Fluffy Pumpkin Cinnamon Roll Pancakes

Serves 16
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Directions

  1. 1In a medium bowl, add the butter, honey, cinnamon, and vanilla.
  2. 2In a medium bowl, add the butter, honey, cinnamon, and vanilla.
  3. 3In a medium bowl, add the butter, honey, cinnamon, and vanilla.
  4. 4Beat with a whisk or an electric handheld mixer until well combined and fluffy.
  5. 5Beat with a whisk or an electric handheld mixer until well combined and fluffy.
  6. 6Beat with a whisk or an electric handheld mixer until well combined and fluffy.
  7. 7Set aside and keep at room temperature until ready to serve. You can store it in an airtight container in the refrigerator for up to one month.
  8. 8Set aside and keep at room temperature until ready to serve. You can store it in an airtight container in the refrigerator for up to one month.
  9. 9Set aside and keep at room temperature until ready to serve. You can store it in an airtight container in the refrigerator for up to one month.
  10. 10In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using).
  11. 11In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using).
  12. 12In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using).
  13. 13In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla until smooth.
  14. 14In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla until smooth.
  15. 15In a separate large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted and slightly cooled butter, and vanilla until smooth.
  16. 16Add the dry ingredient mixture to the wet, and whisk until just combined (it’s okay if the batter is a little lumpy).
  17. 17Add the dry ingredient mixture to the wet, and whisk until just combined (it’s okay if the batter is a little lumpy).
  18. 18Add the dry ingredient mixture to the wet, and whisk until just combined (it’s okay if the batter is a little lumpy).
  19. 19Set aside and allow the batter rest for 10-15 minutes (do NOT skip — this allows the flour to absorb the liquid, making the pancakes lighter and fluffier).
  20. 20Set aside and allow the batter rest for 10-15 minutes (do NOT skip — this allows the flour to absorb the liquid, making the pancakes lighter and fluffier).
  21. 21Set aside and allow the batter rest for 10-15 minutes (do NOT skip — this allows the flour to absorb the liquid, making the pancakes lighter and fluffier).
  22. 22While the batter is resting, prepare the cinnamon swirl mixture.
  23. 23While the batter is resting, prepare the cinnamon swirl mixture.
  24. 24While the batter is resting, prepare the cinnamon swirl mixture.
  25. 25In a small bowl, mix together the softened (almost melted) butter, sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
  26. 26In a small bowl, mix together the softened (almost melted) butter, sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
  27. 27In a small bowl, mix together the softened (almost melted) butter, sugar, cinnamon, and 2 tbsp of the pumpkin pancake batter until well combined and smooth.
  28. 28Transfer the mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off. This is what you’re going to use to pipe the cinnamon swirl into the pancakes!
  29. 29Transfer the mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off. This is what you’re going to use to pipe the cinnamon swirl into the pancakes!
  30. 30Transfer the mixture to a piping bag or a small sandwich baggie with a small portion of the corner snipped off. This is what you’re going to use to pipe the cinnamon swirl into the pancakes!
  31. 31Heat a large nonstick skillet or griddle over medium or medium-low heat (depending on how strong the heat from your stovetop is) and grease with butter (if needed).
  32. 32Heat a large nonstick skillet or griddle over medium or medium-low heat (depending on how strong the heat from your stovetop is) and grease with butter (if needed).
  33. 33Heat a large nonstick skillet or griddle over medium or medium-low heat (depending on how strong the heat from your stovetop is) and grease with butter (if needed).
  34. 34Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake.
  35. 35Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake.
  36. 36Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the pancake batter onto the skillet for each pancake.
  37. 37Let the pancakes cook on the pan for 1 minute.
  38. 38Let the pancakes cook on the pan for 1 minute.
  39. 39Let the pancakes cook on the pan for 1 minute.
  40. 40Then, using 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.
  41. 41Then, using 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.
  42. 42Then, using 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.
  43. 43Cook for 2-4 minutes, until bubbles appear on the surface.
  44. 44Cook for 2-4 minutes, until bubbles appear on the surface.
  45. 45Cook for 2-4 minutes, until bubbles appear on the surface.
  46. 46Then 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.
  47. 47Then 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.
  48. 48Then 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.
  49. 49Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
  50. 50Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
  51. 51Transfer the pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.
  52. 52Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.
  53. 53Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.
  54. 54Once ready, serve the pancakes warm with the whipped honey cinnamon butter and maple syrup, if desired.

Ingredients

  • 113 g salted butter
  • 113 g salted butter
  • 113 g salted butter
  • 80 g honey
  • 80 g honey
  • 80 g honey
  • 3 g cinnamon
  • 3 g cinnamon
  • 3 g cinnamon
  • 2 g vanilla bean paste or extract
  • 2 g vanilla bean paste or extract
  • 2 g vanilla bean paste or extract
  • 390 g all-purpose flour
  • 390 g all-purpose flour
  • 390 g all-purpose flour
  • 78 g brown sugar
  • 78 g brown sugar
  • 78 g brown sugar
  • 12 g baking powder
  • 12 g baking powder
  • 12 g baking powder
  • 8 g baking soda
  • 8 g baking soda
  • 8 g baking soda
  • 3 g salt
  • 3 g salt
  • 3 g salt
  • 4 g cinnamon
  • 4 g cinnamon
  • 4 g cinnamon
  • 2 g pumpkin pie spice
  • 2 g pumpkin pie spice
  • 2 g pumpkin pie spice
  • 540 ml buttermilk, at room temperature
  • 540 ml buttermilk, at room temperature
  • 540 ml buttermilk, at room temperature
  • 240 g pumpkin puree
  • 240 g pumpkin puree
  • 240 g pumpkin puree
  • 2 eggs, at room temperature
  • 2 eggs, at room temperature
  • 2 eggs, at room temperature
  • 28 g salted butter, melted and slightly cooled
  • 28 g salted butter, melted and slightly cooled
  • 28 g salted butter, melted and slightly cooled
  • 8 g vanilla extract
  • 8 g vanilla extract
  • 8 g vanilla extract
  • 85 g salted butter, softened
  • 85 g salted butter, softened
  • 85 g salted butter, softened
  • 75 g granulated sugar
  • 75 g granulated sugar
  • 75 g granulated sugar
  • 6 g cinnamon
  • 6 g cinnamon
  • 6 g cinnamon
  • 2 tbsp pumpkin pancake batter
  • 2 tbsp pumpkin pancake batter
  • 2 tbsp pumpkin pancake batter

Equipment

whiskelectric handheld mixermedium bowllarge bowlsmall bowlpiping bagsmall sandwich baggienonstick skillet or griddlelarge cookie scoopmeasuring cupspatulabaking sheet

Tips

  • Let the batter rest for 10-15 minutes to allow the flour to absorb the liquid, making the pancakes lighter and fluffier.
  • Try your best to keep the swirl slightly away from the edges so it doesn’t melt off the sides (however it’s totally okay if it does).
  • Keep the pancakes warm in the oven at 200F while you make the rest of the pancakes.