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!
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 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 ¼ 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!
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!
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:
- Apple Pie Pancake Rolls
- Butter Pecan Pancakes
- Pancake Rolls 3 Ways
- See all my pancake and waffle recipes!
Cinnamon Sugar Pumpkin Pancake Rolls
- 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, ½ 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 ⅛ 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.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. 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. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 10, 2019