Dessertsclosetcooking
Pumpkin Cinnamon Roll Pancakes with Caramel Cream Cheese Frosting
Pumpkin pancakes with a swirl of cinnamon cooked right into them served topped wit a caramel cream cheese ‘frosting’. Mornings could not get any better than this!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- microwave
📝 Preparation Steps
1
Mix the butter, brown sugar and cinnamon, place them in the corner of a small plastic bag and set aside.
cup brown sugar1/2brown sugar1 tablespoonteaspoons cinnamon1 1/2cinnamon1 teaspoon
2
Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.
baking powder1 teaspoonteaspoons cinnamon1 1/2cinnamon1 teaspoon
3
Mix the egg, milk, pumpkin puree, butter and brown sugar in another bowl.
egg1milk1 cupcup brown sugar1/2brown sugar1 tablespoon
4
Mix the dry ingredients into the wet ingredients.
5
Heat a pan and melt a touch of butter in it.
6
Pour 1/3 cup of the mixture into the pan.
7
Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
teaspoons cinnamon1 1/2cinnamon1 teaspoon
8
Heat until the surface starts to bubble and the bottom is golden brown, about ⏱️ 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about ⏱️ 1-2 minutes.
9
Mix the caramel sauce and cream cheese, give them a ⏱️ 15-25 seconds in the microwave and drizzle over the pancakes.
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