With a cinnamon swirl and a cream cheese glaze, these pumpkin spice pancakes will become a family favorite throughout the fall and on Thanksgiving morning.
Ingredients
2cupspreferred pancake batter with half of oil/butter replaced with pumpkin puree
OR from scratch:
1 1/2cupsall-purpose flour
3 1/2teaspoonsbaking powder
1teaspoonsalt
1tablespoongranulated sugar
1 1/4cupsmilk
1large egg
1 1/2tablespoonsbuttermelted
2Tablespoonspumpkin puree
Cinnamon Swirl:
3Tablespoonsbutter
1/4cupbrown sugar
1/2teaspooncinnamon
Cream Cheese Glaze:
4Tablespoonsbutterroom temperature
2Tablespoonscream cheeseroom temperature
1/2cupconfectioners' sugar
1/2teaspoonvanilla extract
+ milkoptionally, to thin out
Instructions
Start out by making the cinnamon swirl mixture. Melt the butter in a pan, stir in the brown sugar and cinnamon and set aside to cool.
Heat your pancake skillet, add oil or nonstick spray if necessary.
Make your pancake batter by stirring together all pancake ingredients with a wooden spoon. Scoop a 1/3 to 1/2 cup portion onto the skillet.
As the pancake starts to cook, spoon the cinnamon swirl mixture into a piping bag or plastic bag. Once the pancake is almost fully cooked on one side, snip off the end of the bag and add a swirl of cinnamon on top of the cooking pancake. Allow the cinnamon mixture to set for at least one minute before flipping and cooking full on the other side.
Repeat for all pancakes. Meanwhile, whip together the cream cheese glaze. You can drizzle this over the pancakes with a spoon or with an additional piping bag - your choice.