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Gluten Free 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!

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!