Someone made a comment last week on Kate’s Saucy Hot Dog post that I was like the nice angel on your shoulder and Kate was the naughty one.  It’s true I’ve been posting mostly healthy recipes lately, but the two of us definitely trade off those roles (haha, I just wrote “rolls” and had to correct it) to keep a nice balance around here!  This week, I’m the naughty angel on your shoulder.  The kind that tells you it’s okay to eat dessert for breakfast.  (Although to this naughty angel’s defense, these actually aren’t all that horrible for you if you can resist eating the entire batch.)

I posted on Facebook last week that I woke up with a recipe idea in my head and couldn’t do anything productive, like pack my completely not-packed house that I’m supposed to be moving in less than 2 weeks, until I made it.  My favorite thing in the world is when I have a recipe idea that I can’t stop thinking about and when I make it, it turns out as good as I imagined it.  This was one of those recipes.

about these pancakes

You guys know I love me some crazy pancakes.  I wanted to incorporate the flavors of a pumpkin roll (ya know, a pumpkin sheet cake rolled up with cream cheesy frosting filling and sliced) into a breakfast appropriate pancake. So here we’ve got fluffy spiced pumpkin pancakes that get topped with a light and creamy cream-cheese-kissed whipped cream and drizzled in pure maple syrup.  It feels naughty.  It’s definitely delicious.  And it’s completely acceptable to consume it before 9 am.  Triple win.

making the pancakes!

First let’s mix up some dry ingredients.  I use half all purpose flour and half whole wheat flour.  Hearty whole wheat pairs really well with pumpkin, so I threw some in there, but feel free to use all regular all-purpose flour if you’d like.  You’ll also add a little brown sugar for sweetness, and cinnamon, nutmeg, cloves, and ginger.  Plus a little baking soda and baking powder.

Whisk all of those together and make sure you get any lumps of brown sugar broken up.

In a separate bowl, mix up your wet ingredients.  Buttermilk, eggs, vanilla, and just a couple tablespoons of oil.

And we can’t have pumpkin pancakes without pumpkin.  As always, make sure you are using 100% pumpkin puree (click here to make your own) and not pumpkin pie filling.

Once that’s all mixed up, just combine your wet ingredients and your dry ingredients.  I usually whisk at first and then use a rubber spatula to mix everything together.  Avoid over mixing pancake batter so they stay light and fluffy.

Make sure your griddle pan is nice and hot (but not piping hot, you don’t want to burn the batter! Find a nice medium) and then use butter or nonstick spray to coat the pan.  Drop batter by 1/4 cup onto the pan and cook until edges are set.  Normally, I wait until I see little bubbles around the edges of pancake batter to know they’re ready to flip, but with these, usually the bubble stage is a tad too late.  I flip them once I can see the edges are set and a spatula easily slides underneath.

Flip those and cook the remaining side.

For the topping, I wanted it to be cream-cheesy, like a pumpkin roll filling, but not as heavy and sweet as actual frosting (this is breakfast, after all!)  So first, beat together a little cream cheese, vanilla, and powdered sugar until it’s smooth and creamy.  To lighten the texture, beat in a little cream that’s been whipped, and then gently fold in more whipped cream.

Serve each pancake with a little dollop of the cream cheese topping and a drizzle of maple syrup.  For everyday pancakes for my kids, I good ol’ Mrs. Butterworth’s (or whatever else happens to be on sale), but I always keep 100% pure maple syrup for recipes and special pancakes like this.

If you want to get wild and crazy, you can stack them like I did,

But know I do things like that for photographic impact!  When I served these to my family, I just spooned a little dollop on top of a couple pancakes and topped with a reasonable amount of syrup.  Okay, and then we consumed this ridiculous stack, but hey, someone had to eat it!

The spice in the pancakes, with the creamy sweetness of the cream cheese whipped cream and the warm flavor of maple is a dreamy combination.  You know you want to pin this:


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin roll pancakes from our best bites

Pumpkin Roll Pancakes

  • Author: kate jones


If you love pumpkin rolls with cream cheese filling, you’ll also love these pumpkin roll pancakes! Pumpkin spiced pancakes are layered with cream cheese whipped cream and drizzled with maple syrup! The perfect fall breakfast!




3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
2 tablespoons canola oil
2 eggs
2/3 cup pumpkin puree

Cream Cheese Whipped Cream

4 ounces cream cheese (low fat is fine, but not fat free)
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream (heavy or regular) whipped until medium peaks form
Real maple syrup for drizzling


Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gentlyfold in (do not beat).  Cover and refrigerate until ready to use.   

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.



  1. Can you clear up the instructions on the whipping cream? I’m not seeing a clear measurement. And I need a clear measurement because otherwise I just keep adding whipping cream until someone has a heart attack. mmmmm…whipping cream. These are just dreamy.

  2. I like to have the pure stuff for recipes like this, too. Sometimes I give my kids the no-so-good-stuff and give myself the good stuff. I’m nice like that. I found with some pumpkin pancakes I made recently that adding a little cinnamon to the pure maple syrup was delicious! These look great!

  3. I made pumpkin pancakes a couple weeks ago and they were great, but the cream cheese addition on these takes pumpkin pancakes to a new level! I tossed in a handful of mini-cinnamon chips to my pancakes for some extra yumminess. I hope you get your house packed up on time! I know where you can get some boxes 🙂

  4. Wow…when I read your post this morning I almost blushed…Hope you know I LOVE both types of shoulder angels and that you guys ROCK! Every time I make a recipe from you guys which is literally 3-4 times a week, my husband will compliment the meal and say how good it is. I will always say “It’s our best bites!” Well, now ANY meal that I make that gets a compliment my son will pop up and say “Its our best biiiiites” So you guys totally get the credit for all of my successes in the kitchen!

  5. These sound divine!!! I’m also confused about the whipping cream. It just says “1/2 Whipping Cream” on the ingredient list. 1/2 of what? A cup? A carton?

    Love love love your site!! Can’t wait to make this!

  6. I have to say I feel like you guys are just mapping out my life as of late! Kate has a baby about the same time I do! Sara is moving in less than two weeks and so am I! It’s crazy! Then you post a recipe about pancakes! I can’t get my husband to love pancakes the way I do. I love all kinds and try to make different kinds to make him like them and it just doesn’t happen! I think he will like these those! Thanks for a great new recipe for pancakes!

  7. Can we do this with cool whip? Would take a lot of the calories our if you used a lite. 1/2 cup whipping cream equals how much cool whip? Thanks!

    1. Yep, absolutely! You can do it to taste, but probably 1- 1 1/2 cups. If you’re counting the calories, 1 pancake with 1 tablespoon maple syrup and 1 tablespoon of the cream topping (as written) is 172 calories 🙂

  8. These look so yummy! I’ve been looking for a really good pumpkin pancake recipe and this will be the one I try! I will need to substitute some gluten-free flours, though…I’m working on a new (healthier) combination of flours. Hope it works…I can’t wait to taste them!!

  9. Umm, can you say heaven! I love pumpkin cake roll, I believe it is very close to the top of my favorite desserts list. These look absolutely delicious and I just know my family will love them. Thank you for another brilliant recipe.

    1. The ingredients call for 1/2 cup cream, whipped. The instructions explain to then take half of that and stir it in and to fold in the remaining half. Make sense?

  10. Wow, these look fabulous. I think ima makin em this weekend! Thanks for sharing your wonderful recipes but more importantly thank you for sharing your wit, humor and inspiring blog. You were great at TOFW in Logan and I went mainly to see you two! Should have gone to book signing but saw the post too late. From one Boise girl to another and two Logan daughters as well….job well done. Enjoyed hearing from you both. Best of luck with the new cookbook!

  11. Sounds amazing – I love pumpkin pancakes!

    A quick upgraded breakfast I’ve been giving my kids lately is similar….kinda sorta….Toasted Eggo waffles – topped with cinnamon/sugar butter and a dollop of vanilla frosting smear it all together and voila! – I call them cinnamon roll waffles and the kiddos love them. It’s a quick and easy way to put a different spin on “waffles” for those of us who only have 30 second to put breakfast together.

    BUT! I will definitely use the weekend to try your recipe!

  12. Wow. Zers. Betcha didn’t know that was two words, did ya? I didn’t either until just now…. Thank you for this absolutely amazing recipe. I can’t wait to try it!

  13. Yay! I had pumpkin pancakes at Disneyland last November and haven’t found anything as satisfyingly close to the taste as these. Thank you!

  14. These are fantastic! Although I have to admit that I omitted the baking soda and substituted regular milk. They turned out great. I have to say that your picture at the end is amazing!!!! You gals do great work!

  15. I agree! Dreaming up a recipe that then turns out as good as you thought or better is the best! These look awesome! PS: I always catch myself spelling words the cooking/baking way (flour instead of flower, etc.)! I guess I just always have food on the brain!

  16. So great! I kinda cheated and used Krusteaz buttermilk pancake mix for most of the dry ingredients, but kept everything else the same, and they still turned out! Also, I poured them into pumpkin shapes for a little extra festive-ness. Thanks for sharing your great ideas!

  17. I have died and gone to heaven and so has my family. Sara, you are truly inspired! These àre DIVINE! I made these on Wednesday night for dinner (I just couldn’t wait until breakfast) and all 6 kids loved them! That right there is a miracle with some picky eaters in the family. I’m excited to try your apple cider syrup on these. Do you by chance have a maple syrup recipe too? Maple syrup is expensive and I’d like to be able to make my own. Kate and Sara, you guys are the best!!!

  18. I made these this morning and they were AMAZING! So, so good! My husband had eight 🙂 and talked about how good they were again at lunch. Thanks for the great recipe!

  19. My friend next door made these and brought a couple over to me to try–heaven! Loved them, loved her for bringing me some, loved you for sharing the recipe. That’s a lot of love, all inspired by these pancakes!

  20. I’ve been making your recipes for about a year and I thought I should stop and say, “Hi.” And “I love you!” :). Thank you for restoring joy in the kitchen. Your recipes and your blog are beautiful. I’m currently kicked back and digesting pumpkin goodness!! The same goodness my girls said they wouldn’t touch. They are happily digesting now too! Thank you!!

  21. these were delicious! I made some pumpkin cinnamon rolls (smitten kitchen) last weekend then used the rest of the pumpkin with these pancakes. I think I preferred the pancakes, because of all the yummy spices (yay for cloves!) that you include. thanks for a great recipe.

  22. I saw these on Pinterest and made them for a brunch I hosted last Sunday. They were a GINORMOUS hit. Like, huge. My father-in-law asked me to make them “at least one morning” over our Thanksgiving weekend up at their cabin 🙂 Thank you for such a fantastic recipe, it’s going in our family binder for sure!!!

  23. These were incredible. Seriously delicious!! My kids inhaled them, my husband is not even home from work yet so I made them set aside atleast three. Temptation sitting on the table I tell you! Thank you. And p.s. your pumpkin chocolate chip bread is addicting….

  24. I love this recipe!!! I am and woke up early to surprise my family with this amazing treat and everybody loved it!!!! Thank you so much for this recipe 🙂 Perfect thanksgiving treat.

  25. I’ve made this great recipe a couple of times already. Once was as a breakfast for dinner with friends over- they loved them too. And I’ve made them as waffles. Sooooo good! Thanks 😉

  26. WOW! These are amazing. I was trying to use up all my frozen pumkin and I came across your recipe. Health and ooh so good! I keep making double batches for the kid breakfasts for the week but they don’t seem to make it through the day. We eat them for breakfast, lunch, dinner and snacks!

  27. I have a similar pancake recipe. It’s awfully great as well. Another suggestion is to top your pancakes, even with the cream cheese concoction, with some chopped pecans and then drizzle it with warm maple syrup.

  28. So, this has been my favorite breakfast since I first tried them a few months ago. Anytime of year. In fact, I would eat them for breakfast, lunch, and dinner. I recently had some leftover cream cheesy delicious filling for these pancakes and spread it on waffles with some fresh berries. Not quite as good as with pumpkin pancakes, but definitely the next best thing.

  29. Pumpkin pancakes are the BEST. But you have to try them with buttermilk syrup instead of the maple sometime. We call it “magic sauce” at our house. Sooooooo good!

  30. They look delicious. I love, love Pumpkin rolls and bars. But guess I can’t imagine eating this for breakfast. I would love a big plate to share with others for dessert in a nano!

  31. I’m usually not a fan of pumpkin (no one stone me please) but these look heavenly and with cream cheese whipped cream… Ummmm yes please. Too bad the hubs is dieting and I KNOW he wouldn’t be able to just eat one.

  32. I made these yesterday for my husband and my 37th wedding anniversary breakfast. They were very tasty. My only problem was my cream cheese mixture kind of melt and my pancakes slid around, didn’t stay in a nice stack like yours, but hey, they were fabulous. I was going to use the rest of my pumpkin in the current pumpkin bread recipe, but alas, it takes a full can. I’ll just make another batch of the pumpkin pancakes on Saturday.

  33. These were unbelievably amazingly wonderful!! Just WOW! A bit labor intensive with all the whipping and such, but perfect for a lazy fall weekend morning. And I froze the leftovers for a treat all week long!

  34. Can I use the Hungry Jack pancake mix and just add pumpkin and the spices? Will they turn out funny if I do? Thanks!!!!!!

  35. I’m reading this post and thinking, “if you could resist eating the whole batch? Really, who eats a whole batch of pancakes? I mean, I like pancakes, but that’s still A LOT of pancakes.” And then I made them. And I ate them. And OH MY!!! Eyes opened! By the way, I’m spreading word about your website like wild fire. I make food for church activities and coworkers all the time and all the credit goes to you. In fact I made a zucchini cheese quiche for my coworkers and several of them have been extra nice since then…I think in hopes that they will get to experience such delight again. Oh the power of good food! Thanks for sharing some amazing-ness!!

  36. Yummmmmm!! We are camping tomorrow night and i really want to make these Sunday morning. First, will the batter hold up if I make it and bring it in the cooler? Or should i keep the wet and dry separate? Also, will the whipped cream mixture last sealed up in a Tupperware?

  37. So I took a gamble and made the cream and batter the day before and they were delicious and so gourmet for camping, yet so easy! The cream didn’t separate or anything either:)

  38. These were FABULOUS!!! Was thinking of making pumpkin scones this morning, but that idea got derailed when I saw these! WOW.
    And you can make them with 100% whole wheat flour and coconut oil to make them healthier (I don’t put sweetener in my pancakes if we’re putting anything sweet on top). I had to double these for my girls, but only had 3/4c whipping cream. No matter – they were still great! Oh, and I used sucanat & maple syrup IN the cream cheese topping instead of xxx sugar. (And then we didn’t need maple syrup poured over, altho I’m sure no one would have objected…!)
    Oh, and I didn’t make quite as tall a stack (how did you keep them from sliding?), but I did enjoy two 3 pumpkin stacks myself. 🙂

    Planning on making these again for Christmas breakfast! Thank you!!!

  39. I made these for dinner tonight using 1% milk in place of buttermilk and they turned out great! My son and husband enjoyed them. I plan to freeze the leftover pancakes– they hear up fine in the microwave!

  40. Last year we made these for breakfast, minus the cream cheese topping, and they were delicious with regular maple syrup. This year we tried them with a buttermilk syrup and they were spectacular; a little bit of heaven on a plate.

  41. My 11 year old son has been asking my to make pumpkin pancakes for weeks. This morning I finally decided to find a recipe. This was amazing! I loved it even without the maple syrup, just the cream! Delicious! I think I found a new fall tradition!

  42. My great grandchildren will be eating these. My oldest child is 12. This recipe is BEYOND delicious. Thank you! You guys DO NOT disappoint!! All the hearts…. (on my computer with no emojis) 🙂

  43. I like to make this for breakfast on Thanksgiving. I made it again today, and it was delicious! We made a buttermilk maple syrup to go with it, and it was the perfect combination. So yummy! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.