Start your fall mornings with these Cinnamon Swirl Pumpkin Pancakes, a delicious twist on the viral cinnamon roll pancake trend! Made with your favorite pumpkin pancake mix or homemade pumpkin spice batter, each pancake gets a gooey cinnamon swirl for extra indulgence. Cooked in our Silver Dollar Pancake Pan, they’re perfectly round and fun-sized and ideal for fall breakfasts or brunches. Top with maple syrup or cream cheese glaze for the ultimate autumn treat kids and adults will love.
Note: The pan featured in the image has been discontinued. For a similar result, we recommend making this recipe in our Silver Dollar Pancake Pan.
Cinnamon Swirl:
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Pumpkin Pancakes:
- Pumpkin pancake mix or homemade recipe of your choice*
*Note: You can use a pumpkin pancake mix of your choice for this recipe, even gluten free pancake mix. Or make a homemade pancake recipe of choice.
In a small bowl mix together melted butter, brown sugar, cinnamon, and pumpkin pie spice until brown sugar is dissolved. Place mixture in the fridge for 5 minutes to firm up slightly. Once firm, add this mixture to a piping bag.
In a medium bowl, mix Pumpkin Pancake mix according to the instructions on the box.
Preheat Silver Dollar Pancake Pan over medium-low heat and brush with unsalted butter. Pour 2 Tbsp batter into 3-4 cavities and be sure batter spreads to the edges of the cavities. Quickly pipe a spiral of cinnamon swirl into each pancake. Cook until the center bubbles and edges become brown. Carefully flip each pancake into an open cavity and continue cooking until no wet batter remains. Pro tip: Only fill 3-4 cavities at a time and leave open cavities for easy flipping. Repeat steps with remaining batter. Top with maple syrup, pecans, and homemade cinnamon butter for an extra taste of Fall!
Watch recipe how-to video
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