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Cooking With Anadi
12K subscribers · pumpkin spice and cinnamon swirl through fluffy pancakes
Pumpkin Cinnamon Roll Pancakes
Ah, November is here, and we’re already in the middle of the month. Where has the time gone? It hasn’t snowed yet, but I’m anticipating the first snowfall!
What happens when it’s November? The world explodes with pumpkin recipes! I’ve been through the whole ordeal of pumpkin goodness! Here are my other pumpkin recipes:
- Pumpkin Spice Latte Cupcakes
- Skillet Protein Chocolate Chip Cookie
- Protein Packed Edible Pumpkin Cookie Dough
- Protein S’mores Dessert Pizza
- Pumpkin Puree Stove-top Oats
- Healthy & Easy Protein Pumpkin Oatmeal
As you can see, I love my pumpkin! It’s so good! But I think my blog wouldn’t be complete without a pumpkin pancake recipe, and here I will be doing that with this exciting Pumpkin Cinnamon Roll Pancakes recipe!
I seriously love my pancakes too! I’ve made all kinds of pancakes! From Classic Buttermilk Pancakes and Red Velvet to some crazy creations like my Yin & Yang Cookie, Chocolate Chip Cookie Pancakes with Milk Dip or Double Stuff & Cookie Oreo Cookies & Cream Pancakes, there’s a pancake for all tastes! I had a phase where I posted a new pancake every single Saturday to Instagram! Be sure to browse my pancake recipes for some exciting and creative breakfast inspiration!
I took quite a long hiatus from making pancakes because… I dunno! I wanted to make other things! No hate against pancakes, I’ll always love them, but I think I needed a reset to think of some new creative pancakes! Not too long ago, I shared my Coffee Pancakes with Mocha Syrup recipe, which was an awesome fall-themed pancake! This experience totally made me fall in love with pancakes all over again! As we get closer to winter time, I wanted to do one more fall-themed pancake! Let me know in the comments if I should think of a winter-themed pancake soon!
That being said, what better way to enjoy fall than with a pumpkin pancake? We’re going to hit two birds with one stone here… What else is popular in the fall?
Cinnamon buns!
I don't know about you, but I love walking by cinnamon rolls at the mall. That smell is just absolutely tempting, I can't get enough of it! And I have to say, recently I totally indulged in some wonderful Cinnaholic cinnamon buns and I was blown away! I don’t have cinnamon rolls very often, but when I do, I seriously savor every bite! With that, I'm happy to say that you'll rediscover that same smell with these awesome pancakes!
These fluffy pancakes with a hint of pumpkin pie spice and cinnamon are incorporated into the batter. We’re also using a bit of instant coffee to make it feel like we’re eating our pumpkin spice latte! Javy Coffee is a company that specializes in liquid coffee concentrate. It’s an instant coffee but in liquid form! They were kind enough to reach out to me to use it in my mocha-inspired recipes, and I had a lot of fun! I have to say that it’s some strong stuff, but easily adjustable based on what you need! They’ve recently released new flavors, and offered for me to try one out. I thought pumpkin spice would be perfect for the season and to use in some awesome pancakes! I actually used their original flavor in my Coffee Pancakes with Mocha Syrup!
Skip the coffee shop for your pumpkin pie kick and have these pumpkin pancakes with cream cheese icing right from the comfort of your own home! Be sure to scroll all the way down to this post so you can print the recipe and have it ready for your next Pancake Sunday!
Tools Needed
Ingredients for Cinnamon Roll Pancakes
These pancakes will have some pretty simple ingredients that you probably already have on hand! We’ll keep them simple so the pumpkin goodness can truly shine, but ensure that they’re super fluffy and soft! For the pumpkin spice, you can make it yourself or buy it from the store. I’ll be making my Perfect DIY Pumpkin Spice to use here, so if you want more details on how to make it yourself, then check out the recipe!
Remember, the FULL PRINTABLE RECIPE CARD with all ingredient quantities is at the bottom of this post! You can easily scale all components of the recipe depending on how many pancakes you want to make!
For the Pumpkin Cinnamon Bun Pancakes Batter
- All purpose flour
- Milk
- Vanilla extract
- Baking powder
- Pumpkin puree
- Pumpkin spice
- Honey
- Egg
- Javy liquid coffee concentrate or instant coffee
- Maple syrup, for topping
For the Homemade Pumpkin Sauce
Ingredients for the Cinnamon Swirl
How to get that lovely cinnamon swirl that we all drool over with cinnamon buns? The solution is so easy! All you’ll need is:
- Brown sugar
- Butter
- Cinnamon
Yep, that’s all! Three simple ingredients! But trust me, this will work magic. Simply combine these ingredients together in a small bowl.
For the Cream Cheese Glaze
- Cream cheese
- Powdered sugar
- Milk
How to Make Pumpkin Cinnamon Bun Pancakes
For the Pumpkin Spice
To make the pumpkin pie spice recipe, all you need to do is mix all the spices together in a plate or shake the ingredients together in an airtight jar.
For the Pumpkin Spice Brown Sugar
Mix together the brown sugar, butter and pumpkin spice in a bowl and set aside to use later.
For the Cream Cheese Glaze
- This is my Classic Cream Cheese Glaze recipe! To make the glaze, simply whisk together the powdered sugar and cream cheese, and gradually add milk until you have a smooth texture which resembles whipped cream.
- Then, you’ll want to store this glaze in the fridge for at least 30 minutes. Normally, you can serve the glaze at room temperature, but because the pancakes will be layered, the heat from the pancakes will make the glaze mushy and your stack could fall over. By having the glaze be slightly cold, it will help to create a firm base to help keep your pancakes in tact as they’re layered and not have your stack topple over!
- Transfer the glaze to squeeze bottle to decorate the pancake top if you have one available.
For the Pumpkin Cinnamon Bun Pancake
- In a large mixing bowl, add the dry ingredients, flour, baking powder and pumpkin spice. Whisk well to combine. (Add the espresso or instant coffee powder as well if you are not using a coffee concentrate.)
- In another bowl add all the wet ingredients, milk, butter, egg, pumpkin puree, honey, vanilla extract and Javy coffee extract (if using). Whisk well to combine.
- Pour the wet ingredients to the bowl with your dry ingredients and whisk to combine. Some small lumps are okay, but be careful not to over-whisk.
- Heat a pan to medium heat and when the pan is hot, pour about 1/3 cups of the batter. Let the pancake cook until you start to see bubbles on the surface. Then flip the pancake and cook on the other side for another 2-3 minutes.
- After each pancake is done, spread 1 to 1 1/2 tsp of the pumpkin spice brown sugar on top of the pancake. Repeat the steps to cook the pancakes and spread the brown sugar except for the pancake at the top of the stack.
- For the topmost pancake of the stack, pour maple syrup to taste, swirl/spread the cream cheese glaze and sprinkle the pumpkin spice brown sugar over the top. Swirl the top if needed with a skewer and serve warm!
Tips for Incredible Pumpkin Pancakes with Cream Cheese Topping
- You can use butter or oil or no cooking oil if you have a true non-stick pan.
- Mix the dry ingredients & wet ingredients in separate bowls, then combine them after.
- No need to whisk out all lumps when combining all ingredients together. You want a thick but still runny batter.
- Let the batter sit for five minutes so it becomes thicker.
- To cook the pancakes, pour 1/4 - 1/3 cup of pancake batter and wait until the bubbles have formed before flipping.
- The underside of the pancake should not be wet at all.
Frequently Asked Questions
What makes these taste like a cinnamon roll?▼
Two finishing touches do it: a pumpkin-spice brown-sugar butter spread between each stacked pancake, and a cream cheese glaze swirled over the top. Together they give you that gooey cinnamon-bun swirl and tangy-sweet icing in pancake form.
Can I use canned pumpkin puree?▼
Yes — the batter takes about ¾ cup of pumpkin puree, and canned works perfectly. Just make sure it's pure pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
Is there coffee in these pancakes?▼
There's an optional teaspoon of Javy coffee concentrate (or a little espresso/instant coffee) in the batter. It deepens the pumpkin-spice flavor, but it's entirely optional — leave it out and they're just as delicious.
What's in the cream cheese glaze?▼
It's a simple whisk-together of 5 ounces of cream cheese, 3 tablespoons of powdered sugar and a tablespoon of milk until smooth. I like to chill it in a squeeze bottle so it's easy to swirl over the top of the stack.
If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Warm, fluffy Pumpkin Spice Cinnamon Roll Pancakes packed with cozy fall flavor. Easy to make and perfect for a sweet breakfast treat everyone will love.
Stovetop
Rate this recipe ✦
20 min
Prep
20 min
Cook
40 min
Total
6
pancakes
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
For the pancakes
- (125 g) all purpose flourShop →
- (5 g) baking powderShop →
- (3 g) pumpkin spice · make your ownShop →
- (240 ml) milk
- (9 g) butter
- large egg · make your own
- (100 g) pumpkin puree · make your own
- (5 ml) vanilla extractShop →
- (15 ml) honeyShop →
- (5 ml) Javy coffee concentrateShop →
- maple syrup(for topping)Shop →
For the cream cheese glaze
- (142 g) cream cheese
- (23 g) powdered sugarShop →
- (15 ml) milk
For the pumpkin spice brown sugar
- (44 g) brown sugarShop →
- (28 g) butter(at room temperature)
- (3 g) pumpkin spice (+extra for topping) · make your ownShop →
Instructions
For the pumpkin spice brown sugar
- 1
Mix together the brown sugar, butter and pumpkin spice in a bowl and set aside to use later.
Mix together the brown sugar, butter and pumpkin spice in a bowl and set aside to use later.
For the cream cheese glaze
- 1
Whisk together the powdered sugar and cream cheese, and gradually add milk. Keep whisking until smooth.
Whisk together the powdered sugar and cream cheese, and gradually add milk. Keep whisking until smooth.
- 2
Transfer the glaze to a squeeze bottle and let the glaze chill in the refrigerator.
Transfer the glaze to a squeeze bottle and let the glaze chill in the refrigerator.
For the pancakes
- 1
In a large mixing bowl, add the dry ingredients, flour, baking powder and pumpkin spice. Whisk well to combine. (Add the espresso or instant coffee powder as well if you are not using a coffee concentrate.)
In a large mixing bowl, add the dry ingredients, flour, baking powder and pumpkin spice. Whisk well to combine. (Add the espresso or instant coffee powder as well if you are not using a coffee concentrate.)
- 2
In another bowl, add all the wet ingredients, milk, butter, pumpkin puree, egg, honey, vanilla extract and Javy coffee extract (if using). Whisk well to combine.
In another bowl, add all the wet ingredients, milk, butter, pumpkin puree, egg, honey, vanilla extract and Javy coffee extract (if using). Whisk well to combine.
- 3
Pour the wet ingredients into the bowl with your dry ingredients and whisk to combine. Some small lumps are okay, but be careful not to over-whisk.
Pour the wet ingredients into the bowl with your dry ingredients and whisk to combine. Some small lumps are okay, but be careful not to over-whisk.
- 4
Heat a pan to medium heat and when the pan is hot, pour about ⅓ cup of the batter. Let the pancake cook until you start to see bubbles on the surface. Then flip the pancake and cook on the other side for another 2-3 minutes.
Heat a pan to medium heat and when the pan is hot, pour about ⅓ cup of the batter. Let the pancake cook until you start to see bubbles on the surface. Then flip the pancake and cook on the other side for another 2-3 minutes.
- 5
After each pancake is done, spread 1–1 ½ tsp of the pumpkin spice brown sugar on top of each pancake. Repeat the steps to cook the pancakes and spread the brown sugar except for the pancake at the top of the stack.
After each pancake is done, spread 1–1 ½ tsp of the pumpkin spice brown sugar on top of each pancake. Repeat the steps to cook the pancakes and spread the brown sugar except for the pancake at the top of the stack.
- 6
For the topmost pancake of the stack, pour maple syrup to taste, swirl/spread the cream cheese glaze and sprinkle the pumpkin spice brown sugar over the top. Swirl the top if needed with a skewer and serve warm!
For the topmost pancake of the stack, pour maple syrup to taste, swirl/spread the cream cheese glaze and sprinkle the pumpkin spice brown sugar over the top. Swirl the top if needed with a skewer and serve warm!
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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