These fluffy pumpkin cream cheese pancakes are a cozy breakfast treat! Filled with warm spices and a creamy swirl, they are sure to make your mornings brighter.
Who doesn’t love pancakes that taste like fall? I can’t help but smile every time I flip them. Add a drizzle of maple syrup, and it’s like breakfast magic! 🥞🍂
Key Ingredients & Substitutions
Pumpkin Puree: The star ingredient! Canned pumpkin puree is easy to find and works great. If you want a fresh taste, use roasted pumpkin instead. Just make sure it’s fully pureed to keep the texture smooth.
Flour: All-purpose flour keeps the pancakes fluffy. If you want a healthier option, you can use whole wheat flour, though the texture will be denser. For gluten-free, try a gluten-free flour blend.
Buttermilk: It adds a nice tang and helps the pancakes rise. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Cream Cheese: Look for the full-fat version for creaminess. If you’re dairy-free, consider using a dairy-free cream cheese alternative, but check the consistency for drizzling!
Why Do We Mix Wet and Dry Ingredients Separately?
Mixing wet and dry ingredients separately prevents overmixing, which can lead to tough pancakes. When you combine them, mix just until the ingredients are combined. A few lumps are okay; they’ll cook out during baking! This keeps the pancakes light and fluffy.
- In a bowl, whisk dry ingredients like flour and spices first.
- In another bowl, combine wet ingredients like pumpkin, egg, and buttermilk.
- Gently fold the wet into the dry for perfect texture.
Delicious Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Cream Cheese Topping:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup milk (or more for desired consistency)
- 1/2 teaspoon vanilla extract
- For Garnish:
- Chopped pecans
- Maple syrup
How Much Time Will You Need?
You’ll need about 15 minutes to prep and 10-15 minutes to cook the pancakes, making a total of about 30 minutes from start to finish. This includes mixing the batter, cooking the pancakes, and preparing the cream cheese topping. Quick and fun, perfect for a weekend breakfast!
Step-by-Step Instructions:
1. Prepare the Batter:
Start by whisking together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl. In a separate bowl, mix the egg with the pumpkin puree, buttermilk, melted butter, and vanilla extract until it’s nice and smooth. Then, pour the wet ingredients into the dry mixture and stir gently just until it’s combined. It’s okay if there are a few lumps—this helps keep your pancakes fluffy!
2. Make the Cream Cheese Topping:
In a small bowl, beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until everything is well combined and creamy. If it’s a bit thick, feel free to add a little more milk until it’s perfect for drizzling on your pancakes.
3. Cook the Pancakes:
Now it’s time to cook! Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for around 2-3 minutes or until you see bubbles starting to form on the surface and the edges look a little set. Carefully flip the pancake, and cook for another 2 minutes until it’s golden brown. Repeat this for the remaining batter.
4. Assemble and Serve:
Once all the pancakes are cooked, stack them on a plate. Drizzle that lovely cream cheese topping generously over the top, then sprinkle with chopped pecans for added crunch. Finally, serve warm with maple syrup drizzled over your stack. Yum!
Enjoy your moist, spiced pumpkin pancakes with a delicious cream cheese drizzle and a nutty pecan crunch! Perfect for cozy mornings or any time you crave a bit of fall flavor! 🥞🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it until smooth. Make sure to use the same amount, and it will work beautifully in the recipe!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Just mix 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This will give you a similar tanginess.
How Should I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months! Just place a layer of parchment paper between each pancake to prevent sticking and reheat them in the microwave or toaster when you’re ready to enjoy them again.
Can I Make the Cream Cheese Topping Ahead of Time?
Yes, you can make the cream cheese topping ahead of time! Store it in the fridge in an airtight container for up to 3 days. Just give it a good stir or whisk before using it again to smooth out any thickness.
