Fluffy pumpkin cream cheese pancakes are perfect for chilly mornings! With a hint of pumpkin spice, they taste like autumn on a plate. Yum!
These pancakes are a delicious way to start the day. I love adding a drizzle of maple syrup on top for a sweet touch. Trust me, your family will ask for seconds! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base! You can also use whole wheat flour for a nuttier flavor or gluten-free flour if needed. Just be aware that texture may vary!
Pumpkin Puree: Canned pumpkin is super convenient and has the right consistency. If you have fresh pumpkin, you can use that too—just roast and puree it first!
Buttermilk: This adds moisture and a tangy taste. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar, let it sit for a few minutes, and it’s good to go!
Cream Cheese: It’s the star of your topping! If you want a lighter option, you can use Greek yogurt or cottage cheese for a different twist.
How Do I Prevent Pancakes from Sticking to the Pan?
Great question! Non-stick pans are your best friend. Here are some tips to ensure your pancakes flip easily:
- Make sure the skillet is preheated before adding batter—medium heat works well!
- Use a small amount of butter or oil to grease the surface. This helps prevent sticking.
- Don’t rush the flip! Wait until you see bubbles on top; this means the bottom is nicely browned.
- Use a thin spatula for flipping to get under the pancake easily.
These tips will help make delicious pancakes without frustration!
How to Make 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 salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus more for cooking
- 1 teaspoon vanilla extract
For the Cream Cheese Topping:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
For Serving:
- Maple syrup
- Chopped pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook, making it perfect for a cozy breakfast or brunch. Just about 10 minutes for mixing the ingredients and another 10 minutes for cooking the pancakes. It’s quick and delicious!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure they are well combined so your pancakes have a uniform flavor!
2. Combine the Wet Ingredients:
In another bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth and fully mixed. This will give your pancakes that delicious pumpkin flavor!
3. Combine Dry and Wet Mixtures:
Pour the wet ingredients into the dry mixture and gently stir until just combined. Remember, it’s okay if there are a few lumps—overmixing can lead to tough pancakes!
4. Prepare the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges are set (about 2-3 minutes). Carefully flip the pancakes and cook for another 1-2 minutes until golden brown. Once done, transfer them to a plate and keep warm while you cook the remaining batter.
6. Make the Cream Cheese Topping:
In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the amount of milk to get the drizzling consistency you like!
7. Assemble and Serve:
Stack the warm pancakes on plates, add a generous spoonful or drizzle of cream cheese topping over them, and if desired, sprinkle with chopped pecans. A drizzle of maple syrup on top adds a lovely sweetness!
8. Enjoy!
Dive into these fluffy, spiced pumpkin pancakes with the creamy topping. It’s a delightful way to start any day!
Can I Use Alternative Flours in This Recipe?
Absolutely! Whole wheat flour can add a nutty flavor and more fiber. If you’re looking for a gluten-free option, try a gluten-free all-purpose blend. Just note that the texture may vary slightly.
Can I Make These Pancakes Vegan?
Yes, you can! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a non-dairy milk like almond or oat milk in place of buttermilk. Also, replace the melted butter with coconut oil or another vegetable oil.
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or heat them on a skillet until warmed through.
Can I Freeze the Pancakes?
Yes! Place cooled pancakes in a single layer on a baking sheet to freeze for about 1-2 hours, then transfer them to a freezer bag. You can freeze them for up to 2 months. To reheat, just pop them in the toaster or microwave until warmed.