Pumpkin Cinnamon Roll Pancakes

Name: Pumpkin Cinnamon Roll Pancakes
Cook time: 35 min
Yield: 10-12 servings
Ingredients: 1 1/2 cups flour; 3 tbsp brown sugar; 1 1/4 tsp baking powder; 3/4 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 1/2 tsp pumpkin pie spice; 1/2 cups pumpkin purée; 3/4 cups buttermilk, plus more if needed for desired consistency; 1 tbsp butter, melted; 1 egg; 1 tsp vanilla extract; 4 tbsp butter, softened; 1/4 cups granulated sugar; 2 tsp cinnamon; 1 tbsp pumpkin pancake batter (recipe above); 1/2 cups powdered sugar; 2 tbsp maple syrup; 1 tbsp milk; 1/2 tsp vanilla extract

Breakfast

Look no further for your cozy fall breakfast. Caramelized cinnamon sugar meets pumpkin for a seriously indulgent start to a day.

Servings: 10-12

Time: 35 min

Ingredients

Pancakes

1 1/2 cups flour
3 tbsp brown sugar
1 1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 cups pumpkin purée
3/4 cups buttermilk, plus more if needed for desired consistency
1 tbsp butter, melted
1 egg
1 tsp vanilla extract

Cinnamon Swirl

4 tbsp butter, softened
1/4 cups granulated sugar
2 tsp cinnamon
1 tbsp pumpkin pancake batter (recipe above)

Maple Glaze

1/2 cups powdered sugar
2 tbsp maple syrup
1 tbsp milk
1/2 tsp vanilla extract

Process

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk together the pumpkin purée, buttermilk, butter, eggs, and vanilla.
Add the wet ingredients into the dry and mix until combined. Add additional buttermilk or water if batter is too thick.
For the cinnamon swirl, combine the softened butter, sugar, cinnamon, and 1 tbsp of the pancake batter and stir until incorporated. Transfer the mixture to a plastic baggie, and snip off the very tip of a corner.
Heat a large skillet or griddle over medium heat and grease with butter or cooking spray.
Pour about 1/4 cup of the pancake batter into the skillet. Pipe some of the cinnamon swirl mixture onto the pancake, gently swirling so that it incorporates into the batter.
When bubbles appear on the pancake, gently flip it and cook the other side for a minute, or until golden. Repeat with remaining batter and cinnamon swirl mixture. Top each cooked pancake with maple glaze, and serve warm.