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Cinnamon Swirl Pumpkin Spice Pancakes with Cream Cheese Glaze

A delightful pancake recipe featuring warm cinnamon and pumpkin flavors topped with a rich cream cheese glaze, perfect for chilly mornings or special fall treats.

Ingredients

Scale
  • 2 cups preferred pancake batter with half of oil/butter replaced with pumpkin puree, OR from scratch:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups milk
  • 1 large egg
  • 1 1/2 tablespoons melted butter
  • 2 tablespoons pumpkin puree
  • For the Cinnamon Swirl:
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • For the Cream Cheese Glaze:
  • 4 tablespoons butter (room temperature)
  • 2 tablespoons cream cheese (room temperature)
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Milk (optional, to thin out)

Instructions

  1. Make the cinnamon swirl mixture by melting butter in a pan over low heat, then stir in brown sugar and cinnamon. Set aside to cool.
  2. Heat a pancake skillet over medium heat, adding oil or nonstick spray.
  3. Combine all pancake ingredients in a large bowl and mix until smooth, being careful not to over-mix.
  4. Scoop 1/3 to 1/2 cup of batter onto the skillet. Cook until small bubbles form on the surface.
  5. Place the cinnamon swirl mixture into a piping bag and squeeze it in a spiral pattern onto the pancake just before flipping.
  6. Flip the pancake and cook until golden brown, about two more minutes.
  7. Repeat for the remaining pancakes.
  8. Prepare the cream cheese glaze by mixing butter and cream cheese in a small bowl until smooth, then gradually add confectioners’ sugar and vanilla. Thin with milk if necessary.
  9. Serve pancakes hot, drizzling cream cheese glaze over them.

Notes

Serve warm with maple syrup and enjoy them with a cup of coffee or warm spiced cider. Store leftovers in the refrigerator for up to three days or freeze for a month.

Nutrition

Keywords: pancakes, cinnamon, pumpkin, fall recipes, breakfast