Description
Pumpkin Cheesecake Pancakes are the perfect autumn breakfast treat, blending fluffy pancakes with rich pumpkin flavor and a creamy cream cheese drizzle. These delightful pancakes will transform your morning into a cozy celebration of fall, making them an irresistible choice for any breakfast or brunch gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup pumpkin puree
- 3/4 cup whole milk (or almond milk)
- 2 large eggs
- 4 oz cream cheese, softened
- 2 tbsp maple syrup
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, milk, and eggs until smooth.
- Gradually add dry ingredients to wet ingredients; stir gently until just combined.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles form on top (about 3-4 minutes).
- While pancakes cook, beat cream cheese with maple syrup until smooth.
- Serve warm pancakes drizzled with the cream cheese mixture and extra maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: For fluffier pancakes, let the batter rest for five minutes before cooking. Substitute regular milk with almond milk for a dairy-free option or add chocolate chips for a sweet twist.