 1/4 cup honey
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla bean paste or extract
Instructions
- Prepare whipped honey cinnamon butter by mixing butter, honey, cinnamon, and vanilla until fluffy. Set aside.
- Whisk dry ingredients in a bowl; set aside.
- Whisk wet ingredients in a large bowl; combine with dry until just mixed. Rest batter 10-15 minutes.
- Mix softened butter, sugar, cinnamon, and pumpkin batter; pipe into pancakes and swirl with a toothpick.
- Cook pancakes 3-4 minutes per side until golden; keep warm in oven. Repeat with remaining batter.
Notes
Ensure not to overmix the batter for fluffy pancakes and swirl gently to keep the cinnamon pattern intact.