These fluffy pancakes are a fall favorite, mixing pumpkin and cream cheese for a sweet, creamy treat. They’re perfect for a cozy morning or a brunch with friends!
Whenever I make these pancakes, I can’t resist adding a sprinkle of cinnamon and a drizzle of syrup on top. They always put a smile on my face! 🍂
Best of all, they are super easy to whip up. Just mix everything, pour it on the griddle, and flip! You’ll have deliciousness in no time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancakes. If you want a healthier option, consider using whole wheat flour or a gluten-free blend. Both will work, although the texture might change a bit.
Pumpkin Puree: Canned pumpkin is super convenient and blends well. If you prefer fresh, roast and puree your own pumpkin. It’s slightly more labor-intensive but can give a fresher flavor!
Buttermilk: If you don’t have buttermilk, you can mix 1 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. This creates a similar tangy taste!
Cream Cheese: For the sauce, regular cream cheese works well. If you’re looking for a lighter option, use reduced-fat cream cheese, or even Greek yogurt for a tangy twist.
How Do You Get Fluffy Pancakes Every Time?
To ensure your pancakes turn out fluffy, follow these tips:
- Don’t overmix the batter; mix just until combined. Some lumps are perfectly fine!
- Let the batter sit for a few minutes before cooking. This helps the ingredients meld together for better rise.
- Make sure your skillet is at the right temperature. Too hot can burn the pancakes while too cool can make them dense.
- For extra fluffiness, you can separate the egg whites from the yolks, whip the whites until stiff, and fold them in at the end.
With these ingredients and techniques, you’re all set to whip up some delicious pumpkin cream cheese pancakes that everyone will love!
Delightful Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 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 ground cloves
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 1/4 cup chopped pecans (plus extra for garnish)
- Butter or oil for cooking pancakes
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving
For the Cream Cheese Sauce:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 10 minutes of prep time and 15 minutes of cooking time. In total, you’re looking at around 25 minutes before diving into these delicious pancakes!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Sauce:
In a small bowl, mix together the softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk or cream using a whisk. Continue whisking until the mixture is smooth and creamy. If it’s too thick, add a little more milk to get a pourable consistency. Set the sauce aside for later.
2. Make the Pancake Batter:
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together until evenly combined. In another bowl, beat the eggs and then stir in the pumpkin puree, buttermilk, vanilla extract, and melted butter until everything is well mixed.
3. Combine and Fold:
Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Remember, it’s okay if there are a few lumps—don’t overmix! Next, fold in the chopped pecans to add some crunchy goodness to your pancakes.
4. Cook the Pancakes:
Heat a griddle or a non-stick skillet over medium heat and lightly grease it with butter or oil. When the pan is ready, pour about 1/4 cup of the batter for each pancake onto the griddle. Cook for about 2-3 minutes or until bubbles appear on the surface and the edges look set.
5. Flip and Finish Cooking:
Gently flip the pancakes and cook the other side until it’s golden brown, which should take another 1-2 minutes. Once done, transfer the pancakes to a plate and keep them warm while you cook the remaining batter.
6. Serve and Enjoy:
Now for the fun part! Stack your fluffy pancakes on a plate, and drench them generously with the cream cheese sauce. Sprinkle extra chopped pecans on top and dust with powdered sugar if you like. Serve with warm maple syrup on the side for a delightful finish.
Enjoy your moist, flavorful pumpkin cream cheese pancakes topped with a rich cream cheese glaze and crunchy pecans! You’re in for a treat!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for about 5-10 minutes. This will give you a similar tanginess required for the pancakes.
How Can I Make These Pancakes Vegan?
To make vegan pumpkin cream cheese pancakes, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg) and use plant-based milk mixed with a bit of vinegar instead of buttermilk. For the cream cheese sauce, you can use a vegan cream cheese alternative.
Can I Make the Batter Ahead of Time?
It’s best to cook the batter fresh for fluffiest pancakes, but if you need to prep ahead, you can mix the dry ingredients and wet ingredients separately. Store them in the fridge and combine just before cooking to maintain the best texture.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a toaster or microwave until warmed through. For longer storage, you can freeze them with parchment paper between each pancake for easy separation, then reheat straight from the freezer. Enjoy!