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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 2 tablespoons brown sugar These dry ingredients are the base of our pancakes. The flour gives them structure, while the baking powder and baking soda help them rise. Ground cinnamon and nutmeg add warm, cozy flavors that scream fall. Salt balances the sweetness from the brown sugar. - 1 cup pumpkin puree - 1 cup buttermilk - 1 large egg - 2 tablespoons melted butter Pumpkin puree brings a rich, creamy texture and a lovely color. Buttermilk adds tanginess and helps the pancakes stay moist. The egg binds everything together, while melted butter adds a touch of richness. - ½ cup powdered sugar - 2 teaspoons milk - 1 teaspoon vanilla extract This icing is easy to make and super tasty. It adds sweetness and makes the pancakes feel special. The vanilla extract gives a nice depth of flavor to the icing, making it a perfect drizzle on top of the warm pancakes. First, grab a large bowl. Whisk together: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 2 tablespoons brown sugar Make sure everything is mixed well. This will give your pancakes the right texture and flavor. In a different bowl, mix: - 1 cup pumpkin puree - 1 cup buttermilk - 1 large egg - 2 tablespoons melted butter Stir these until you see a smooth blend. This mix adds moisture and a warm pumpkin flavor. Now, gently pour the wet mix into the dry bowl. Stir them together slowly. You want to combine them just enough. It's okay to leave a few lumps. Overmixing will make your pancakes tough. Next, heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter to avoid sticking. For each pancake, pour about ¼ cup of batter onto the skillet. Cook until bubbles form on top, which takes about 2-3 minutes. When the edges look set, flip the pancake with a spatula. Cook for another 2-3 minutes until they are golden brown. Remove the pancakes and keep them warm on a plate. In a small bowl, whisk together: - ½ cup powdered sugar - 2 teaspoons milk - 1 teaspoon vanilla extract Keep mixing until it’s smooth and creamy. This icing adds a sweet finish to your pancakes. Drizzle your icing over the warm pancakes right before serving. For a fun touch, add some pumpkin seeds or a light dusting of cinnamon on top. Enjoy your flavorful fall treat! To get the best pancake texture, avoid overmixing the batter. Mixing too much makes the pancakes tough. Just stir until the dry and wet ingredients combine. It's okay to have small lumps in the batter. They help keep the pancakes fluffy. Cooking at the right temperature is key. Preheat your skillet over medium heat. If it’s too hot, pancakes burn on the outside and stay raw inside. Cook each side for about 2-3 minutes. Look for bubbles forming on top before you flip them. You can serve these pancakes with many toppings. Try fresh fruit like bananas or berries. A dollop of whipped cream adds sweetness too. For something different, add a sprinkle of pumpkin seeds for crunch. Don’t forget the warm maple syrup on the side! Pair your pancakes with a hot drink. Coffee or chai tea works great. A glass of apple cider can also complement these fall flavors. If you can’t find pumpkin puree, use mashed sweet potatoes or butternut squash. These will give a similar taste and texture. For a dairy-free option, you can replace buttermilk with almond milk mixed with a splash of vinegar. This dairy-free buttermilk works well in pancakes too. Just let it sit for a few minutes before using it in your mix. {{image_4}} You can make these pancakes even better by adding nuts. Chopped walnuts or pecans bring a crunchy texture. They also add a nice flavor contrast to the soft pancakes. Just mix them into the batter before you cook. Start with about ¼ cup of nuts for a great taste. If you love chocolate, try adding chocolate chips. They melt and create gooey pockets of sweetness. Just fold ½ cup of chocolate chips into the batter. This twist makes the pancakes extra fun and indulgent. Kids especially love this version! Want to make these pancakes healthier? You can reduce sugar and calories easily. Try using less brown sugar in the batter. You might also swap some all-purpose flour for whole wheat flour. This keeps the flavor and adds fiber. Another tip is to use a sugar substitute for the icing. These small changes can make a big difference without losing taste. After making Cinnamon Roll Pumpkin Pancakes, let them cool completely on a wire rack. This step prevents sogginess. Once cooled, stack pancakes with parchment paper between each one. Place them in an airtight container. Store the container in the fridge for up to three days. This method keeps them fresh and ready for your next breakfast! When you want to enjoy leftover pancakes, the best way to reheat them is in a skillet. Heat the skillet over medium-low heat. Place the pancakes in the skillet and warm for about one minute on each side. This method keeps them moist and fluffy. You can also use the microwave, but be careful not to overheat. Heat for about 15-20 seconds at a time until warm. To freeze your pancakes, first, allow them to cool completely. Then, layer them with parchment paper in a freezer-safe bag. Squeeze out as much air as possible before sealing. Pancakes can be frozen for up to two months. When you're ready to eat them, thaw overnight in the fridge. Reheat them in a skillet or microwave. Expect them to taste just as good as fresh! Yes, you can make these pancakes ahead. Prepare the batter and store it in the fridge for up to 24 hours. Just remember to mix it again before cooking. You can also cook the pancakes and keep them warm. Pancakes are done when they are golden brown. Look for bubbles forming on the surface. The edges should look set. This usually takes about 2-3 minutes per side. If you don’t have buttermilk, you can make a substitute. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will work well in your pancake recipe. Yes, you can double the recipe easily. Just multiply all ingredients by two. This will give you more delicious pancakes for family or friends. To keep pancakes warm, stack them on a plate. Cover them with a clean kitchen towel or foil. You can also place the plate in a low oven, around 200°F, while you cook the rest. This keeps them warm without drying them out. This post covered everything you need for Cinnamon Roll Pumpkin Pancakes. We explored all ingredients, from dry to wet. I shared step-by-step cooking instructions and useful tips for perfect results. You learned about variations to mix things up and how to store leftovers. In summary, these pancakes are easy and fun to make. With a few simple steps, you'll impress anyone at breakfast. Enjoy every bite and experiment with different toppings!

Cinnamon Roll Pumpkin Pancakes

Indulge in the flavors of fall with these Cinnamon Roll Pumpkin Pancakes! These fluffy and spiced pancakes come together quickly and are drizzled with a creamy icing for the perfect breakfast treat. With a prep time of just 10 minutes, they are ideal for busy mornings or cozy weekends. Click to explore the full recipe and bring some autumn warmth to your table! #CinnamonRollPancakes #PumpkinRecipes #FallBreakfast #BrunchIdeas
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Ingredients
  

1 cup all-purpose flour

1 cup pumpkin puree

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

2 tablespoons brown sugar

1 cup buttermilk

1 large egg

2 tablespoons melted butter

½ cup powdered sugar (for icing)

2 teaspoons milk (for icing)

1 teaspoon vanilla extract (for icing)

Instructions
 

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and brown sugar until thoroughly combined. Set this mixture aside as you prepare the wet ingredients.

    Prepare Wet Ingredients: In a separate bowl, combine the pumpkin puree, buttermilk, large egg, and melted butter. Mix these ingredients until smooth and well incorporated.

      Combine Mixtures: Gently pour the wet mixture into the bowl containing the dry ingredients. Carefully stir the two mixtures together until just combined; be cautious not to overmix. A few small lumps in the batter are perfectly fine.

        Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a thin layer of butter to prevent sticking.

          Cook the Pancakes: For each pancake, pour approximately ¼ cup of batter onto the heated skillet. Cook until bubbles form on the surface and the edges appear set, which should take about 2-3 minutes.

            Flip and Finish Cooking: Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown and thoroughly cooked. Once done, remove them from the skillet and keep them warm on a plate.

              Make the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and creamy. This will serve as your delicious icing.

                Serve: Drizzle the prepared icing over the warm pancakes immediately before serving.

                  Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

                    - Presentation Tips: Stack the pancakes neatly on a serving plate, generously drizzle the icing over the top, and add a light dusting of cinnamon for a decorative touch. For a delightful crunch, sprinkle some pumpkin seeds on top and serve with a side of warm maple syrup. Enjoy your delicious breakfast treat!