Pumpkin Cinnamon Roll Pancakes

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Try these delicious Pumpkin Cinnamon Roll Pancakes with a sweet Maple Glaze for your weekend brunch!

Pumpkin Cinnamon Roll Pancakes

Course Breakfast


  • 1 1/2 cups all-purpose flour
  • 3 tablespoons coconut sugar or brown sugar
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice optional
  • 1/2 cup pumpkin puree
  • 1 cup plus 2 tablespoons buttermilk
  • 1 tablespoon melted butter
  • 1 egg
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl:

  • 4 tablespoons softened butter
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon pancake batter

Maple Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup plus 1 tablespoon milk
  • 1/2 teaspoon vanilla extract


  • Whisk together in a big bowl – flour, coconut or brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if you want that extra kick).
  • In another bowl, whisk together pumpkin puree, buttermilk, melted butter, eggs, and vanilla.
  • Combine the wet ingredients with the dry, stirring until just mixed.
  • For the cinnamon swirl, mix softened butter, granulated sugar, cinnamon, and 1 tbsp of pancake batter in a small bowl.
  • Transfer the mixture to a small plastic baggie, cut a small corner, and use it to swirl the cinnamon mixture into each pancake.
  • Heat a skillet or griddle over medium heat and grease with butter.
  • Pour 1/4 cup of pancake batter into the skillet for each pancake.
  • Gently swirl the cinnamon mixture into the pancake with the piping bag, ensuring it blends into the batter.
  • Flip the pancake when bubbles appear, and cook until golden on the other side. Repeat with the remaining batter and cinnamon swirl.
  • Serve warm with extra butter, maple syrup, or a simple glaze if you’d like. Enjoy your delightful homemade pancakes!

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