These easy Pumpkin Cinnamon Swirl Pancakes are a gluten free breakfast or brunch treat, infused with a luxurious cinnamon swirl and topped with cream cheese icing! Perfect for the holidays.

Gluten-free Pumpkin Cinnamon Swirl Pancakes aka. the best pancakes ever! 

So 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.

The reason for shopping is my upcoming trip to Austin for the BlogHerFood Conference. 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, so I felt justified in my spree. Whatever we need to tell ourselves to avoid buyer’s remorse…

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. Gotta have pumpkin recipes in the fall!

Reasons to love these Pumpkin Cinnamon Roll Pancakes: 

These pumpkin cinnamon roll pancakes are the best pancakes ever.  I kid you not.  If you like cinnamon rolls, and pumpkin.  And all things topped with cream cheese icing.  And decadent breakfast dishes.  Is that you? Then this is your new favorite breakfast.  

These are SO insanely 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.

I 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.

How to make Pumpkin Cinnamon Swirl Pancakes 

How to make the perfect Cinnamon Swirl batter:

I saw Bobby Flay make a regular pumpkin-less version of these pancakes that made me drool all over my tv. So I decided I had to make my own pumpkin-y version.

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.

That way when the cinnamon roll 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.

How to make the maple glaze and pumpkin pancake batter: 

How to get the perfect Cinnamon Swirl Pancakes: 

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.

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

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

Do I have to use gluten-free flour? 

I made this cinnamon roll pancakes recipe with Trader Joe’s all-purpose gluten free flour. If you’re a gluten lover you can swap out regular flour for the exact same amount.

Tips for making the perfect Pumpkin Cinnamon Roll Pancakes: 

• You want your cinnamon swirl mixture to be thick like toothpaste. You might have to add a bit more flour to the mixture if it still feels to runny.
• Make sure your cream cheese and butter are at room temperature for making the glaze. 
• For easy flipping, I recommend a very-wide spatula and a reliably non-stick skillet or griddle.

• Timing is of the essence when it comes to piping on the cinnamon mixture.   Too soon, and it will melt right into the pancake. Make sure the cakes are just about ready to flip before piping on the swirl and your pancakes will turn out perfectly! 
  

For more delicious pumpkin treats, check out these recipes: 

• Mango Pumpkin Smoothie Bowl
• Pumpkin Pie Truffles 
• Vegan Maple Pumpkin Pop Tarts 
• Pumpkin Cheesecake Stuffed French Toast

Don’t forget to tag #LePetitEats on Instagram if you make these Gluten Free Pumpkin Cinnamon Swirl Pancakes!

5 from 1 vote

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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!

Course Breakfast, brunch

Cuisine American, Gluten-free

Keyword cinnamon swirl pancakes, glutenfree pancakes recipe, pumpkin pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 10

Calories 199 kcal

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.

Recipe Notes

• You want your cinnamon swirl mixture to be thick like toothpaste. You might have to add a bit more flour to the mixture if it still feels to runny.
• Make sure your cream cheese and butter are at room temperature for making the glaze. 
• For easy flipping, I recommend a very-wide spatula and a reliably non-stick skillet or griddle.

• Timing is of the essence when it comes to piping on the cinnamon mixture.   Too soon, and it will melt right into the pancake. Make sure the cakes are just about ready to flip before piping on the swirl and your pancakes will turn out perfectly! 

Products I recommend for this recipe: