How do you make pumpkin cream cheese pancakes from scratch?

To make pumpkin cream cheese pancakes, start by combining flour, baking powder, cinnamon, nutmeg, and salt in a bowl. In a separate bowl, whisk together pumpkin puree, milk, eggs, brown sugar, and vanilla extract. Mix the wet ingredients into the dry until just combined. For the cream cheese swirl, soften cream cheese, then mix with powdered sugar and a dash of vanilla. Cook pancakes on a greased griddle, and before flipping, add a small dollop of cream cheese mixture on top and swirl lightly with a toothpick. Serve warm with maple syrup for a perfect fall breakfast.

Can I make pumpkin cream cheese pancakes ahead of time and reheat them?

Yes, pumpkin cream cheese pancakes can be made ahead and reheated. After cooking, allow the pancakes to cool completely, then store them in an airtight container or freeze in a single layer with parchment paper between each pancake. To reheat, warm them in a toaster oven or microwave until heated through, which preserves their soft texture and creamy filling. This makes them a convenient option for busy mornings or meal prepping for the week.

What ingredients can I substitute in pumpkin cream cheese pancakes for dietary restrictions?

For dairy-free pancakes, use almond or oat milk instead of regular milk and substitute the cream cheese with a dairy-free alternative like cashew cream cheese. Gluten-free flour blends can replace all-purpose flour for gluten sensitivity. To reduce sugar, use natural sweeteners like maple syrup or honey in small amounts. These substitutions maintain flavor and texture while accommodating dietary needs.

How long do pumpkin cream cheese pancakes stay fresh in the fridge?

Pumpkin cream cheese pancakes typically stay fresh in the refrigerator for up to 3 days when stored in an airtight container. To maintain their moisture, place a paper towel in the container to absorb excess condensation. Reheat gently before serving to keep the cream cheese filling creamy and the pancakes soft.

What toppings pair well with pumpkin cream cheese pancakes?

Popular toppings for pumpkin cream cheese pancakes include pure maple syrup, chopped pecans, whipped cream, and a dusting of powdered cinnamon or nutmeg. Fresh fruit like sliced bananas or cranberries adds brightness, while a drizzle of caramel sauce complements the pumpkin flavor. These toppings enhance both taste and presentation, creating a satisfying breakfast experience.

Pumpkin Cream Cheese Pancakes Recipe With Spiced Flavor

Name: Pumpkin Cream Cheese Pancakes
Prep time: 25 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: – 2 tablespoons unsalted butter, melted; – 1 egg; – Three-quarters cup pumpkin puree (from half a can); – 1 and a half cups milk; – 2 tablespoons granulated sugar; – 1 teaspoon vanilla extract; – Half a cup all-purpose flour; – Half a teaspoon ground cinnamon; – One eighth teaspoon ground ginger; – 8 ounces cream cheese, room temperature; – Half a cup heavy whipping cream; – Half a cup sour cream; – Three quarters cup powdered sugar; – Half a teaspoon vanilla extract (for filling); – Maple syrup (as desired); – Optional: Coarsely chopped nuts such as hazelnuts or walnuts (as desired)

Description

🎃 Pumpkin Cheesecake Pancakes bring a creamy, spiced flavor that’s perfect for a comforting and festive breakfast.
🥞 Combining fluffy pumpkin pancakes with rich cheesecake filling offers a delightful balance of textures and tastes that everyone will love.

Ingredients

– 2 tablespoons unsalted butter, melted

– 1 egg

– Three-quarters cup pumpkin puree (from half a can)

– 1 and a half cups milk

– 2 tablespoons granulated sugar

– 1 teaspoon vanilla extract

– Half a cup all-purpose flour

– Half a teaspoon ground cinnamon

– One eighth teaspoon ground ginger

– 8 ounces cream cheese, room temperature

– Half a cup heavy whipping cream

– Half a cup sour cream

– Three quarters cup powdered sugar

– Half a teaspoon vanilla extract (for filling)

– Maple syrup (as desired)

– Optional: Coarsely chopped nuts such as hazelnuts or walnuts (as desired)

Instructions

1-First Step: Gather and Mix the Batter Start by pulling together all your ingredients to make things smooth. In a bowl, whisk 2 tablespoons of melted unsalted butter with 1 egg until well combined. This creates a solid base for your pumpkin cream cheese pancakes. Next, add 1 and a half cups of milk, 2 tablespoons of granulated sugar, and three-quarters cup of pumpkin puree, whisking everything until it’s nicely blended.

2-Second Step: Add Dry Ingredients and Prepare to Cook Stir in half a cup of all-purpose flour, half a teaspoon of ground cinnamon, and one eighth teaspoon of ground ginger to the wet mix. Whisk until the batter is smooth and lump-free, adjusting the milk if you want it thinner or thicker. Heat a non-stick pan or griddle over medium heat, then pour about a quarter cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes, then flip and cook the other side for another 1-2 minutes until golden brown.

3-Third Step: Whip Up the Cheesecake Filling While the pancakes cool a bit, focus on the creamy part. In a small bowl, whip half a cup of heavy whipping cream until soft peaks form; this takes about 2-3 minutes with a hand mixer. In a larger bowl, cream 8 ounces of room-temperature cream cheese until smooth. Add three quarters cup of powdered sugar, half a cup of sour cream, the whipped cream, and half a teaspoon of vanilla extract, then beat until everything is creamy and blended.

4-Fourth Step: Assemble and Serve Once your pancakes are ready, spread a thin layer of the cheesecake filling between each one for that layered effect. Top the stack with a generous scoop of filling, drizzle on maple syrup as you like, and sprinkle coarsely chopped nuts if you’re in the mood for crunch. Serve right away to enjoy the warm, spiced goodness of these pumpkin cream cheese pancakes at their best. For a similar twist, you might try our cheesy spinach artichoke bagels for another breakfast favorite. According to sources like the one from this article on pumpkin benefits, pumpkin adds great nutrients, enhancing recipes like this one.

Notes

🥛 Adjust milk starting with 1 1/2 cups to get desired batter thickness.
🍂 Use pumpkin spice instead of cinnamon and ginger for variation.
🧁 Substitute sour cream in filling with extra heavy whipping cream for creamier texture.

Prep Time: 15 minutes
Cook time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 pancake with filling
Calories: 208
Sugar: 14.1 grams
Sodium: 84 milligrams
Fat: 12.9 grams
Saturated Fat: 7.9 grams
Carbohydrates: 20.7 grams
Fiber: 0.8 grams
Protein: 3.1 grams
Cholesterol: 51 milligrams

Keywords: pumpkin cheesecake pancakes,creamy spiced pancakes,fall breakfast,festive brunch