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These 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. Kids LOVE these!
Thin Pumpkin Pancake Recipe
This recipe was originally my moms, so I stuck to it! I use Bisquick in this recipe because it is easy to make during any hectic school mornings. 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!
These pancakes are similar to crepes, but easier to make. Any kid, or yourself, will love this recipe in the fall time!
Ingredients Needed
- Bisquick Baking Mix: The big yellow box. If you don’t have it, be sure to see my recipe notes for using another kind of mix.
- Brown sugar: I like adding a bit of sugar to my pancake mix to make it a little sweeter.
- Spices: We’re going to add Cinnamon, Ground nutmeg, Ground ginger, Allspice, and Ground cloves – but you could use use pumpkin spice.
- Milk: Any kind of dairy/ non-dairy milk is fine!
- Pumpkin puree: Not pumpkin pie mix.
How to make pumpkin pancakes
- 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.
Expert Tips/Variations
- Cinnamon sugar is amazing, but you could also put Nutella, peanut butter, fruit, marshmallow puff, jam, or really anything you want!
- Flipping pancakes can be a challenge. 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.
- 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.
FAQs
Can you freeze pancakes?
You can! 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.
How do I make these thicker pancakes?
The more milk that is added, the thinner the pancake. Don’t add any extra milk if you want thicker pancakes.
Cinnamon Sugar Pumpkin Pancake Rolls
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
Ingredients
- 2 cups Bisquick Baking Mix from the 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
- 1 ¾ cups non-fat milk may substitute your favorite kind of milk or nut-milk
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree not pumpkin pie mix
- ¼ cup granulated sugar
Instructions
- 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 Notes
- Cinnamon sugar is amazing, but you could also put Nutella, peanut butter, fruit, marshmallow puff, jam, or really anything you want!
- Flipping pancakes can be a challenge. 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.
- 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.
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
These look fantastic…can’t wait to make this. Maybe we will turn them into something fun!:)
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).
I love this idea! I’m so ready for all things pumpkin, and rolled pancakes are so much more fun than regular!
I love this “fall-ize” version!! Absolutely stunning and I don’t blame Jordan for needing to be cut off! 😉
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! 🙂
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