These Pumpkin Cream Cheese Pancakes are fluffy and packed with fall flavors. They have a delicious creamy filling that makes each bite extra special. Perfect for a cozy breakfast!
Trust me, these pancakes are like a warm hug on a plate. I love topping them with maple syrup and a sprinkle of cinnamon. Who can resist a stack of these tasty treats? 🥰
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. You can swap it for whole wheat flour for a heartier texture or a gluten-free blend if needed. Just check for proper ratios when using gluten-free options.
Canned pumpkin puree: Fresh pumpkin can be used in place of canned if you prefer. Just roast and puree it beforehand. Always remember to use pure pumpkin, not pumpkin pie filling!
Buttermilk: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes. It works just perfectly in the recipe.
Cream cheese: Feel free to replace it with mascarpone or a dairy-free cream cheese alternative for those with dietary restrictions. Either option provides a nice creamy texture.
How Do I Cook Pancakes to Make Them Perfectly Fluffy?
Cooking pancakes can be tricky, but with a few simple tips, you’ll get fluffy pancakes every time. Start by ensuring your skillet is hot but not smoking.
- Heat your skillet over medium heat and add a small amount of butter.
- When pouring the batter, don’t overwork it. Stir until just combined; lumps are okay. This keeps the pancakes light.
- When bubbles appear on the surface, that’s your cue to flip them carefully. This means the pancake is cooking nicely underneath.
- Keep them warm in a low oven while you finish cooking the rest. This way, they’ll all stay fluffy and delicious!
How to Make Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown 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
- Wet Ingredients:
- 3/4 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For Serving:
- Maple syrup
- Chopped pecans
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and cook, making it perfect for a delightful breakfast or brunch. You’ll spend around 10 minutes mixing everything together and another 10 minutes cooking the pancakes. Easy and quick!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Filling:
In a small mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a fork or a hand mixer to mix until it’s nice and smooth. Set it aside while you make the pancake batter.
2. Make the Pancake Batter:
In a large bowl, whisk together all the dry ingredients: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, mix your wet ingredients—pumpkin puree, buttermilk, egg, and melted butter—until combined. Then gently pour the wet ingredients into the dry ingredients and stir until just combined. Don’t worry if there are some lumps!
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly brush it with melted butter. For each pancake, pour about 1/4 cup of batter onto the skillet. After about a minute, you’ll see bubbles starting to form on the surface. At this point, spoon about 1 tablespoon of the cream cheese mixture onto the center of the pancake. Carefully pour a little more batter over the cream cheese to cover it.
4. Finish Cooking:
Let the pancake cook for another 2-3 minutes or until the bottom is golden brown and the edges look set. Then carefully flip it and cook for an additional 1-2 minutes on the other side until fully cooked through. Repeat this process with the remaining batter, adding more butter to the skillet as needed.
5. Serve and Enjoy:
Stack your fluffy pancakes on a plate, and top them with any remaining cream cheese mixture if you like. Drizzle with maple syrup and sprinkle with chopped pecans for a delightful finish. Enjoy your cozy feast of Pumpkin Cream Cheese Pancakes, perfect for any fall morning!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you choose to use fresh pumpkin, make sure to roast and puree it until smooth before measuring out 3/4 cup for the recipe. Just be cautious not to use pumpkin pie filling as a substitute.
Can I Make These Pancakes Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure it contains xanthan gum for best results, or add a teaspoon if it doesn’t!
How Do I Store Leftovers?
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or on a skillet over low heat until warmed through.
Can I Prepare the Batter Ahead of Time?
You can prepare the batter ahead but for the best results, it’s recommended to use it immediately after mixing. If you must store it, keep it in the fridge for no longer than a few hours to prevent the leavening agents from losing their effectiveness.