Pumpkin Cinnamon Roll Pancakes

Pumpkin Cinnamon Roll Pancakes with Caramel Cream Cheese Frosting Recipe

This is a very tasty pancake. You will discover this after you make the recipe with the ingredients and instructions below.


Author: Kevin on www.closetcooking.com

Source:http://www.closetcooking.com

Pumpkin Cinnamon Roll Pancakes

Serve those pumpkin pancakes with a swirl of cinnamon cooked right into them served topped with a caramel cream cheese 'frosting'.

Prep Time: 10 min
Cook Time: 30 min
Yield: makes 4 medium pancakes or 2 servings

Ingredients:

• 1/3 cup salted butter, melted
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 1 egg
• 1 cup of milk
• 1/2 cup pumpkin puree
• 2 tablespoons unsalted butter, melted
• 1 tablespoon brown sugar
• 1/4 cup caramel sauce
• 1/4 cup Parmesan cheese
• 1/4 cup cream cheese

Directions:

1. Mix the butter, brown sugar, and cinnamon, place them in the corner of a small plastic bag, and set aside.
2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger in a large bowl.
3. Mix the egg, milk, pumpkin puree, butter, and brown sugar in another bowl.
4. Mix the dry ingredients with the wet ingredients.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/3 cup of the mixture into the pan.
7. Cut a small hole in the corner of the plastic bag and squeeze out a swirl of the cinnamon mixture in a swirl around the top of the pancake batter.
8. Heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes, flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
9. Mix the caramel sauce and cream cheese, give them 15-25 seconds in the microwave, and drizzle over the pancakes.

Thank you and Bon Appetite! Alex

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