As autumn settles in and all the leaves become vibrant, we start craving the season’s flavors- it’s officially PUMPKIN SEASON!!! We all start pulling out our pumpkin recipes, trying to make the best pumpkin pie, pumpkin rolls, pumpkin bundt cakes, and all things pumpkin. However, sometimes we forget about pumpkin at breakfast time or, at least I do. So what about pumpkin roll pancakes with cream cheese icing? The combination of the seasons’ flavors mixed into fluffy pancakes, topped with rich cream cheese icing, makes a pumpkin-loving person happy.
My three boys love pumpkin rolls and want to eat them for breakfast, so I got a “bright recipe idea” that I would try my hand at making my pumpkin roll into a pancake. Honestly, it was super simple. I had a blast tweaking the recipe here and there, and the boys loved every minute of me making another stack of pumpkin pancakes.
Do you want to learn how to make the best pancakes for this fall season? Come along as we walk through the steps of making pumpkin roll pancakes topped with cream cheese icing.
Ingredients For Pumpkin Roll Pancakes
- all-purpose flour
- baking powder
- cinnamon
- salt
- sugar
- dark brown sugar
- Imitation vanilla or vanilla extract
- egg
- milk
- melted butter
- pure pumpkin puree ( NOT pumpkin pie filling)
- cream cheese room temperature
- confectioners sugar
- butter or cooking spray
Tools You Need to Make Your Pumpkin Pancakes
- Griddle or large skillet
- Thin Spatula
- Large bowl
- 2 Medium bowls
- Measuring cups and spoons
- Whisk
How To Make Pumpkin Roll Pancakes
- In a large bowl add the flour, baking powder, cinnamon, and salt. Whisk the dry ingredients together.
- Then, in a separate bowl whisk together the egg, milk, vanilla extract, melted butter, sugar, pumpkin puree, and brown sugar.
- Add the dry ingredients to the wet ingredients and whisk briskly until blended well. Allow to sit while you heat your griddle for a few minutes.
- Preheat your griddle or a large skillet to medium heat approximately 300-350 degrees. Make sure to coat with butter or nonstick spray.
- Drop batter onto the griddle with a measuring cup approximately 1/4 c -1/3 depending on how big you want your pancakes.
- Cook for approximately 3-4 minutes on one side till fluffy and bubbly on the one side and the flip to the other side until golden brown.
- Once your cooked pancakes are finished, pull them off the griddle, top with cream cheese glaze or you can use a pat of butter and maple syrup.
How To Make Cream Cheese Icing
- In a medium bowl add softened cream cheese, vanilla, softened butter, and confectioner sugar. Mix at medium-high speed until blended smooth. You can add a tablespoon of milk if you want it to be thinner.
PIn For Later
Pumpkin Roll Pancakes With Cream Cheese Icing
Ingredients
- 1.5 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1.5 teaspoons of cinnamon
- 1/2 teaspoon of salt
- 1 tablespoon of sugar
- 2 tablespoons of dark brown sugar
- 1 teaspoon of imitation vanilla or 1/2 teaspoon of vanilla extract
- 1 eggs
- 1 cup of milk
- 2 tablespoons of melted butter
- 1/2 cup of real pumpkin puree
- Icing:
- 8 oz of softened cream cheese
- 1 cup of confectioner sugar
- 1 tablespoon of softened butter
- 1 tablespoon of vanilla ( or 1/2 tablespoon of vanilla extract)
Instructions
- In a large bowl add the flour, baking powder, cinnamon, and salt. Whisk the dry ingredients together.
- Then, in a separate bowl whisk together the egg, milk, vanilla extract, melted butter, sugar, pumpkin puree, and brown sugar.
- Add the dry ingredients to the wet ingredients and whisk briskly until blended well. Allow to sit while you heat your griddle for a few minutes.
- Preheat your griddle or large skillet to medium heat approximately 300 degrees. Make sure to coat with butter or nonstick spray.
- Drop batter onto the griddle with a measuring cup approximately 1/4 c -1/3 depending on how big you want your pancakes.
- Cook for approximately 3-4 minutes until bubbly on top and then flip them over until the other side is golden brown.
- Once your cooked pancakes are finished pull off the griddle, top with cream cheese icing or you can use a pat of butter and maple syrup.
- In a medium bowl add softened cream cheese, vanilla, softened butter, and confectioner sugar. Mix at medium-high speed until blended smooth. You can add a tablespoon of milk if you want your icing to be thinner.
How To Make The Cream Cheese Icing
Notes
Note: You can use a piping bag if you want to make your cream cheese icing look prettier in a swirl.
Store the leftover pancakes in a plastic baggie in the refrigerator for the next day or up to a week. You can also freeze them in a plastic baggie for a month or two.
Variations
- You can add 1 teaspoon of pumpkin pie spice and then you would only use 1/2 teaspoon of cinnamon.
- You can use a pat of butter and maple syrup and not use the icing at all.
More pumpkin recipes from Mamas Front Porch Swing:
Pumpkin Bundt Cake with Cream Cheese Icing
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Thanks for stopping by Mamas Front Porch Swing. Leave a comment below and let me know your thoughts on these pumpkin roll pancakes.
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This post brought me comfort. Perfect fall recipe. My family would love it, thanks for sharing!
You’re welcome! I hope you try them! Let me know what you think!
I love this pumpkin pancake recipe! Super yummy!
Thanks for your thoughts! I’m glad you love them!
All the recipes you shared look very delicious and easy to make, like this pumpkin roll pancake, I want to try to make this soon.
You won’t be disappointed! Let me know what you think!
These look delicious.
They are so good!
These look absolutely delicious and i can’t wait to try them!
Another great recipe to try, thank you!
You’re welcome! Thanks for stopping by.
Looks delicious! Going to give these a go! Thanks for sharing.
Let me know what you think!
Woah…truly decadent. Perfect recipe for the holidays, thank you!
You’re welcome!
Thanks for this awesome recipe! I love pumpkin and always on the lookout for fantastic recipes based on this healthy wonder.