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Easy Pumpkin Pancake Rolls are one of our very favorite fall breakfasts. They’re thin pumpkin pancakes filled with cinnamon sugar and rolled into a hand-held pancake – perfect for an on the go breakfast.

This recipe is based off my original Cinnamon Sugar Pancake Roll recipe, which was a childhood favorite!


pumpkin pancake rolls on white plate

It’s funny how my daughter always says she doesn’t like pumpkin or pumpkin recipes. She always turns down pumpkin pancakes, pie and cake but when I first made these pancake rolls she was immediately in love with them.

Growing up, my mom made pancake rolls often. I used to look forward to them and can still smell the pancake batter frying in the pan. She’d always make a double batch on the weekends and I’d eat them for breakfast or snack all week long.

This pumpkin version of pancake rolls are the fall version of my favorite childhood breakfast. I added pumpkin and lots of pumpkin pie spice to the batter to make an easy pumpkin pancake that you can fill with cinnamon sugar (or any filling).

Your kids are going to love these easy Pumpkin Pancake Rolls for breakfast or snack.

pumpkin pancakes on plate

Pumpkin Pancake Rolls made easy!

Because my original pancake roll recipe was my mom’s, I stuck to the basics and used Bisquick. It makes life easy on busy mornings or hectic weekends or crazy afternoons when you’re trying to get ahead. 

Making pumpkin pancakes with Bisquick will make breakfast so easy! 

It would be hard to use a different pancake mix because this recipe was written for use with Bisquick, but if you want to use a from scratch pancake recipe, try my friend Cathy’s Pumpkin Pancakes. To make them thin enough to roll, I suggest adding about an extra 1/4 cup milk to the batter (start with 2 tablespoons and go up from there to get a pourable consistency).

Turn Pancakes into Pumpkin Pancakes

To turn these pancakes into a fall breakast, I added a few ingredients to my original recipe:

  • Pumpkin Puree – be sure not to use pumpkin pie mix
  • Pumpkin Pie Spices – you can use actual pumpkin pie spice or the actual spices.

How to make Pancake Rolls

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.

The trickiest part about making these rolls is flipping them. I like to pull up the edge of the pancake with a fork or the edge of the spatula then quickly flip it. The first few might be difficult but you’ll get the hang of it.

These cook really fast and you can make the entire batch in such a short time.

Pumpkin Pancake Rolls are like crepes but easier to make!

pancakes rolled on plate

How to store pancakes:

I love making a large batch of these to eat during the week or you can freeze them for later. (Learn how to freeze desserts and other breakfast recipes.)

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 pancakes, simply break off what you need from the stack and re-heat in the microwave.

Serving Pumpkin Pancake Rolls

My absolute favorite way to serve these pancakes is rolled up with cinnamon and sugar. You don’t even need any butter!

But really, you can fill these pancake rolls with so many different things:

Or just eat them as thin pancakes!

3 pumpkin pancake rolls on white plate

I hope you enjoy this recipe as much as we do! It’s such a kid friendly recipe – they can even help you make them!

If you’re in the mood for pancakes, check out some of my other favorites:


pancakes rolled on plate

Cinnamon Sugar Pumpkin Pancake Rolls

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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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 18 pancakes
Serving Size 1 pancake


  • 2 cups Bisquick Baking Mix from the yellow box
  • 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 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup pumpkin puree not pumpkin pie mix
  • 1/4 cup granulated sugar


  • Whisk together Bisquik, brown sugar, 1/2 teaspoon cinnamon, and the rest of the spices in a large bowl.
  • 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.
  • 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.
  • 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.
  • 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 Video

Recipe Nutrition

Serving: 1pancake | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 191mg | Potassium: 92mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1671IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

collage photos for pumpkin pancake rolls

Last Updated on September 10, 2019

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. I haven’t checked bisquick ingredients but will. I try to stay away from processed foods. is there something else besides bisquick to use here? thanks glenda

  2. Loved your original rolls and love these even more! They look amazing – the cinnamon sugar goes perfectly with the pumpkin rolls – such a perfect treat to welcome fall! Pinning!

  3. I have a soft spot for all things pumpkin. I’ve never thought to roll pancakes with cinnamon and sugar. Great flavor combination!

  4. These look fantastic…can’t wait to make this. Maybe we will turn them into something fun!:)

  5. Your original pancake rolls were a huge hit here and these look so perfect for fall. We love cinnamon and sugar with pumpkin and will be trying these soon! I have a dramatic daughter at my house too. Lots of eye rolling going on here, but it’s mostly from me(just don’t tell her).

  6. I love this idea! I’m so ready for all things pumpkin, and rolled pancakes are so much more fun than regular!

  7. I love this “fall-ize” version!! Absolutely stunning and I don’t blame Jordan for needing to be cut off! ๐Ÿ˜‰

  8. These seem perfect for busy mornings as a breakfast on the go! I can just imagine rolling some up with a bit of cream cheese icing and then the cinnamon sugar. A healthier way to have dessert for breakfast! ๐Ÿ™‚