Pumpkin Cinnamon Roll Pancakes with Pecans
Pumpkin Cinnamon Roll Pancakes with Pecans
Ingredients
For the Pumpkin Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree, not pie filling
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup chopped pecans
- 1 tablespoon vegetable oil, as needed, for griddle
For the Cinnamon Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tablespoon milk
For the Whipped Honey Cinnamon Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
For Serving
- 1/2 cup maple syrup, warm, as needed
Instructions
- 1
Prepare the Cinnamon Swirl: In a small bowl, whisk together the 1/2 cup light brown sugar, 1 tablespoon ground cinnamon, and 1 tablespoon all-purpose flour. Stir in the 1/4 cup melted unsalted butter and 1 tablespoon milk until smooth. Transfer the mixture to a small piping bag or a zip-top bag with a small corner snipped off.
⏱️ 5 min
- 2
Prepare the Pancake Dry Ingredients: In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.
⏱️ 5 min
- 3
Prepare the Pancake Wet Ingredients: In a separate medium bowl, whisk together the 1 cup pumpkin puree, 1 cup milk, 2 lightly beaten large eggs, 1 teaspoon vanilla extract, and 1/4 cup melted and cooled unsalted butter.
⏱️ 3 min
- 4
Combine Pancake Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. Gently fold in the 1/2 cup chopped pecans.
⏱️ 2 min
- 5
Make the Whipped Honey Cinnamon Butter: In a small bowl, using an electric mixer or whisk, beat the 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1/2 teaspoon ground cinnamon until light and fluffy, about 1-2 minutes.
⏱️ 3 min
- 6
Cook the Pancakes: Heat a griddle or large non-stick skillet over medium-low heat (around 300-325°F). Lightly grease with vegetable oil. Pour about 1/4 cup of pancake batter per pancake onto the hot griddle.
⏱️ 2 min•🌡️ 325
- 7
Add the Cinnamon Swirl: Immediately after pouring the batter for each pancake, pipe a spiral of the cinnamon swirl mixture onto the top of the wet batter. Start from the center and work your way out.
⏱️ 1 min
- 8
Flip and Finish Cooking: Cook pancakes for 3-4 minutes, or until bubbles begin to form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
⏱️ 7 min
- 9
Serve: Stack the warm pumpkin cinnamon roll pancakes on plates. Top generously with a dollop of the whipped honey cinnamon butter and drizzle with warm maple syrup. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Cinnamon Roll Pancakes with Pecans
Ingredients
For the Pumpkin Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree, not pie filling
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup chopped pecans
- 1 tablespoon vegetable oil, as needed, for griddle
For the Cinnamon Swirl
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tablespoon milk
For the Whipped Honey Cinnamon Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
For Serving
- 1/2 cup maple syrup, warm, as needed
Instructions
- 1
Prepare the Cinnamon Swirl: In a small bowl, whisk together the 1/2 cup light brown sugar, 1 tablespoon ground cinnamon, and 1 tablespoon all-purpose flour. Stir in the 1/4 cup melted unsalted butter and 1 tablespoon milk until smooth. Transfer the mixture to a small piping bag or a zip-top bag with a small corner snipped off.
⏱️ 5 min - 2
Prepare the Pancake Dry Ingredients: In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.
⏱️ 5 min - 3
Prepare the Pancake Wet Ingredients: In a separate medium bowl, whisk together the 1 cup pumpkin puree, 1 cup milk, 2 lightly beaten large eggs, 1 teaspoon vanilla extract, and 1/4 cup melted and cooled unsalted butter.
⏱️ 3 min - 4
Combine Pancake Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. Gently fold in the 1/2 cup chopped pecans.
⏱️ 2 min - 5
Make the Whipped Honey Cinnamon Butter: In a small bowl, using an electric mixer or whisk, beat the 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1/2 teaspoon ground cinnamon until light and fluffy, about 1-2 minutes.
⏱️ 3 min - 6
Cook the Pancakes: Heat a griddle or large non-stick skillet over medium-low heat (around 300-325°F). Lightly grease with vegetable oil. Pour about 1/4 cup of pancake batter per pancake onto the hot griddle.
⏱️ 2 min•🌡️ 325 - 7
Add the Cinnamon Swirl: Immediately after pouring the batter for each pancake, pipe a spiral of the cinnamon swirl mixture onto the top of the wet batter. Start from the center and work your way out.
⏱️ 1 min - 8
Flip and Finish Cooking: Cook pancakes for 3-4 minutes, or until bubbles begin to form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
⏱️ 7 min - 9
Serve: Stack the warm pumpkin cinnamon roll pancakes on plates. Top generously with a dollop of the whipped honey cinnamon butter and drizzle with warm maple syrup. Serve immediately.
⏱️ 2 min