Pumpkin Cinnamon Roll Pancakes
Pumpkin Cinnamon Roll Pancakes 🥞
Hey there, friend! 🌟 Ready to whip up the ultimate fall breakfast? Trust me, this one's a game-changer. Not only is this a fun recipe to boost your morning, but you'll also earn some serious bragging rights! Let’s get started.
Batter Up! 💪
How do we make the dreamiest, fluffiest pancakes?
- Start with 2 cups all-purpose flour. It's the canvas for our masterpiece!
- Add in that leavening magic: 1 tablespoon baking powder & 1/2 teaspoon baking soda.
- Spice it up! 🌶️ (Well, sweetly): 2 tablespoons pumpkin pie spice (or DIY with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg).
- 1/2 teaspoon salt & 1 tablespoon packed brown sugar for that sweet-savory balance.
- Liquid love: 1 1/2 cups buttermilk (or whole milk).
- The star of the show: 1 cup pumpkin puree. It’s the pumpkin’s time to shine!
- Blend in 2 large eggs, 3 tablespoons melted butter, 1 tablespoon maple syrup, 1 tablespoon vanilla extract, 2 tablespoons canola oil, & 2 tablespoons apple cider vinegar. Whew, that's a mouthful!
Swirl It, Baby! ✨
Who can resist a cinnamon swirl?
- 6 tablespoons melted butter, because butter makes everything better.
- Sweeten the deal with 3/4 cup brown sugar.
- Sprinkle in 1 tablespoon ground cinnamon.
Frost Like a Boss 🍦
Cream. Cheese. Icing. Need I say more?
- Melt 1/4 cup butter with 2 ounces of cream cheese.
- Whisk in 3/4 cup powdered sugar and a splash (1/2 tsp) of vanilla extract.
Let's Get Cooking! 🍳
- Preheat & grease up that skillet on medium heat.
- Pour out 1/4 cup batter for each pancake. Feeling artsy? Snip the corner of your cinnamon swirl baggie and create some pancake art. 🎨
- Cook until bubbly, flip, and make it golden!
Pro Tip: Play some upbeat tunes while you cook. Pancake dance party, anyone? 🕺
Bring It All Together 🤩
Serve those pancakes HOT and drizzle on that divine cream cheese icing. Take a moment. Admire your work. Snap that pic for the 'gram.
You did it! Relish in your pumpkin pancake power. Breakfast conquered! 💪🎉🥞
Recipe
Ingredients:
- Pancakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg)
- 1/2 teaspoon salt
- 1 tablespoon packed brown sugar
- 1 1/2 cups buttermilk (or whole milk)
- 1 cup pumpkin puree
- 2 large eggs
- 3 tablespoons salted butter, melted
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons canola or vegetable oil
- 2 tablespoons apple cider vinegar
- Cinnamon Swirl:
- 6 tablespoons salted butter, melted
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- Cream Cheese Icing:
- 1/4 cup (1/2 stick) salted butter
- 2 ounces cream cheese
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions:
1. Pancake Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar.
- In another bowl, mix the buttermilk, pumpkin, eggs, melted butter, maple syrup, vanilla, oil, and vinegar.
- Pour the wet ingredients into the dry and mix until just combined. Let the batter rest for 10 minutes.
2. Cinnamon Swirl:
- Mix melted butter, brown sugar, and cinnamon together. Pour into a zip baggie and set aside.
3. Cream Cheese Icing:
- In a microwave-safe bowl, melt butter and cream cheese for 30-60 seconds. Whisk in powdered sugar and vanilla until smooth.
4. Cooking the Pancakes:
- Preheat a skillet over medium heat and lightly grease.
- Pour 1/4 cup of pancake batter onto the skillet.
- Once the batter is on the skillet, snip a tiny corner off the cinnamon swirl baggie and swirl it onto the pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Repeat with the remaining batter and cinnamon swirl.
5. Serve:
- Serve the pancakes warm with cream cheese icing drizzled on top.
Enjoy your Pumpkin Cinnamon Roll Pancakes! Perfect for the fall season!