Pumpkin Roll Pancakes
If you love pumpkin rolls with cream cheese filling, you'll also love these pumpkin roll pancakes! Pumpkin spiced pancakes are layered with cream cheese whipped cream and drizzled with maple syrup! The perfect fall breakfast!
Servings 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.
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- 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!
Nutrition
Calories: 206kcal, Carbohydrates: 22g, Protein: 5g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 51mg, Sodium: 336mg, Potassium: 147mg, Fiber: 2g, Sugar: 10g, Vitamin A: 2482IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
Calories: 206kcal
Cost: $8
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