These Pumpkin Cream Cheese Pancakes are fluffy and delicious! They’re made with pumpkin puree and a creamy cheese filling, making breakfast feel like a treat.
I always find myself wanting to whip these up on chilly mornings. Topped with maple syrup, they’re pure comfort food! Just keep the napkins handy; things can get a little messy! 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! If you can’t find canned pumpkin, you can use homemade pumpkin puree. Just roast and blend fresh pumpkin until smooth. Squash like butternut can work in a pinch too!
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix milk with a tablespoon of vinegar or lemon juice, and let it sit for 5 minutes to sour. Regular milk works too, but the texture may be slightly different.
Cream Cheese: For the sauce, use regular cream cheese for that classic flavor. If you want a lighter option, whipped cream cheese can be a good substitute. You can also try mascarpone for a richer taste!
Pecans: If nuts are not your thing, try walnuts or skip them entirely. You could even top with a sprinkle of granola for added crunch!
How Do You Ensure Fluffy Pancakes?
Getting fluffy pancakes is all about the batter and cooking technique. First, don’t overmix the batter; it’s okay to have a few lumps. Allowing the batter to rest for 5 minutes helps too.
- Heat your skillet to medium; if it’s too hot, the pancakes will burn on the outside but be raw inside.
- Cooking until bubbles form on the surface is key. This indicates they’re ready to flip.
- Use a gentle hand when flipping, and give them enough time to cook through—about 2-3 minutes each side for that golden brown color!
How to Make Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Sauce:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 to 3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup pecans, toasted
- Maple syrup (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with an additional cooking time of about 10 minutes. In total, you can have these delicious Pumpkin Cream Cheese Pancakes ready in about 25 minutes. Perfect for a cozy breakfast!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will not only mix the ingredients but also aerate the flour for light and fluffy pancakes.
2. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth and well mixed. The pumpkin puree adds great flavor!
3. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix, as this can make the pancakes tough. Let the batter rest for 5 minutes to ensure fluffiness.
4. Make the Cream Cheese Sauce:
While the batter is resting, prepare the cream cheese sauce. In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract. Gradually add milk until the sauce is smooth and pourable. Set aside.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2 minutes or until golden brown and cooked through. Repeat with the remaining batter.
6. Assemble and Serve:
Stack the pancakes on a plate and drizzle the cream cheese sauce generously over the top. Sprinkle with toasted pecans and, if desired, drizzle with maple syrup and dust with powdered sugar for an extra sweet touch.
7. Enjoy!
Serve warm and enjoy your wonderful Pumpkin Cream Cheese Pancakes! Perfect for any fall morning or whenever you’re craving something delicious.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast fresh pumpkin pieces until tender, scoop out the flesh, and blend until smooth. Make sure to measure out 1 cup after pureeing!
What If I Don’t Have Buttermilk?
No worries! You can substitute buttermilk by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour before using.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warmed through.
Can I Make the Cream Cheese Sauce Ahead of Time?
Yes! You can prepare the cream cheese sauce in advance and keep it covered in the fridge for up to 3 days. Just give it a good stir before drizzling it over your pancakes.