Pumpkin Cinnamon Roll Pancakes

Pumpkin cinnamon roll sheet pan pancakes.

5 from 1 vote

These pumpkin cinnamon roll sheet pan pancakes are the perfect cozy breakfast for fall! Soft and fluffy pumpkin pancakes are baked in one pan with swirls of buttery cinnamon sugar on top, then finished with a creamy glaze for the perfect combo of pumpkin and cinnamon roll flavors.

Prep Time15

Cook Time13

Total Time28

Course: Breakfast

Cuisine: American

Servings: servings

Author: Lily Payen

Ingredients

Cinnamon Sugar Swirl

3 tbsp melted butter
¼ cup brown sugar
2 tsp ground cinnamon
1 tbsp all-purpose flour

Pancake Batter

2 cups all-purpose flour
4 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
4 tbsp unsalted butter melted and cooled
2 large eggs
½ cup pumpkin puree
1 cup milk
¼ cup maple syrup
2 tsp vanilla extract

For Optional Cream Cheese Glaze

4 tbsp cream cheese softened (2 oz)
4 tbsp powdered sugar
1 tbsp milk

US Customary - Metric

Instructions

Preheat the oven to 425°F and grease a 9x13-inch baking pan.
In a small bowl, whisk together the melted butter, brown sugar, ground cinnamon, and flour for the cinnamon swirl mixture. Set aside to thicken slightly while you prepare the pancake batter.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, whisk together the eggs, melted butter, and pumpkin puree until smooth. Add the milk, maple syrup, and vanilla extract and whisk until fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared baking dish and spread it into an even layer. Transfer the cinnamon swirl mixture to a piping bag or small zip-top bag with the corner snipped off. Pipe swirls all over the top of the pumpkin pancake batter.
Bake for 12 to 13 minutes, or until the center is set and the top is lightly golden. For the optional glaze, whisk together the softened cream cheese, powdered sugar, and milk until smooth. Spread or drizzle the glaze over the warm pumpkin cinnamon roll pancakes, then slice into squares and serve.

Notes

Let the cinnamon swirl mixture sit while you make the batter so it thickens and isn't liquidy in consistency. This helps it pipe more cleanly onto the pancake batter without sinking in. To speed up the process, you can pop it in the fridge for a few minutes as you prep the other ingredients.
Do not overmix the pancake batter. Mix just until the ingredients are combined. A few small lumps are perfectly fine and will help keep the pancakes soft and fluffy.
The pumpkin makes this batter a little thicker than a traditional pancake batter. It should still be easy to spread into the pan. If yours seems thick, you can mix in 1 to 2 tablespoons of additional milk.
Grease the baking pan well so the pancake squares release easily after baking.

Nutrition

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