If I could have this breakfast every day all year round, I would. Of course, this recipe for Pumpkin Cinnamon Roll Pancakes is especially delicious around Fall, but you can enjoy them whenever you want. They are that good. These pumpkin pancakes are so fluffy and have just the right amount of spice and sweetness. The cinnamon roll swirl in the center of each pancake is the perfect addition to this recipe. I hope that you enjoy this recipe, combining the warm and cozy flavors of fall with the classic cinnamon roll flavors, as much as I do!

A stack of pumpkin pancakes with white icing and syrup sits on a plate surrounded by mini pumpkins and autumn leaves. A fork rests in the pancakes, revealing a soft, orange interior. A white pitcher is in the background.

How To Make Pumpkin Cinnamon Roll Pancakes

I promise you that this recipe is so much easier to make than you might think! This is the perfect recipe to make for your family on a slow Sunday to enjoy together. This recipe is also great for making ahead and freezing so that you can pop a pancake or two in the microwave at a time to enjoy these delicious fall pumpkin spice flavors whenever you want :)

Mix dry ingredients – whisk together flour, baking powder, cinnamon, nutmeg, allspice, ginger, and salt.
Combine wet ingredients – blend pumpkin puree with sugars, eggs, vanilla, melted butter, and milk until smooth.
Incorporate dry into wet – gently mix until just combined; avoid over-mixing for fluffy pancakes.
Prep your cooking surface – heat a non-stick skillet or griddle over medium heat and grease with butter.
Cook pancakes – scoop batter onto the skillet and cook until bubbles form on top.
Add cinnamon swirl – pipe the cinnamon sugar mixture onto each pancake while cooking for that signature roll flavor.

A person cooks two large cinnamon swirl pancakes on a greased electric griddle in a modern kitchen with a marble countertop and white cabinets.

Flip and finish cooking – cook the other side until golden brown.
Make the glaze – combine confectioner’s sugar, vanilla, and milk or water for a smooth vanilla drizzle.
Serve warm – layer pancakes with cinnamon swirls and drizzle with the vanilla glaze and maple syrup.

Recipe Tips

Don’t overmix the batter: Overmixing can make your pancakes dense. Mix just until combined.
Use real butter: Melted butter in both the batter and on the skillet adds richer flavor.
Pipe cinnamon swirls carefully: The edges can bubble, which creates a delicious crisp.

How to Store Pumpkin Cinnamon Roll Pancakes

Short-term: Keep pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet for the best texture :)
Long-term: Freeze pancakes individually on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in the microwave or oven directly from frozen.

A stack of pancakes drizzled with white icing and syrup sits on a plate, surrounded by small pumpkins and colorful autumn leaves, evoking a festive fall atmosphere.

Recipe Variations

Chocolate Pumpkin Cinnamon Roll Pancakes: Add mini chocolate chips to the batter.
Cream Cheese Glaze: Mix 2 oz cream cheese with powdered sugar and a splash of milk for a richer topping.
Vegan Version: Replace eggs with flax eggs, milk with almond or oat milk, and butter with coconut oil.
Gluten Free Version: Replace the all-purpose flour with Gluten Free 1:1 ratio all-purpose flour to make these pumpkin cinnamon roll pancakes gluten-friendly :)

A stack of pancakes drizzled with white icing sits on a plate surrounded by pumpkins and autumn leaves. A hand with a fork is cutting into the top pancake. A small pitcher of syrup is in the background.

Homemade Pumpkin Pancake Recipe Tips

Use fresh pumpkin puree: It has a brighter flavor than canned.
Spice it up: Adjust cinnamon, nutmeg, and ginger to taste. Pumpkin spice lovers can add 1/4 tsp cloves for extra warmth.
Make them thick and fluffy: Rest the batter for 5 minutes before cooking; this allows the baking powder to activate and gives a better rise. Optional, but a great little life hack :)

How Long to Cook Pancakes on Each Side?

Cook each side for 2-4 minutes on medium heat.
Flip when the edges look set and the bottom is golden brown.
The cinnamon swirl may brown faster—don’t worry, it adds crunch and flavor.