My favorite thing in the world is when I have a recipe idea that I can’t stop thinking about and when I make it, it turns out as good as I imagined it. These Pumpkin Roll Pancakes fall into that category. I wanted to incorporate the flavors of a pumpkin roll (ya know, a pumpkin sheet cake rolled up with cream cheesy frosting filling and sliced) into a breakfast appropriate pancake. So here we’ve got fluffy spiced pumpkin pancakes that get topped with a light and creamy cream-cheese-kissed whipped cream and drizzled in pure maple syrup. It feels naughty. It’s definitely delicious. And it’s completely acceptable to consume it before 9 am. Triple win.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pancakes
- All-purpose flour
- Whole wheat flour – Hearty whole wheat pairs really well with pumpkin, so I threw some in there, but feel free to use all regular all-purpose flour if you’d like.
- Brown sugar
- Baking powder
- Baking soda
- Table salt
- Cinnamon
- Nutmeg
- Ground cloves
- Ground ginger
- Buttermilk
- Vanilla extract
- Canola oil
- Eggs
- Pumpkin puree – As always, make sure you are using 100% pumpkin puree (click here to make your own) and not pumpkin pie filling.
Topping
- Cream cheese – Full fat or low fat. Avoid fat-free.
- Powdered sugar
- Vanilla extract
- Whipping cream
- Real maple syrup – For drizzling.
How to Make Pumpkin Roll Pancakes
Step 1: Prepare Topping
- I like to make the topping first so it’s ready to go! Whip some plain whipping cream and set aside.
- Beat some cream cheese, powdered sugar, and vanilla together until smooth and creamy. Add half of the previously whipped cream and beat until smooth.
- Add the rest of the whipped cream and use a spatula to gently fold everything together. Cover and refrigerate until ready to use.
Step 2: Make the Pancakes
- First let’s mix up some dry ingredients. I use half all purpose flour and half whole wheat flour. You’ll also add a little brown sugar for sweetness, and cinnamon, nutmeg, cloves, and ginger. Plus a little baking soda and baking powder. Whisk all of those together and make sure you get any lumps of brown sugar broken up.
- In a separate bowl, mix up your wet ingredients: buttermilk, eggs, vanilla, and just a couple tablespoons of oil. And we can’t have pumpkin pancakes without pumpkin! Once that’s all mixed up, just combine your wet ingredients and your dry ingredients. I usually whisk at first and then use a rubber spatula to mix everything gently together.
- Make sure your griddle pan is nice and hot (but not piping hot, you don’t want to burn the batter! Find a nice medium.) and then use butter or nonstick spray to coat the pan. Drop batter by 1/4 cup onto the pan and cook until edges are set. Normally, I wait until I see little bubbles around the edges of pancake batter to know they’re ready to flip, but with these, usually the bubble stage is a tad too late. I flip them once I can see the edges are set and a spatula easily slides underneath.
- Flip those and cook the remaining side.
Step 3: Serve and Enjoy!
- Serve each pancake with a little dollop of the cream cheese topping and a drizzle of maple syrup. For everyday pancakes for my kids, I use good ol’ Mrs. Butterworth’s (or whatever else happens to be on sale), but I always keep 100% pure maple syrup for recipes and special pancakes like this.
Storing and Other Tips
- Store leftover pancakes in an airtight container in the refrigerator and enjoy within 2-3 day for best results.
- Avoid over mixing the pancake batter. Stir gently until just combined so they stay light and fluffy.
- A lot of readers have recommended topping these with Buttermilk Caramel Syrup!
Frequently Asked Questions
Sure! Make your topping and store in the fridge in an airtight container. Cook up your pancakes, cool completely, and layer between parchment in an airtight container then store in the fridge. When ready to serve, warm pancakes gently in the microwave or oven.
Yep! Layer cooled pancakes between sheets of parchment and store in an airtight, freezer-safe container or bag. Freeze up to 2 months. Reheat straight from frozen or thaw in the fridge overnight. Make the topping fresh!
Nope. These are great with a little butter and maple syrup. They would also be delicious with a little squirt of canned whipped cream if that’s what you have available!
While it’s not designed specifically for waffle makers, readers have reported good results using this recipe for waffles. I would just be sure to oil your waffle maker well, since waffle-specific recipes usually contain a little more oil than pancakes for easy release.
Pumpkin Roll Pancakes
Ingredients
Cream Cheese Whipped Cream
- 4 ounces cream cheese low fat is fine, but not fat free
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup whipping cream heavy or regular whipped until medium peaks form
- Real maple syrup for drizzling
Pancakes
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoons ground cloves
- ¾ teaspoons ground ginger
- 1½ cups buttermilk
- 1½ teaspoons vanilla extract
- 2 tablespoons canola oil
- 2 eggs
- ⅔ cup pumpkin puree
Instructions
Whipped Cream Topping
- Whip the plain whipping cream and set aside.
- Beat cream cheese, powdered sugar and vanilla until smooth and creamy. Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.
- Add the rest of the whipped cream and use a spatula to gently fold in (do not beat). Cover and refrigerate until ready to use.
Pancakes
- Prepare pancakes. Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Make sure to break up any clumps of brown sugar.
- In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin. Combine wet ingredients with dry and gently combine until mixed. Do not overmix.
- Heat a nonstick griddle to medium heat. When hot, use butter or nonstick spray to coat the pan. Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long). Flip pancakes and cook remaining side.
- Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.
Notes
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- Store leftover pancakes in an airtight container in the refrigerator and enjoy within 2-3 day for best results.
-
- Avoid over mixing the pancake batter. Stir gently until just combined so they stay light and fluffy.
- A lot of readers have recommended topping these with Buttermilk Caramel Syrup!
Questions & Reviews
My 11 year old son has been asking my to make pumpkin pancakes for weeks. This morning I finally decided to find a recipe. This was amazing! I loved it even without the maple syrup, just the cream! Delicious! I think I found a new fall tradition!
Last year we made these for breakfast, minus the cream cheese topping, and they were delicious with regular maple syrup. This year we tried them with a buttermilk syrup and they were spectacular; a little bit of heaven on a plate.
http://www.holidaycottagepage.com/pumpkin-roll-pancakes/
I made these for dinner tonight using 1% milk in place of buttermilk and they turned out great! My son and husband enjoyed them. I plan to freeze the leftover pancakes– they hear up fine in the microwave!
Do you think that you could freeze these too?
The pancakes freeze well. I put them in the toaster, which has a frozen setting, to warm.
These were FABULOUS!!! Was thinking of making pumpkin scones this morning, but that idea got derailed when I saw these! WOW.
And you can make them with 100% whole wheat flour and coconut oil to make them healthier (I don’t put sweetener in my pancakes if we’re putting anything sweet on top). I had to double these for my girls, but only had 3/4c whipping cream. No matter – they were still great! Oh, and I used sucanat & maple syrup IN the cream cheese topping instead of xxx sugar. (And then we didn’t need maple syrup poured over, altho I’m sure no one would have objected…!)
Oh, and I didn’t make quite as tall a stack (how did you keep them from sliding?), but I did enjoy two 3 pumpkin stacks myself. 🙂
Planning on making these again for Christmas breakfast! Thank you!!!
So I took a gamble and made the cream and batter the day before and they were delicious and so gourmet for camping, yet so easy! The cream didn’t separate or anything either:)
Can I make the batter and/or cream cheese topping the night before?
Yep- both 🙂
Yummmmmm!! We are camping tomorrow night and i really want to make these Sunday morning. First, will the batter hold up if I make it and bring it in the cooler? Or should i keep the wet and dry separate? Also, will the whipped cream mixture last sealed up in a Tupperware?
I’m reading this post and thinking, “if you could resist eating the whole batch? Really, who eats a whole batch of pancakes? I mean, I like pancakes, but that’s still A LOT of pancakes.” And then I made them. And I ate them. And OH MY!!! Eyes opened! By the way, I’m spreading word about your website like wild fire. I make food for church activities and coworkers all the time and all the credit goes to you. In fact I made a zucchini cheese quiche for my coworkers and several of them have been extra nice since then…I think in hopes that they will get to experience such delight again. Oh the power of good food! Thanks for sharing some amazing-ness!!