Fluffy Pumpkin Cinnamon Roll Pancakes

These fluffy pumpkin cinnamon roll pancakes are the perfect cozy fall breakfast! Made with pumpkin puree, Greek yogurt, and warm pumpkin pie spice, they’re soft, flavorful, and full of fall flavor. Each pancake is topped with a sweet cinnamon swirl and finished with a creamy Greek yogurt cinnamon glaze that tastes just like cinnamon roll frosting.

They’re perfect for a slow weekend morning, a fall brunch, or whenever you’re craving a cozy breakfast the whole family will love. The Greek yogurt adds moisture and richness to the pancakes, while the pumpkin and cinnamon make every bite taste like autumn.

If you love pumpkin recipes as much as I do, you’ll also want to try my Healthy Pumpkin Bars for an easy breakfast or snack, or make a batch of Pumpkin Pie Overnight Oats for a make-ahead breakfast during the week.

Ingredients You’ll Need

These pumpkin cinnamon roll pancakes use everyday ingredients, with a few simple additions that make them extra special.

For the Pumpkin Pancakes

• All-purpose flour: Creates the structure for soft, fluffy pancakes.
• Baking powder and baking soda: Help the pancakes rise. The baking soda works with the acidity in the Greek yogurt.
• Pumpkin pie spice and cinnamon: Give the pancakes their warm, cozy fall flavor.
• Salt: Balances the sweetness and brings out the other flavors.
• Eggs: Help bind the batter together and contribute to the pancake structure.
• Plain Greek yogurt: Adds moisture and a slight tang while helping create a tender texture.
• Granulated sugar or pure maple syrup: Adds a little sweetness to the batter. Use whichever you prefer.
• Pumpkin puree: Gives the pancakes their pumpkin flavor and color. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• Vanilla extract: Adds warmth and rounds out the flavor.
• Whole milk: Helps bring the batter to the right consistency. You may need a little extra depending on your flour and pumpkin puree.
• Butter: Use a small amount to grease the griddle or skillet.

For the Cinnamon Swirl

• Softened butter: Helps the cinnamon mixture form a paste that can be piped onto the pancakes.
• Brown sugar or granulated sugar: Adds sweetness and creates the classic cinnamon roll flavor.
• Ground cinnamon: Gives the swirl its signature warm spice.
• Pancake batter: Helps the cinnamon mixture blend into a pipeable consistency.

For the Greek Yogurt Cinnamon Glaze

• Plain Greek yogurt: Creates a creamy, tangy base for the glaze.
• Cream cheese: Adds a subtle cheesecake-like richness that makes the glaze taste like cinnamon roll frosting.
• Pure maple syrup: Sweetens the glaze. Start with one tablespoon and add more to taste.
• Vanilla extract and cinnamon: Add flavor and complement the cinnamon swirl.
• Milk or water: Helps thin the glaze to your preferred drizzling consistency.

How to Make Pumpkin Cinnamon Roll Pancakes

These pancakes have three simple components: the pumpkin pancake batter, the cinnamon swirl, and the creamy yogurt glaze.

Step 1: Make the pancake batter

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

In a separate bowl, whisk the eggs, Greek yogurt, sugar or maple syrup, pumpkin puree, vanilla extract, and milk until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine, so avoid overmixing. Let the batter rest for about five minutes while you prepare the cinnamon swirl.

The batter should be thick but scoopable. If it seems too thick to spread slightly on the griddle, add milk one tablespoon at a time until it reaches the right consistency.

Step 2: Prepare the cinnamon swirl

In a small bowl, mix the softened butter, sugar, cinnamon, and two tablespoons of pancake batter until a thick paste forms.

Transfer the cinnamon mixture to a small piping bag or a zip-top bag. Snip off a small corner so you can pipe a thin spiral onto each pancake.

If the mixture is too runny to hold its shape, refrigerate it for five to ten minutes before piping.

Step 3: Cook the pumpkin pancakes

Preheat a nonstick griddle or skillet over medium-low heat and lightly grease it with butter.

Pour about ¼ cup of pancake batter onto the griddle for each pancake. Pipe a small cinnamon spiral over the top of each one, leaving a little space around the edges.

Cook for about two to three minutes, until bubbles appear on the surface and the edges begin to look set. Carefully flip and cook for another one to two minutes, or until cooked through.

Keep the heat moderate. The sugar in the cinnamon swirl can burn if the pan is too hot, so medium-low heat works best for these pumpkin pancakes.

Repeat with the remaining batter, lightly greasing the griddle between batches as needed. If sugar begins to burn on the pan, carefully wipe it clean before continuing.

Step 4: Make the Greek yogurt cinnamon glaze

In a small bowl, whisk together the Greek yogurt, softened cream cheese, maple syrup, vanilla extract, and cinnamon until smooth.

If the cream cheese is too firm to mix easily, microwave it in five-second intervals, stirring between each interval until softened. Avoid overheating it.

Add milk or water one teaspoon at a time until the glaze reaches your desired consistency. You want it thin enough to drizzle over the pancakes but thick enough to cling to the tops.

Step 5: Serve and enjoy

Stack the warm pumpkin cinnamon roll pancakes on a plate and drizzle generously with the cinnamon yogurt glaze.

Serve immediately while the pancakes are fluffy and the cinnamon swirl is warm. Add a little extra maple syrup if you like your pancakes sweeter.

Tips for the Best Pumpkin Cinnamon Roll Pancakes

Measure the pumpkin puree carefully. Too much pumpkin can make pancakes dense or wet. Use exactly ½ cup of plain pumpkin puree for the best chance of getting the intended texture.

Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can develop too much gluten and make the pancakes tougher.

Let the batter rest. Five minutes gives the flour time to hydrate and allows the leavening ingredients to begin working.

Keep the griddle at medium-low heat. Pumpkin pancakes are thicker than many traditional pancakes, and the cinnamon sugar can burn before the centers finish cooking. A moderate temperature gives the pancakes time to cook through.

Make the cinnamon swirl thick enough to pipe. The mixture should resemble a soft paste. If it runs off the pancake or spreads too quickly, chill it briefly before using.

Don’t pipe too close to the edges. Leaving a little room around the outside helps the cinnamon mixture stay on the pancake as it cooks.

Use softened cream cheese for the glaze. Cold cream cheese can leave little lumps in the yogurt mixture. Let it soften before mixing, and thin the glaze gradually.

Wait until the pancakes are ready to flip. Look for bubbles on the surface and edges that appear set. Flip gently to help keep the cinnamon swirl intact.

Variations and Substitutions

Use maple syrup instead of sugar. The pancake batter works with either granulated sugar or pure maple syrup. Maple syrup adds a subtle flavor and keeps the sweetener choice flexible.

Add mini chocolate chips. Stir a small handful into the pancake batter for a chocolate-pumpkin combination. Mini chocolate chips are especially good because they distribute throughout the pancakes.

Adjust the glaze sweetness. Start with one tablespoon of maple syrup, taste, and add more if needed. The cinnamon swirl already adds sweetness, so you may not need the full amount.

Make the glaze without cream cheese. You can omit the cream cheese for a simpler Greek yogurt glaze. The result will be tangier and less rich, but still delicious.

Use a different milk. Whole milk gives the batter a rich texture, but another milk may work. Add it gradually, since the amount needed can vary.

Make smaller pancakes. Use a couple of tablespoons of batter per pancake for smaller portions. Keep the cinnamon swirl proportionate so it doesn’t overpower the pancake.

Storage and Reheating

How to store leftover pancakes

Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to three to four days.

Store the Greek yogurt cinnamon glaze separately in an airtight container in the refrigerator. Drizzle it over the pancakes just before serving for the best texture.

Can you freeze pumpkin pancakes?

Yes. Let the pancakes cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper if needed.

For best quality, use frozen pancakes within two months. Freeze the pancakes without the glaze, then make or add the glaze when you’re ready to serve.

How to reheat pumpkin pancakes

Reheat refrigerated or frozen pancakes in the microwave until warmed through. You can also use a toaster or a skillet over low heat for slightly crisp edges. If reheating from frozen, allow extra time so the centers warm through.

Add the yogurt glaze after reheating rather than heating the glazed pancakes.

More Cozy Recipes to Try

If you’re in the mood for more easy, family-friendly recipes, here are a few more from Grace Filled Kitchen:

• Healthy Pumpkin Bars – Soft pumpkin bars with warm spices, peanut butter, pecans, and chocolate chips.
• Lemon Blueberry Baked Oats – Easy one-pan breakfast that is perfect for busy mornings or for meal prep.
• Blueberry Lemon Croissant Bake – breakfast casserole that feels bakery-worthy but is incredibly easy to make at home.

I hope these fluffy pumpkin cinnamon roll pancakes make your next fall breakfast extra cozy. If you make them, leave a rating and comment below to let me know how they turned out!

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.