Pumpkin Cinnamon Roll Pancakes

Name: Pumpkin Cinnamon Roll Pancakes
Yield: 3 - 4 servings
Cuisine: Oats

These pumpkin cinnamon roll pancakes combine all the best autumnal flavours into the perfect breakfast treat!

Cooking Time 20 minutes

Skill Level Medium

Serves 3 - 4 servings

Ingredients

For the pancakes

190g plain flour
50g Mornflake Creamy Superfast Oats
50g caster sugar
4 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of nutmeg
Pinch of salt
360ml milk
120g pumpkin purée
55g unsalted butter, melted
2 tsp vanilla extract
1 large egg
Butter, for frying

For the cinnamon swirl

50g unsalted butter, very soft
60g soft light brown sugar
1½ tsp ground cinnamon
1 tsp plain flour

For the vanilla glaze

100g icing sugar
1½–2 tbsp milk
½ tsp vanilla extract

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

98 reviews

Add to cart £19.20

Method

Blend the Mornflake Creamy Superfast Oats until you have a fine oat flour.
Add the plain flour, oat flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt to a large mixing bowl.
In a separate jug, whisk together the milk, pumpkin purée, melted butter, vanilla and egg until smooth.
Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently whisk until just combined.
Leave the batter to rest for 5–10 minutes. It should fall slowly from a ladle. If it becomes too thick, add another 1–2 tablespoons of milk.
To make the cinnamon swirl, mix the softened butter, brown sugar, cinnamon and flour until smooth. Transfer to a piping bag and snip a small hole in the end.
Heat approximately 1 teaspoon of butter in a non-stick frying pan over a medium-low heat.
Add a ladle of pancake batter. Once the edges begin to set and the first bubbles appear on the surface, pipe the cinnamon mixture into a spiral, starting in the centre and working outwards. Leave a 1–2cm border around the edge.
Continue cooking until bubbles appear across the surface and the underside is golden, then carefully flip.
Cook for another 30–60 seconds before transferring to a plate.
Wipe the pan between pancakes to remove any escaped cinnamon sugar and repeat with the remaining mixture.
For the glaze, mix the icing sugar, vanilla and 1½ tablespoons of milk. Add a little more milk as required until thick but pourable.
Stack the warm pancakes and drizzle generously with the vanilla glaze.

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