Pumpkin Cinnamon Roll Pancakes

Tis the season - for pumpkins! I certainly do love this time of year, the leaves are falling and making that great crunching sound as you walk by. The air seems fresh and last but not least, its Thanksgiving! This means turkey with all the fixings and of course pumpkin pie. You can't get sick of pumpkin pie, but this year I thought I'd play around a bit more with pumpkin and try something new.

I don't know if you know this, but I am a breakfast person. It is in fact "the most important meal of the day" - I'm quoting my husband. I agree with him, so today I decided to make Pumpkin Cinnamon Roll Pancakes, a recipe I found a few weeks ago that I knew I had to make this THIS weekend.

Enjoy! We sure did!


Cinnamon Filling
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

Vanilla Cream Glaze
1 heaping cup of powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk


Pumpkin Pancakes
1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

Directions

In a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds or until butter is just melted. Whisk the ingredients together and place in the refrigerator.

In a small bowl add powdered sugar and and whisk in the heavy cream and vanilla until the mixture resembles a thick batter. Next, add the milk one tablespoon at a time, whisking until smooth – about 3-5  minutes. Set aside.

In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.

Then add the dry ingredients to the pumpkin mixture and mix until just combined. Do not over mix.

Check on the cinnamon filling. Whisk mixture again as the butter has probably began to separate. Pour into a sandwiched-sized ziplock bag.

Heat large skillet over medium-low heat.  Scoop about 3/4 cup(I used an ice cream scoop) batter onto the skillet. Cut a small(start tiny - you can always cut bigger) corner of your ziplock bag of filling and squeeze a spiral of the filling onto the top of the pancake - starting from the center. When bubbles begin to appear on the surface of the pancake, flip carefully with a large thin spatula, and cook until browned on the underside, 2 to 3 minutes.

Drizzle with the vanilla glaze and enjoy!

Although this recipe is time consuming, it's definitely worth it! Thanks Recipe Girl!!