Fluffy Pumpkin Cinnamon Roll Pancakes

Name: Fluffy Pumpkin Cinnamon Roll Pancakes
Yield: 16 servings
Cuisine: American
Ingredients: 3.25 cups all-purpose flour; 6 tbsp brown sugar; 3 tsp baking powder; 1.5 tsp baking soda; 0.5 tsp salt; 2 tsp cinnamon; 1 tsp pumpkin pie spice; 2.25 cups buttermilk; 1 cup pumpkin puree; 2 unit eggs; 2 tbsp salted butter, melted and slightly cooled; 2 tsp vanilla extract; 6 tbsp salted butter, softened; 6 tbsp granulated sugar; 3 tsp cinnamon; 2 tbsp pumpkin pancake batter; 0.5 cup salted butter, softened; 0.25 cup honey; 1.5 tsp cinnamon; 0.5 tsp vanilla bean paste or extract; cup hot coffee; maple syrup

Serves 16

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Fluffy Pumpkin Cinnamon Roll Pancakes

tiktok.com

Serves 16

Directions

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.
2In 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.
3In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla extract until smooth.
4Add 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.
5While 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.
6Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
7Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter (if needed).
8Use 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.
9Using 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.
10Cook 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.
11Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
12Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.

Ingredients

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

Fluffy Pumpkin Cinnamon Roll Pancakes

Serves 16

tiktok.com

Fluffy Pumpkin Cinnamon Roll Pancakes

tiktok.com

Serves 16

Directions

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.
2In 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.
3In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla extract until smooth.
4Add 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.
5While 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.
6Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
7Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter (if needed).
8Use 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.
9Using 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.
10Cook 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.
11Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
12Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.

Ingredients

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