Spiced Pumpkin Cinnamon Roll Pancakes

Name: Spiced Pumpkin Cinnamon Roll Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1 1/2 cups buttermilk (plus more as needed); 3/4 cup pumpkin puree; 2 eggs; 3 tablespoons salted butter (melted); 1 tablespoon maple syrup; 1 tablespoon vanilla extract; 6 tablespoons salted butter (at room temperature); 3-4 tablespoons granulated sugar; 2 teaspoons ground cinnamon

These Spiced Pumpkin Cinnamon Roll Pancakes are soft, tender, and dotted with warming fall spices, with a buttery cinnamon-sugar swirl tucked into the center of each cake for a cinnamon-roll moment in every bite.

They come together in about 30 minutes and make a showstopping autumn brunch—stack them high and serve warm with extra butter and maple syrup for a comforting weekend treat.

Why You’ll Love This Recipe

A simple pancake batter gets pumpkin puree and fall spices folded in, plus a soft cinnamon-butter swirl piped into each pancake so every slice tastes like a mini cinnamon roll.

Tender, pumpkin-spiced pancakes with a built-in cinnamon-sugar swirl.
Ready in about 30 minutes—great for easy weekend brunches or holiday mornings.
Uses pantry-friendly ingredients and an optional blender for thick pumpkin puree.
Serve warm with maple syrup and extra butter for maximum comfort.

The cinnamon-butter center makes these more than ordinary pancakes—keep them warm and serve immediately with maple syrup to preserve the soft swirl and tender crumb.

Ingredients You’ll Need

2 cups all-purpose flour: All-purpose flour provides the structure and body for the pancakes so they hold the cinnamon swirl without collapsing.
1 tablespoon baking powder: Baking powder adds lift for fluffy pancakes and helps the batter rise during cooking.
1/2 teaspoon baking soda: Baking soda works with the buttermilk to give additional lightness and a soft texture.
1 teaspoon cinnamon: Cinnamon contributes warm, aromatic spice that complements the pumpkin and the cinnamon-sugar swirl.
1/2 teaspoon ground ginger: Ground ginger adds a bright, slightly peppery warmth that layers with the cinnamon and nutmeg.
1/4 teaspoon nutmeg: Nutmeg gives a toasty, autumnal note in small amounts so it doesn’t overpower the other spices.
1/2 teaspoon salt: Salt balances sweetness and enhances the spices and pumpkin flavor throughout the batter.
1 1/2 cups buttermilk, plus more as needed: Buttermilk adds tang and acidity, tenderizing the pancakes and reacting with the leaveners for lift.
3/4 cup pumpkin puree: Pumpkin puree contributes moisture, color, and rich autumn flavor—blend with the wet ingredients if it’s thick.
2 eggs: Eggs bind the batter and add richness and structure to help pancakes hold their shape.
3 tablespoons salted butter, melted: Melted salted butter in the wet mix adds fat for flavor and a silkier batter.
1 tablespoon maple syrup: Maple syrup adds a touch of natural sweetness and a complementary flavor note to pumpkin and cinnamon.
1 tablespoon vanilla extract: Vanilla extract rounds the flavors and enhances the sweetness and spice in the batter.
6 tablespoons salted butter, at room temperature: Room-temperature salted butter is mixed with sugar and cinnamon to form the soft, pipeable cinnamon swirl.
3-4 tablespoons granulated sugar: Granulated sugar in the swirl provides sweetness and a slightly caramelized edge when the pancake cooks.
2 teaspoons ground cinnamon: Ground cinnamon in the swirl reinforces the cinnamon-roll flavor concentrated inside each pancake.

How to Make These Pancakes

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 teaspoon cinnamon, ground ginger, nutmeg, and salt until evenly combined.
In a small bowl, whisk the buttermilk, pumpkin puree, eggs, 3 tablespoons melted salted butter, maple syrup, and vanilla extract until smooth; if the pumpkin puree is thick and not mixing well, blend the wet ingredients in a blender.
Pour the wet ingredients into the dry ingredients and stir the batter until just combined; if the batter feels thick, add more butter 2 tablespoons at a time. It’s OK if there are lumps. Cover the batter and let it rest for 10 minutes.
Make the cinnamon swirl by mixing the 6 tablespoons room-temperature salted butter, 3-4 tablespoons granulated sugar, and 2 teaspoons ground cinnamon in a bowl; transfer the mixture to a plastic sandwich bag and snip a small corner off to use as a piping bag.
Heat a large skillet or griddle over medium heat and grease it with butter. Pour about 1/4 cup pancake batter onto the center of the hot pan, then pipe a swirl of the cinnamon butter into the pancake, pushing slightly so the swirl incorporates into the batter and stays near the center. When bubbles appear on the surface, gently flip the pancake and cook the other side about 1 minute or until golden. Repeat with the remaining batter.
Top warm pancakes with additional butter and maple syrup to serve.

Spiced Pumpkin Cinnamon Roll Pancakes close-up view

Keep the Swirl Inside

The cinnamon-butter filling should remain near the pancake center so it melts into the interior instead of running off the edges. Use the piping bag to control placement and volume.

Pipe a single spiral or a small figure-eight into the center of the batter after pouring each 1/4 cup pancake.
Push the swirl slightly into the batter with the tip of the bag so the filling is embedded, not just sitting on top.
Avoid piping the swirl close to the edge of the batter—if it’s too close the butter will melt off the side.

Pumpkin Batter Texture

The batter should be scoopable but not rock-solid. A short 10-minute rest softens the batter and improves texture; it’s OK if there are a few lumps.

If pumpkin puree is thick and lumps, blend the wet ingredients in a blender for a smooth consistency.
If the batter feels too thick after resting, stir in more butter 2 tablespoons at a time until the batter pours easily.
The buttermilk provides tang and reacting power with the leaveners—reserve a little to thin the batter if needed.

Make-Ahead & Reheat

You can prepare parts of this recipe ahead to make brunch service easier: mix the dry ingredients, make the cinnamon swirl, or refrigerate cooked pancakes for later.

Hold cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
Refrigerate cooked pancakes in an airtight container for up to 3 days; reheat in a toaster oven or skillet to keep edges crisp and the swirl soft.
Freeze separated pancakes in a single layer, then transfer to a bag; reheat from frozen in a toaster oven or skillet until warmed through.

Tips for Success

Rest the batter: Letting the batter rest for 10 minutes hydrates the flour and yields more tender pancakes.

Keep the swirl centered: Pour each pancake using about 1/4 cup of batter and pipe the cinnamon butter near the center—placing the swirl too close to the edge lets it melt off the sides.

Adjust batter thickness: If the batter feels thick after mixing, add more butter 2 tablespoons at a time until it pours easily but still holds shape.

Heat control: Cook over medium heat so the pancakes set without burning; if pancakes brown too quickly, lower the heat slightly.

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Spiced Pumpkin Cinnamon Roll Pancakes Pinterest pin

Frequently Asked Questions

Yes—canned pumpkin puree works perfectly. Avoid pumpkin pie filling (it’s sweetened and spiced). Sweet potato puree will work but may slightly change the flavor and color.

You can mix the batter and refrigerate it for a few hours, but the leavening is most effective fresh. If refrigerating, let the batter come toward room temperature and stir gently before cooking.

Most likely the swirl was piped too close to the edge or the pan was too hot. Pipe the filling near the center and cook over medium heat so the batter sets before the butter melts out.

Serve and Enjoy

Stack the pancakes, add a pat of butter, and drizzle with maple syrup while they’re still warm so the cinnamon swirl stays soft and melty.

These pancakes make a lovely fall centerpiece—pair with coffee or spiced cider for an easy seasonal brunch.