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!
Servings: 18 pancakes
Cost: $5
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.
Video
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.
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
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