25
Sep 07

Cinnamon Sugar Pumpkin Pancake Rolls

You haven’t decided what you’re having for breakfast today yet, have you? Good. Because now you know: you’re going to make Cinnamon Sugar Pumpkin Pancake Rolls. Then your family will magically disappear and leave you alone to read a magazine and watch reality TV for 3 hours as a thank you.

A girl can dream, can’t she?

Cinnamon Sugar Pumpkin Pancake Rolls - easy and portable, they're the perfect breakfast.

Jordan hates pumpkin pancakes. She tells me so all the time. “EWWWW mom, why are you putting PUMPKIN in my pancakes??? GROSS!!” This comes complete with facial expressions and gagging.

{I really am glad she’s into acting. It’s her calling, truly. She’s living the life of a drama queen, on and off stage.}

What’s really funny is that, when she was in preschool, they used to make pumpkin pancakes for snack. She loved those. But whenever I remind her of that fact she tells me I don’t make them like preschool. (It’s kind of like how she’ll only eat macaroni and cheese from IKEA. True story.)

Anyway, the moral of the story is she’s never liked pumpkin pancakes that I’ve made. Until now. I made these pumpkin pancake rolls last week. When she walked into the kitchen her first words were “what smells so good???” When I told her she said “oh yum, I can’t wait!”

I then checked her all over for the injection site the aliens obviously used to invade her body, but I couldn’t find it.

She proceeded to eat pumpkin pancake rolls for 3 straight days until I cut her off. #momwin

Cinnamon Sugar Pumpkin Pancake Rolls - easy and portable, they're the perfect breakfast.

These cinnamon sugar pumpkin pancake rolls might look familiar. If they do, it’s because I made plain cinnamon sugar pancake rolls last spring. Those were a huge hit here on the blog (as well as in my house) so I decided to fall-ize them. That’s a word, right? Fall-ize: to make something fall like.

Because my original recipe was my mom’s recipe, I stuck with the basics and used Bisquick for the base of the pancake rolls. It makes life easy on busy mornings or hectic weekends or crazy afternoons when you’re trying to get ahead. In addition to adding pumpkin puree, I added some brown sugar and some pumpkin pie spices: nutmeg, cinnamon, allspice, cloves, and ginger.

The secret to making pancake rolls is to make the batter very thin. It needs to be runny and drippy so that you can make a thin crepe-like pancake that can be rolled. To get that thin batter, you add extra milk. Then, when you add your batter to your pan, you swirl the pan around to make the pancake as thin as can be.

If you need a visual, check out the video in the original pancake roll post. It’s helpful.

It takes a little while to make all the pancakes (the recipe makes about 12-14 depending on the size) but the beauty of these is that they can be frozen for quick morning breakfasts. Simply cut pieces of waxed paper (or parchment) that are a little bigger than the pancakes. Stack the pancakes with the paper in between and store in an airtight container or bag and freeze. When you want one or two (or three) simply break off what you need from the stack and re-heat in the microwave.

For serving, I sprinkle cinnamon sugar on each pancake and roll it up. No syrup needed (although you can totally do that too!) These are now Jordan’s favorite breakfast. If I let her she’d eat 3 or 4 a day every single day. I had to cut her off after a couple days. Momma wants some pumpkin pancake rolls too!

Cinnamon Sugar Pumpkin Pancake Rolls - easy and portable, they're the perfect breakfast.

Your family will love these – I promise. Make a batch today!!

Cinnamon Sugar Pumpkin Pancake Rolls

Yield: 15-18 pancakes

These pancakes are the perfect quick breakfast! Make a batch on Sunday, then freeze them for the week! Roll them with cinnamon sugar and they become a portable school morning treat!

Ingredients:

  • 2 cups Bisquick Baking Mix
  • 4 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 3/4 cups non-fat milk (may substitute your favorite kind of milk or nut-milk)
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1/4 cup granulated sugar

Directions:

  1. Whisk together Bisquik, brown sugar, 1/2 teaspoon cinnamon, and the rest of the spices in a large bowl.
  2. Add milk, eggs, vanilla, and pumpkin puree to a measuring cup and whisk. Stir wet ingredients into dry. The mixture should be thin; it will drip off the spoon.
  3. Heat a small 7-8″ frying pan over medium-low heat. Spray with cooking spray (or grease with butter) and add about 1/8 cup of batter in the pan. Swirl the pan to spread the batter into a large thin circle (like you’re making a crepe). Cook until the top is filled with bubbles and you can easily flip the pancake. Cook for just a few seconds more then place on a plate. Repeat until all batter is gone.
  4. Stir the granulated sugar and remaining 1 teaspoon cinnamon in a small bowl. You can add more cinnamon if you’d like; we like it more sweet so I use less cinnamon. (Optional: spread each pancake with butter.) Sprinkle some cinnamon sugar mix on each pancake and roll up. Serve warm.
  5. Store in an airtight container or bag in the refrigerator, for up to 3 days. You can also freeze these for quick morning breakfasts: place a small sheet of waxed paper between each pancake and place in a ziploc bag in the freezer. To reheat, microwave for about 20-30 seconds, depending on your microwave.

Recipe © Crazy for Crust. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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