Sunday, December 11, 2011

Pumpkin Cinnamon Roll Pancakes

I posted the Cinnamon Roll Pancakes, and they were delicious.
Today I made the Pumpkin Cinnamon Roll Pancakes from the same blog - they were delicious!
It made 2 big pancakes each for my and the boyf. Plus, 2 for each of us for breakfast tomorrow.
The only thing I changed from the original recipe is the subbing of 1C skim milk & 1/2C half & half for the listed 1.5C whole milk because I never have whole milk in my house.

cinnamon filling
1 stick butter, melted
3/4C brown sugar
1 tbs cinnamon

cream cheese icing
1/2 stick butter
2oz cream cheese
3/4C powdered sugar
1/2 tsp vanilla extract

1C milk
1/2C half and half
1C pumpkin puree
2 eggs
2 tbs canola oil
2 tbs apple cider vinegar
2C flour
1 tbs baking powder
1/2 tsp baking soda
2 tbs pumpkin pie spice
1/2 tsp salt
1 tbs brown sugar

  1. Prepare cinnamon filling: In small bowl, whisk butter, brown sugar, and cinnoman together. Pour filling into sandwich bag and snip off an end. Put in small bowl on the counter until you start pancake making (otherwise it drips on the counter).
  2. Prepare icing: In microwave, heat butter and cream cheese 45 seconds. Whisk in powdered sugar and vanilla until smooth. Set aside.
  3. Prepare batter: In large bowl (I used my KitchenAid Stand Mixer), combing milk, half and half, pumpkin, eggs, oil, and vinegar. Add flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar little by little to milk mixture.
  4. Heat greased skillet on medium heat. Scoop desired amount of batter into skillet and swirl cinnamon filling on top of batter. Once pancake batter starts to bubble, flip pancake so both sides are cooked.
  5. After cooked and on a plate, top with icing.
  6. Enjoy!

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