Dessert

Pumpkin Cinnamon Roll Pancakes is for Dessert.

Pumpkin Cinnamon Roll Pancakes takes several minutes to prepare.

Pumpkin Cinnamon Roll Pancakes takes several minutes to cook.

Pumpkin Cinnamon Roll Pancakes makes 8 servings.

The ingredients for Pumpkin Cinnamon Roll Pancakes are:

1 1/4 cup all-purpose flour
2 T sugar
2 t baking powder
1/2 t cinnamon
1 1/2 t pumpkin pie spice
1 C buttermilk
8 T canned pumpkin puree
2 T melted butter
1 egg

For the cinnamon swirl:
1/4 cup melted butter
1/2 cup brown sugar
2 -3 teaspoons cinnamon
2 tablespoons flour

entered:
*Splenda, 6 tsp (remove)
Baking Powder, 2 tsp (remove)
Cinnamon, ground, 0.5 tsp (remove)
*Pumpkin Pie spice, 1.5 tsp (remove)
Buttermilk, lowfat, 1 cup (remove)
Pumpkin, canned, without salt, 0.5 cup (remove)
Butter, salted, 2 tbsp (remove)
Egg, fresh, 1 large (remove)
*Flour, white, 0.75 cup (remove)
*Whole Wheat Flour, 0.5 cup (remove)

Here is how you make Pumpkin Cinnamon Roll Pancakes:

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and pumpkin pie spice. In a small bowl, whisk together the buttermilk, pumpkin puree, butter, and egg, then whisk that into the flour mixture.In a small bowl, stir together the butter, sugar, cinnamon, and flour. Transfer to a ziploc bag.Spoon pancake batter onto a hot griddle. Snip the corner off of the ziploc bag and pipe the cinnamon swirl onto the top of your pumpkin pancakes. Spray a thin layer of nonstick cooking spray over the pancakes before flipping and cooking completely on the second side.Serve with maple syrup and enjoy! Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user YMI0625.

The nutritional information for Pumpkin Cinnamon Roll Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 121.8

• Total Fat: 4.1 g
• Cholesterol: 32.0 mg
• Sodium: 184.5 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 1.8 g
• Protein: 4.2 g