GAB EATS: Pumpkin Cinnamon Roll Pancakes

fall is my favorite season. i love wearing heavy sweaters in chilly weather and being able to wrap myself in blankets while sipping hot drinks. i love looking up to see red, orange, and brown leaves falling off trees and onto the streets where they lay patiently for me to crunch under my feet. i love halloween, and the decorations that come with it. but most of all, i love, love, love seeing pumpkins everywhere. pumpkin chai lattes at random coffee shops, pumpkin ice cream in every grocery store, pumpkin cakes and breads and cookies on every food blog i come across. my apologies for rambling about this ridiculous love for autumn that you’ve probably heard from every other seventeen year old girl in the world. but this obsession with fall and the flavors that come with it was what inspired these insanely delicious pancakes that everyone should be eating.

while looking through my bookmarks, i came across the recipe for these pumpkin cinnamon roll pancakes that i found a few years ago, when i had first discovered the world of food blogging. i decided that this weekend was the time to finally make these beauties. i made a few changes to the original recipe, because i don’t like those soft pancakes that have no crunch on the exterior, and that was the type of pancake this recipe yielded. instead, i used the recipe for my absolute favorite pancakes in the world- the ones from Clinton Street Baking Company on the lower east side. Such fluffy, thick, and crunchy pancakes, oh my gosh. anyways, i took it upon myself to use that recipe, add in some pumpkin, and then use the original recipe’s cinnamon roll filling. my pancakes didn’t come out as beautiful as i thought they would, but i fixed them up as much as i could, and i can tell you right now that they were DELICIOUS. so pumpkin-y, so cinnamon-y, so warm, so crunchy, and so gooey. make these ASAP- they’re the perfect way to welcome fall.

ingredients:
filling-
1 stick of butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

pancakes-
2 eggs, separated
1 scant cup of milk
5 tbsp of unsalted butter, melted and cooled
1 cup of pumpkin puree
1 1/3 scant cups of all purpose flour
1/2 tsp of salt
1 tbsp of sugar2 tsp of baking powder
1/2 tsp of baking soda

recipe:
make the filling-
-in a small bowl, mix melted butter, brown sugar, and cinnamon together

-pour filling into a ziploc bag and zip it up

-put aside until ready to use

make the batter-
-separate the eggs, putting the yolks in a large bowl and the whites in another bowl that’s large enough to accommodate an electric mixer

-add the milk, pumpkin puree, and melted butter to the large bowl with the yolks and stir to combine

-in a third bowl, mix together the flour, sugar, salt, baking powder and baking soda

-combine the egg yolk mixture and the dry ingredients and stir lightly until just combined. lumps are okay

-with an electric mixer, whip the egg whites until they hold soft peaks

-add the whipped egg whites to the batter, and fold together gently until just combined. again, it’s totally okay if some of the whites show

-melt some butter in a large skillet over medium heat. add batter to pan to make whatever size pancake you like

-cut a small amount off from the corner of the ziploc bag with the filling
-starting from the middle of the pancake, squeeze the filling in a spiral shape onto your pancake immediately