Description
Delightfully thin and flavorful Cinnamon Sugar Pumpkin Pancake Rolls combine the warm spices of fall with pumpkin puree in a light crepe-like pancake. These rolls are perfect for a cozy breakfast, featuring a spiced batter cooked on the stovetop and finished with a sweet cinnamon sugar coating. Serve warm and enjoy their soft texture and inviting aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups Bisquick Baking Mix (yellow box)
- 4 tablespoons brown sugar
- 1 ½ teaspoons cinnamon, divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 ¾ cups non-fat milk (or preferred milk/nut-milk)
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie mix)
Topping
- ¼ cup granulated sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the Bisquick baking mix, brown sugar, ½ teaspoon cinnamon, ground nutmeg, ground ginger, allspice, and ground cloves until well combined.
- Combine Wet Ingredients: In a measuring cup, whisk together the non-fat milk, eggs, vanilla extract, and pumpkin puree until smooth.
- Create Batter: Stir the wet ingredients into the dry ingredients. The batter should be thin and drip off the spoon easily. If too thick, add a little more milk to achieve desired consistency.
- Heat Pan: Preheat a small 7-8 inch frying pan over medium-low heat. Lightly spray with cooking spray or grease with butter to prevent sticking.
- Cook Pancakes: Pour about 1/8 cup of batter into the pan. Immediately swirl the pan to spread the batter into a large thin circle, similar to making a crepe. Cook until bubbles cover the surface and the pancake can be flipped easily, then cook for just a few seconds more on the other side. Transfer to a plate and repeat with remaining batter.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the remaining 1 teaspoon cinnamon. Adjust cinnamon amount based on preference.
- Assemble Rolls: Optional – spread each pancake with butter. Sprinkle cinnamon sugar over each pancake and roll them up tightly.
- Serve and Store: Serve the cinnamon sugar pumpkin pancake rolls warm. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, or freeze by placing waxed paper between pancakes in a ziplock bag. Reheat in microwave for 20-30 seconds before serving.
Notes
- Cinnamon sugar topping is versatile—you can swap it for Nutella, peanut butter, fruit, marshmallow fluff, jam, or any other favorite spread.
- To flip pancakes, carefully lift an edge with a fork or spatula and flip quickly. The first few may be tricky but become easier with practice.
- To get ultra-thin pancakes, add extra milk to the batter and swirl the pan immediately after pouring batter to achieve thin crepes.
Nutrition
- Serving Size: 1 pancake roll
- Calories: 95
- Sugar: 6g
- Sodium: 220mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 30mg
