Pumpkin Roll Pancakes with Cinnamon Cream Syrup

Christmas Morning Perhaps…

Do you remember when I made 18 Pumpkin Roll Cakes for our school’s bake sale? I have made a few since then, even one a few weeks ago for Ma’s birthday. Then I thought, wouldn’t it be cool to have Pumpkin Cake Rolls in Pancake form, just like Cinnamon Rolls in Pancake form? After several batches I had that very thing- Pumpkin Roll Pancakes. And the syrup? Oh my!

Cinnamon Cream Syrup will make you swoon for sure. If the filling is too much for you, then do not pass up on this syrup, it is that good.

Pumpkin Roll Pancakes with Cinnamon Cream Syrup
For the Syrup
1/2 cup light Karo syrup
1/2 cup heavy cream
1/2 cup sugar
1 tsp. Vanilla
1/4 tsp. cinnamon

In a medium size saucepan, heat sugar, Karo, and cream over medium heat and while stirring constantly bring to a boil- takes about 5-7 minutes. Once the mixture comes to a rolling boil stir for 2 minutes, remove from heat and add vanilla and cinnamon. Place in a microwave safe pitcher until ready to serve.

For the Filling
8 ounces Cream Cheese
1/2 stick butter, 4 T.
1/2 tsp. vanilla
1 cup powdered sugar

In a large bowl, blend all ingredients until smooth and creamy. Set aside until ready to use. Or made a day ahead and store in the refrigerator until ready to use. Remove from refrigerator at least 30 minutes to soften up.

For the Pancakes
1 1/2 cups milk, I used whole
2 eggs
1 cup pumpkin puree

1 1/2 cups flour
3 T. sugar
2 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. Kosher salt
1 tsp. cinnamon

3 T. melted butter

In a large bowl whisk together wet ingredients. In another bowl whisk together the dry ingredients. Slowly whisk the dry ingredients into the wet until smooth then stir in the melted butter. Heat a large skillet or griddle over medium heat. Rub with a little butter to prevent sticking. Using a 1/3 cup dry measuring cup, start pouring your pancakes, which should spread to about a five inch disk. When bubbles form and the edges are set then gently flip. Keep the pancakes warm until the entire batch is cooked. Will make 12 pancakes.

Assembly
Once all your pancakes are made, remove one at a time from warmer (I like to heat a saucepan for one minute then remove from heat to a trivet on my counter, cover with a tea towel then pan lid- works like a charm) and spread with 2 tablespoons of the filling. I like to spread the filling on the first side of the pancake, the side that hits the griddle first, and leave the lighter second side out. Prettier that way. OCD? As you make these place them seam side down in a casserole dish and cover with foil to keep warm. Reheat the syrup in the microwave and serve hot with the pancakes. Serves 6-12. These are rich!

Cinnamon Roll Pancakes
Baked Cinnamon Roll Pancakes

Sorry about the glitches with this post. When I published it this morning safari decided to delete the content instead of publish. Argh.