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–+ servings
A slice taken out of a stack of pumpkin cinnamon roll pancakes.

Pumpkin Cinnamon Roll Pancakes

Gaby Dimova
These viral Pumpkin Cinnamon Roll Pancakes are one of my favorite vegan breakfasts. From the real pumpkin to the warm cinnamon swirl, each bite is spiced and perfectly fluffy.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 333 kcal

Ingredients
  

  • 1 cup all-purpose flour 120g
  • ½ cup canned pumpkin
  • ¾ cup + 1 tablespoon canned coconut milk
  • 3 teaspoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 teaspoon vanilla
  • pinch of salt

Cinnamon Filling Ingredients

  • 3 tablespoon vegan butter⁣
  • ¼ cup coconut sugar
  • 1 teaspoon ground cinnamon⁣

Cream Cheese Drizzle Ingredients

  • ⅓ cup vegan cream cheese
  • 2 tablespoon maple syrup
  • 2 tablespoon coconut milk

Instructions
 

  • Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.
  • Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.⁣
  • Grease your pan and turn on the heat to low. Add about ¼ cup of batter to the pan for each pancake.
  • Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.
  • Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.
  • Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.
  • ⁣To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.
  • Pour the cream cheese icing over your pumpkin cinnamon roll pancakes and dig in!

Notes

  • Cook the pancakes over low heat with a lid on the pan, instead of flipping them. This helps them steam through evenly while keeping the cinnamon swirl from burning.
  • If the cinnamon filling is too runny to pipe, chill it in the fridge for 5–10 minutes. This helps it firm up so it’s easier to swirl into the pancakes. 
  • No piping bag? A Ziploc bag works just as well. Simply fill it, press out the air, seal it, and snip a small corner for an easy DIY piping bag.

Nutrition

Calories: 333kcalCarbohydrates: 40gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 398mgPotassium: 191mgFiber: 3gSugar: 14gVitamin A: 4136IUVitamin C: 1mgCalcium: 184mgIron: 3mg
Keyword Pumpkin Cinnamon Roll Pancakes
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