# Pumpkin Cinnamon Roll Pancakes

Soft, fluffy, and tender pumpkin pancakes full of warm fall spices and laced with caramelized cinnamon sugar swirls that melt into every bite, served warm with whipped honey cinnamon butter and a drizzle of maple syrup.

- Servings: 16 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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 eggs
- 2 tbsp salted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 6 tbsp salted butter, softened (almost melted)
- 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
- maple syrup

## Instructions

1. Prepare the whipped honey cinnamon butter first. In a medium bowl, add the softened salted butter, honey, cinnamon, and vanilla bean paste or extract.
2. Beat the mixture with a whisk or an electric handheld mixer until well combined and fluffy. Set aside at room temperature.
3. Prepare the pumpkin pancake batter. In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and optional pumpkin pie spice. Set aside.
4. In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled salted butter, and vanilla extract until smooth.
5. Add the dry ingredient mixture to the wet ingredients and whisk until just combined (a few lumps are okay).
6. Set the batter aside and allow it to rest for 10-15 minutes.
7. While the batter rests, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) salted butter, granulated sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter until well combined and smooth.
8. Transfer the cinnamon swirl mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off.
9. Heat a large nonstick skillet or griddle over medium or medium-low heat and grease with butter if needed.
10. Use a large cookie scoop or a 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake.
11. Let the pancakes cook on the pan for 1 minute.
12. Using the piping bag, starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter.
13. Cook for 2-4 minutes until bubbles appear on the surface.
14. 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.
15. Transfer the cooked pancakes onto a baking sheet and keep them warm in the oven at 200F while you make the rest.
16. Serve the pancakes warm with the whipped honey cinnamon butter and a drizzle of maple syrup, if desired.

## Equipment

- medium bowl
- whisk
- electric handheld mixer
- airtight container
- large bowl
- piping bag
- small sandwich baggie
- nonstick skillet or griddle
- cookie scoop
- measuring cup
- spatula
- baking sheet
- oven

## 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 to prevent it from melting off the sides.
- Keep cooked pancakes warm in the oven at 200F while making the rest.

## Source

- Original video: https://www.tiktok.com/@wellmadebykiley/video/7533621304960797982
- Recipe page: https://www.cliprecipe.com/recipe/92893ce8-a10c-4eb4-b0b3-502470299f6c
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt