I Tried the Viral Cinnamon Roll Pumpkin Pancakes and I Can’t Stop Making Them
Nothing beats the smell of pancakes being prepared in the morning. When I was growing up it was all I ever wanted for breakfast, and as an adult I still crave them every day. Over the years, I’ve tried many different variations of this classic breakfast meal — fluffy and fruity, sweet and chocolatey, and, of course, seasonal.
Recently, while browsing for new recipes on Instagram, I came across a video by Well Made by Kiley of the most delicious-looking pumpkin cinnamon roll pancakes. Kiley’s caption describes them as “caramelized cinnamon sugar swirls in a stack of soft, tender, and fluffy pumpkin pancakes — truly a dream.” Each word in that caption had me instantly hooked, and I was intrigued by this combination of autumn-themed flavors. I immediately left for the grocery store to pick up ingredients to try them out for myself. Here’s how it went.
How to Make Pumpkin Cinnamon Roll Pancakes
Grab a large bowl and whisk together flour, coconut or brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set that aside and grab a medium-sized bowl to whisk together the pumpkin purée, buttermilk, butter, egg, and vanilla extract. Combine the wet ingredients into the dry ingredients, using a wooden spoon or spatula to mix until well incorporated.
In a separate small bowl, mix together butter, sugar, cinnamon, and 1 tablespoon of pancake batter to make the cinnamon swirl mixture. Transfer the mixture into a small plastic sandwich bag, and cut a small portion of the corner off to make a piping bag.
Next, heat up a large skillet or griddle over medium heat and grease with butter. Using a 1/4 cup, pour the pancake batter into the skillet for each pancake. Use the piping bag with cinnamon swirl mixture to carefully swirl the mixture into the pancake, making sure to slightly push it into the batter so the cinnamon mixture swirls into the batter, not just on top. When bubbles start to show on the surface of the pancake, flip the pancake over and cook the other side until golden. Repeat this step until you have used all of your pancake batter.
Finally, before serving, mix together 1/2 cup of powdered sugar, 2 tablespoons of maple syrup, 1 tablespoon of milk and 1/2 teaspoon of vanilla extract together to create a maple glaze. When ready, top your pancake stack with a chunk of butter, maple glaze, and syrup of your choice.
My Honest Review of Pumpkin Cinnamon Roll Pancakes
These pancakes were seriously delicious. Everything paired together exceptionally well, truly making this a fantastic recipe for the fall season. I will admit that it was a little too sweet for my taste, although my roommates had absolutely zero complaints in that department and devoured their portions without thinking twice. In the future, I may opt out of including the maple glaze, as in my opinion it was a bit overkill. But if you have a sweet tooth and a major hankering for delicious pancakes, you may have a totally different experience from mine.
Two Tips for Making Pumpkin Cinnamon Roll Pancakes
- Thin out batter as needed. If your pancake batter comes out a little too thick and is difficult to pour into the skillet, add a little more milk to the mixture until it pours easily.
- Incorporate the cinnamon swirl mixture properly. I found it helpful to have a spoon handy after using the piping bag to swirl the cinnamon mixture into the pancake. I also used the spoon to ensure it was swirled in deep enough and not just resting on top of the pancake. You have to be quick during this process, as the pancakes will be cooking as you’re swirling.