Gluten Free Pumpkin Cinnamon Roll Pancakes

These Pumpkin Cinnamon Roll Pancakes are a gluten free indulgence, infused with a luxurious cinnamon swirl and topped with cream cheese icing!

Pumpkin Cinnamon Roll PancakesSo yesterday I may have gone a little cray and bought myself a few several things at Anthropologie and Free People. They’re like, right next door to each other which makes it impossible to visit one without stopping in the other. Whenever I have a little trip coming up I tend to use it as an excuse to buy myself some pretty new things. I also may have been bored because John is out of town all week and retail therapy is the best cure for boredom.

Pumpkin Cinnamon Roll Pancakes My upcoming trip is to Austin for the BlogHerFood Conference. I went last year in Chicago and it was so awesome meeting and chatting with other food blog nerds like myself and learning new bloggy skills, so I’m really looking forward to it.

But I checked the weather to plan my outfits and it’s going to be in the 90’s and I am so not prepared for that, wardrobe-wise. Santa Barbara is crazy casual, so hot weather attire usually consists of cutoffs, flip flops, skimpy tanks and cutesy day dresses. Which is fine but not really appropriate conference wear, so I felt justified in my spree. Whatever we need to tell ourselves to avoid buyer’s remorse…

Pumpkin Cinnamon Roll Pancakes It was weird though shopping for summery clothes in October when I am currently all about the autumn feels. Don’t we all need pumpkin spice lattes and fall scented candles and cozy sweaters and riding boots in our lives right now? So I made these super autumn-y Pumpkin Cinnamon Roll Pancakes as a consolation prize to myself for spending an October weekend in sweltering Austin heat. Gotta have pumpkin recipes in the fall.

And they were so stupid good. So good that I froze half the batch so I wouldn’t eat them all in one sitting. And then I popped two in the microwave last night and ate them for dessert.

Pumpkin Cinnamon Roll Pancakes I saw Bobby Flay make a regular pumpkin-less version of these (have you ever watched Brunch with Bobby on the Food Network btw? He’s doing insane things with brunch there that make me drool all over my tv) and decided I had to make my own pumpkin-y version. And gluten free because why not.

I changed up the cinnamon swirl too. I found his to be way too watery, making my first attempt a major fail because the swirl just ran everywhere. So instead of heating up the mixture like he did I used room temperature butter and added a bit of gluten free flour to help give it a thicker consistency. You want it to be thick, like toothpaste.

Pumpkin Cinnamon Roll PancakesThat way when the pancake hits the pan and you start to see the first little bubbles (after just a minute or so) you can pipe in your swirl and it will stay put. You still want the pancake to be sort of wet so that the swirl has a chance to sink into the pancake, so don’t wait too long to pipe out your swirl, and then keep cooking it on that side for another minute or two before you flip.

Pumpkin Cinnamon Roll PancakesThen flip and cook for another minute or two on the other side, and when it’s done you should have this epic result:

Pumpkin Cinnamon Roll PancakesSwoon. Are you dying over these Pumpkin Cinnamon Roll Pancakes or what? Are they making all your fall food dreams come true?

Pumpkin Cinnamon Roll PancakesI love that they’re gluten free too because I can eat like five without that heavy gluten gut bomb feeling. I’m not exclusively gluten free but I do like to limit my gluten intake, so these Pumpkin Cinnamon Roll Pancakes are such a nice GF splurge. I made them with Trader Joe’s all-purpose gluten free flour, so if you’re a gluten lover you can swap out regular flour for the exact same amount. They’re so light and fluffy though, you honestly don’t even miss the G at all!

Pumpkin Cinnamon Roll PancakesAre any of you fellow food bloggers going to BlogHer Food in Austin? I’d love to meet up if you are! Do the rest of you have any fun fall travel plans? Or make sneaky purchases while your husbands are away? Heehee! Don’t forget to tag #LePetitEats on Instagram if you make these Gluten Free Pumpkin Cinnamon Roll Pancakes!

Pumpkin Cinnamon Roll Pancakes


 

Gluten Free Pumpkin Cinnamon Roll Pancakes

These Pumpkin Cinnamon Roll Pancakes are a gluten free indulgence, infused with a luxurious cinnamon swirl and topped with cream cheese icing!

Servings 10
Author Denisse

Ingredients

  • For the cinnamon swirl:
  • 6 tablespoons butter softened to room temperature
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon gluten free all-purpose flour
  • For the cream cheese icing:
  • 4 ounces cream cheese room temperature
  • 1/4 cup butter room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the pancakes:
  • 2 cups gluten free all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 cup canned pumpkin
  • 1 1/2 cups buttermilk
  • 3 tablespoons butter melted
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  1. For the cinnamon swirl: In a small bowl, mix together butter, brown sugar, cinnamon and flour until smooth and thick. Transfer to a piping bag with a small tip or a ziplock bag.
  2. For the glaze: In a small bowl, whisk together cream cheese, butter, powdered sugar and vanilla until smooth. Set aside.
  3. For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
  4. Heat a large nonstick pan over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a thinner pancake.
  5. When the pancake just begins to form bubbles on the surface (after about 1-2 minutes), pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl, being careful not to get too close to the edges. Continue to cook for another 1-2 minutes, then carefully flip and continue cooking for about 1 minute longer. Repeat process with remaining batter and cinnamon swirl (you can keep the cooked pancakes warm by storing them on a baking sheet in a 200 degree oven).
  6. To serve, drizzle with cream cheese icing.

Products I recommend for this recipe:


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