Fluffy Pumpkin Cinnamon Roll Pancakes

Serves 16
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Directions

  1. 1In a medium bowl, add the softened salted butter, honey, cinnamon, and vanilla bean paste or extract. Beat with a whisk or an electric handheld mixer until well combined and fluffy. Set aside and keep at room temperature until ready to serve.
  2. 2In a medium bowl, add the softened salted butter, honey, cinnamon, and vanilla bean paste or extract. Beat with a whisk or an electric handheld mixer until well combined and fluffy. Set aside and keep at room temperature until ready to serve.
  3. 3In a medium bowl, add the softened salted butter, honey, cinnamon, and vanilla bean paste or extract. Beat with a whisk or an electric handheld mixer until well combined and fluffy. Set aside and keep at room temperature until ready to serve.
  4. 4In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside.
  5. 5In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside.
  6. 6In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside.
  7. 7In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla extract until smooth.
  8. 8In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla extract until smooth.
  9. 9In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla extract until smooth.
  10. 10Add the dry ingredient mixture to the wet, and whisk until just combined. It’s okay if the batter is a little lumpy. Set aside and allow the batter to rest for 10-15 minutes.
  11. 11Add the dry ingredient mixture to the wet, and whisk until just combined. It’s okay if the batter is a little lumpy. Set aside and allow the batter to rest for 10-15 minutes.
  12. 12Add the dry ingredient mixture to the wet, and whisk until just combined. It’s okay if the batter is a little lumpy. Set aside and allow the batter to rest for 10-15 minutes.
  13. 13While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) salted butter, granulated sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
  14. 14While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) salted butter, granulated sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
  15. 15While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) salted butter, granulated sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
  16. 16Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
  17. 17Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
  18. 18Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
  19. 19Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter (if needed).
  20. 20Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter (if needed).
  21. 21Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter (if needed).
  22. 22Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute.
  23. 23Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute.
  24. 24Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute.
  25. 25Using the piping bag full of the cinnamon swirl mixture, starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter.
  26. 26Using the piping bag full of the cinnamon swirl mixture, starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter.
  27. 27Using the piping bag full of the cinnamon swirl mixture, starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter.
  28. 28Cook for 2-4 minutes, until bubbles appear on the surface. Then use a spatula to gently flip the pancakes over, and cook on the other side for another 1-3 minutes, until golden and cooked through.
  29. 29Cook for 2-4 minutes, until bubbles appear on the surface. Then use a spatula to gently flip the pancakes over, and cook on the other side for another 1-3 minutes, until golden and cooked through.
  30. 30Cook for 2-4 minutes, until bubbles appear on the surface. Then use a spatula to gently flip the pancakes over, and cook on the other side for another 1-3 minutes, until golden and cooked through.
  31. 31Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
  32. 32Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
  33. 33Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
  34. 34Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.
  35. 35Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.
  36. 36Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.

Ingredients

  • 3.25 cups all-purpose flour
  • 3.25 cups all-purpose flour
  • 3.25 cups all-purpose flour
  • 6 tbsp brown sugar
  • 6 tbsp brown sugar
  • 6 tbsp brown sugar
  • 3 tsp baking powder
  • 3 tsp baking powder
  • 3 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp pumpkin pie spice
  • 1 tsp pumpkin pie spice
  • 2.25 cups buttermilk
  • 2.25 cups buttermilk
  • 2.25 cups buttermilk
  • 1 cup pumpkin puree
  • 1 cup pumpkin puree
  • 1 cup pumpkin puree
  • 2 unit eggs
  • 2 unit eggs
  • 2 unit eggs
  • 2 tbsp salted butter, melted and slightly cooled
  • 2 tbsp salted butter, melted and slightly cooled
  • 2 tbsp salted butter, melted and slightly cooled
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 6 tbsp salted butter, softened
  • 6 tbsp salted butter, softened
  • 6 tbsp salted butter, softened
  • 6 tbsp granulated sugar
  • 6 tbsp granulated sugar
  • 6 tbsp granulated sugar
  • 3 tsp cinnamon
  • 3 tsp cinnamon
  • 3 tsp cinnamon
  • 2 tbsp pumpkin pancake batter
  • 2 tbsp pumpkin pancake batter
  • 2 tbsp pumpkin pancake batter
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 0.5 tsp vanilla bean paste or extract
  • 0.5 tsp vanilla bean paste or extract
  • 0.5 tsp vanilla bean paste or extract
  • cup hot coffee
  • cup hot coffee
  • cup hot coffee
  • maple syrup
  • maple syrup
  • maple syrup

Equipment

bowlwhiskelectric handheld mixerpiping bagsmall sandwich baggienonstick skillet or griddlelarge cookie scoopmeasuring cupspatulabaking sheet

Tips

  • Allow the pancake batter to rest for 10-15 minutes to allow the flour to absorb the liquid, making the pancakes lighter and fluffier.
  • When piping the cinnamon swirl, try to keep it slightly away from the edges so it doesn't melt off the sides.
  • Keep the cooked pancakes warm in the oven at 200F while making the rest.