Creating Pumpkin Cinnamon Roll Pancakes with Whipped Honey Cinnamon Butter is simple when you follow these steps:

1. Prepare the Pancake Batter: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

2. Mix Wet Ingredients: In another bowl, combine the milk, pumpkin puree, eggs, sugar, melted butter, and vanilla extract. Stir until smooth.

3. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix until just combined; avoid overmixing.

4. Make the Cinnamon Swirl: In a small bowl, blend the brown sugar and cinnamon together. Then, add the softened butter and mix into a paste.

5. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.

6. Cook Pancakes: Pour ¼ cup of pancake batter onto the skillet. Immediately drizzle a small amount of the cinnamon swirl on top.

7. Swirl the Mixture: Use a toothpick or knife to lightly swirl the cinnamon mixture into the pancake batter.

8. Flip the Pancake: Cook until bubbles form on the surface, about 2-3 minutes. Then flip and cook for another 1-2 minutes, until golden brown.

9. Make the Whipped Honey Cinnamon Butter: In a bowl, blend together softened butter, honey, cinnamon, and salt until smooth and creamy.

10. Serve Warm: Stack the pancakes high on a plate and top generously with whipped honey cinnamon butter.