These fluffy pumpkin cream cheese pancakes are a special treat! They combine warm pumpkin spice flavors with a creamy filling, making breakfast feel like a cozy celebration.
Nothing beats flipping these golden delights on a chilly morning! I love adding a drizzle of maple syrup on top. It’s like a hug on a plate! 🥞
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Use canned pumpkin puree for convenience, but you can also roast and blend fresh pumpkin. Avoid pumpkin pie filling, as it has added sugar and spices.
Flour: All-purpose flour is perfect for these pancakes. If you’re looking for alternatives, you can try whole wheat flour for a heartier texture, or gluten-free flour blends if you’re avoiding gluten. Just check the proportions per the package.
Cream Cheese: For the filling, regular cream cheese is ideal, but if you’re dairy-free, there are good non-dairy cream cheese alternatives available that you can substitute. I personally love a hint of tanginess in the filling!
Buttermilk: If you don’t have buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using; it mimics the acidity needed for fluffy pancakes.
How Can I Avoid Overmixing the Batter?
Overmixing can lead to tough pancakes. To keep them fluffy, mix the wet and dry ingredients gently. Here’s how:
- Combine all dry ingredients in one bowl and all wet ingredients in another.
- Add the dry mix to the wet mixture in three parts. Stir gently with a spatula each time until you see that the flour is mostly incorporated.
- It’s OK if there are a few small lumps! This helps keep the pancakes light and airy.
What’s the Best Way to Cook Pancakes Without Burning Them?
The temperature and timing are key! Follow these tips to get a perfect golden brown pancake:
- Heat your skillet over medium heat. If it’s too hot, the pancakes might burn before cooking through.
- Grease the pan lightly with butter or oil. You can test the heat by dropping a small amount of batter; if it sizzles, the pan is ready!
- Only flip the pancakes when bubbles start to form on the surface. This usually takes 2-3 minutes. Flipping too soon can result in wet batter spilling out!
With these tips and substitutions, you’ll create delicious and fluffy pumpkin cream cheese pancakes that everyone will love! Enjoy!
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
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Glaze and Topping:
- 1/2 cup powdered sugar
- 2 tablespoons milk (adjust for consistency)
- 1/4 teaspoon vanilla extract
- 1/2 cup toasted pecans (for garnish)
- Maple syrup (optional)
How Much Time Will You Need?
This delicious pancake recipe will take about 30 minutes in total. You’ll spend roughly 10 minutes preparing the batter, another 15-20 minutes cooking the pancakes, and a few minutes for the glaze and garnishing. Perfect for a cozy breakfast or weekend brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step ensures the leavening agents and spices are evenly distributed throughout the pancake batter.
2. Combine the Wet Ingredients:
In a large bowl, combine the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract. Mix until everything is well combined and smooth.
3. Make the Pancake Batter:
Gradually add the dry ingredients to the wet ingredients while stirring gently. The goal is to mix just until combined—some lumps are okay. This will keep your pancakes fluffy!
4. Prepare the Cream Cheese Filling:
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be the delicious filling inside your pancakes.
5. Heat the Pan:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Testing the heat is essential; you want it hot enough for sizzling, but not so hot that it burns the pancakes.
6. Pour the Batter:
Scoop about 3 tablespoons of pancake batter into the skillet to form small pancakes. Be sure to leave room between them as they will spread out a bit!
7. Fill with Cream Cheese:
Carefully dollop about 1 teaspoon of the cream cheese filling right in the center of the pancake. Then, cover it with another 3 tablespoons of pancake batter, gently spreading it to enclose the filling.
8. Cook the Pancakes:
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook until the other side is golden brown, about another 2 minutes.
9. Keep Warm:
Transfer the cooked pancakes to a plate and keep them warm. Repeat the process with the remaining batter and filling until all pancakes are cooked.
10. Make the Glaze:
For the sweet glaze, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust the milk if necessary until you reach your desired consistency.
11. Serve and Enjoy:
Stack your warm pancakes on a plate, drizzle them with glaze, sprinkle with toasted pecans, and serve with maple syrup if you like. Enjoy every delicious bite!
With fluffy pumpkin cream cheese pancakes at hand, you’re set for a delightful treat that everyone will love!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to drain any excess moisture to achieve the right consistency. Canned pumpkin puree is usually more convenient, though!
How Do 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 a toaster oven until warmed through.
Can I Freeze These Pancakes?
Yes, you can freeze the pancakes! Allow them to cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag or container. They’ll be good for up to 2 months. Just reheat directly from the freezer!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes, and it will curdle slightly, creating a buttermilk effect!
