Pumpkin Cinnamon Roll Pancakes with Whipped Honey Cinnamon Butter
These Pumpkin Cinnamon Roll Pancakes are soft, fluffy, and full of warm pumpkin spice flavor, with caramelized cinnamon sugar swirls that melt into every bite. Cooked to golden perfection and served warm with whipped honey cinnamon butter and a drizzle of maple syrup, they’re perfect for a cozy fall breakfast or festive weekend brunch. They taste just like your favorite pumpkin cinnamon rolls—made even easier in pancake form.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Brown sugar
Baking powder
Baking soda
Salt
Cinnamon
Optional: pumpkin pie spice
Buttermilk (substitution: milk of choice whisked with apple cider vinegar or lemon juice, see measurements on recipe card below)
Pumpkin puree
Eggs
Salted butter
Vanilla bean paste extract
Granulated sugar
Honey
Maple syrup, for serving
Why You’ll Love Pumpkin Cinnamon Roll Pancakes:
Infused with Warm Fall Spices: Each bite is packed with cozy flavors like cinnamon, nutmeg, and cloves that make these perfect for crisp autumn mornings.
Soft, Fluffy, and Tender: The pancake base is perfectly fluffy and tender, thanks to the pumpkin puree that adds both moisture and richness.
Swirled with Caramelized Cinnamon Sugar: A gooey cinnamon roll swirl caramelizes as it cooks, giving you that nostalgic cinnamon roll flavor in pancake form.
Whipped Honey Cinnamon Butter: A generous dollop of whipped butter, sweetened with honey and spiced with cinnamon, melts beautifully over warm pancakes.
Cozy and Comforting: Whether it’s a weekend brunch or a slow fall morning, these pancakes feel like a warm hug on a plate.
Easy to Make: No yeast or rising time required—just mix, swirl, and cook for a breakfast that tastes bakery-worthy but comes together fast.
Perfect for Fall: The pumpkin, spices, and cinnamon sugar combo make this a go-to recipe for cozy autumn breakfasts or even holiday mornings.
Tips for Making Pumpkin Cinnamon Roll Pancakes:
Let the Batter Rest: Resting the pancake batter for 10–15 minutes allows the flour to fully hydrate, resulting in lighter, fluffier pancakes.
Use Room Temperature Ingredients: Let the eggs and milk come to room temp before mixing for a smoother batter and even cooking.
Don’t Over-Mix: Stir the batter just until combined. Over-mixing can lead to tough pancakes.
Create a Thick Cinnamon Swirl: Make the cinnamon sugar swirl thick but pipeable—it should hold its shape when swirled into the batter but still melt into gooey ribbons as it cooks.
Use a Nonstick Pan or Griddle: A nonstick surface helps the cinnamon sugar swirl caramelize without burning or sticking.
Cook Slowly for Caramelization: Allow the pancakes to cook slowly on the first side to give the cinnamon swirl time to caramelize. Once bubbles form on the surface, flip the pancakes carefully.
Avoid Pressing the Pancakes: When flipping, avoid pressing down on the pancakes with your spatula. Pressing them can cause the cinnamon swirl to spread out and lose its definition.
Wipe the Pan Between Batches: To avoid burnt cinnamon sugar buildup, give your pan a quick wipe between batches.
Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in a 200°F oven on a baking sheet until ready to serve.
Top While Warm: Spread the whipped honey cinnamon butter on warm pancakes so it melts into every bite.
Experiment with Toppings: While the whipped honey cinnamon butter and maple syrup are classic, you can also top these pancakes with whipped cream, a cream cheese glaze, or toasted pecans for added decadence.
Make Ahead and Freeze: If you have leftovers, these pancakes freeze well. Layer them between parchment paper and store in a freezer bag. Reheat in the toaster or oven for a quick breakfast.
Use Fresh Ingredients: For the best results, use fresh baking powder and baking soda. Old leavening agents can cause the pancakes to be dense rather than light and fluffy.
How to Store Pumpkin Cinnamon Roll Pancakes:
Fridge: Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat or in the microwave until warm.
Freezer: Stack cooled pancakes between sheets of parchment paper and store in a freezer-safe bag or container for up to 2 months. Reheat straight from frozen in a toaster oven, skillet, or microwave.
Make Ahead: The batter can be made the night before and stored covered in the fridge. Let it sit at room temperature for 10–15 minutes before cooking for best texture.
Whipped Honey Cinnamon Butter: Store any leftover butter in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature for 10–15 minutes before serving so it’s soft and spreadable.
FAQs:
Q: Can I make the pancake batter ahead of time?
A: Yes — the batter can be made the night before. Just store it covered in the fridge and let it sit at room temperature for 10–15 minutes before cooking to help the texture stay light and fluffy.
Q: Do I have to let the batter rest?
A: It’s highly recommended. Letting the batter rest for 10–15 minutes gives the flour time to absorb the liquids, which leads to softer, fluffier pancakes.
Q: Can I freeze leftover pancakes?
A: Absolutely. Once cooled, layer them between sheets of parchment paper and freeze in a bag or container for up to 2 months. Reheat in a skillet, microwave, or toaster oven.
Q: What’s the swirl made of?
A: The swirl is a cinnamon sugar mixture with softened butter and a little bit of the pumpkin pancake batter that caramelizes on the griddle, giving you that classic cinnamon roll flavor in every bite.
Q: Can I make these dairy-free or gluten-free?
A: Yes — use your favorite non-dairy milk and butter substitutes, and swap the flour with a 1:1 gluten-free baking flour. Just note that texture may vary slightly.
Q: How do I prevent the cinnamon sugar swirl from burning?
A: Cook the pancakes on medium-low heat to give the swirl time to caramelize without scorching. If your griddle runs hot, lower the heat slightly and wipe the pan between batches if needed.
Q: Can I use canned pumpkin?
A: Yes! Canned pumpkin purée (not pumpkin pie filling) works perfectly. It adds moisture and richness while enhancing the fall flavor.
Q: What’s the best pan to use for these pancakes?
A: A non-stick skillet or well-greased griddle works best for even cooking and easy release. Cast iron also works if properly preheated and oiled.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Definitely. Fold in chopped pecans, walnuts, or mini chocolate chips into the batter for extra flavor and texture.
Check out my other pancake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these pumpkin cinnamon roll pancakes with whipped honey cinnamon butter. Enjoy!
