Pumpkin Spice Pancakes with Pumpkin Spice Swirl

Serves 12

40 mins prep

30 mins cook

70 mins total

These pumpkin spice pancakes are ultra soft, fluffy, and have a caramelized pumpkin spice cinnamon roll swirl! And a cream cheese glaze, reminiscent of cinnamon rolls. They’re so easy to make too, and are packed full of pumpkin and spice flavor. The pumpkin spice swirl is so easy to make and transforms the pancakes by adding so much flavor and crispiness to the edges. These pancakes will transform your breakfast routine in the fall!

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Pancake Batter

In a large bowl, combine eggs, sugar, and salt. Whisk well to combine. Into the same bowl, add pumpkin puree, pumpkin spice, buttermilk, milk, and vanilla extract. Whisk to combine.
⅓ large eggs
⅓ tablespoons brown sugar
⅕ teaspoon sea salt
⅕ cup pumpkin puree
⅕ teaspoon pumpkin spice
⅕ cup buttermilk
⅕ cup milk
⅕ tablespoon pure vanilla extract
Sift flour, baking powder, and baking soda into the same bowl. Fold with a whisk to combine into a pancake batter. It will be a little on the thicker side. If it’s too thick, add more milk two tablespoons at a time until you get a thick pourable consistency. Let the batter rest at room temperature while you work on the swirl and cream cheese glaze.
⅓ cups all purpose flour
½ teaspoons baking powder
⅕ teaspoon baking soda

Pumpkin Spice Swirl

In a large bowl, combine together brown sugar, butter, pumpkin puree, and pumpkin spice. Stir together to combine into a smooth, thick paste. Have the butter very softened, or even slightly melted for easier mixing.
⅕ cup brown sugar
1 tablespoons unsalted butter
⅓ tablespoons pumpkin puree
⅓ tablespoons pumpkin spice
Transfer the spice mixture into a large zippered bag or piping bag. Snip the end off to make a hole for piping. Set aside for later.

Cream Cheese Glaze

Mash cream cheese and powdered sugar with a spatula in a large bowl together until combined. Add vanilla and stir.
⅔ oz cream cheese
⅕ cup powdered sugar
⅕ teaspoon pure vanilla extract
Add milk, one tablespoon at a time until it’s a glaze-like consistency. Set aside while you cook the pancakes.
⅗ tablespoons milk

Cooking Pancakes

Heat a non-stick pan on medium-low heat. Grease the pan with a pat of butter or cooking spray. Scoop batter into the pan, and gently nudge the batter into a round pancake shape.
Pipe a swirl of the pumpkin spice filling into the middle of the pancake. Make sure the swirl stays within ½ inch of the edge or else it will leak out and burn in the pan.
Cook until you see bubbles rising to the top of the pancake, about 1-2 minutes. Use a spatula to flip the pancake over and cook for about 20-30 seconds, or until the bottom is crispy and the pancake is cooked through.
Remove the cooked pancake from the pan and set aside on a plate. Carefully hold a piece of paper towel with a pair of tongs and wipe the hot pan to remove any burnt bits. Repeat the steps to cook off the rest of the batter.
To serve, pile a stack of pancakes onto a plate and drizzle the cream cheese glaze over like maple syrup. These are best enjoyed warm or at room temperature!