These Pumpkin Cream Cheese Pancakes are fluffy, soft, and full of yummy pumpkin flavor. The cream cheese adds a rich twist that makes breakfast feel extra special!
When I whip these up, I can’t help but feel cozy as the smell fills the kitchen. Topped with maple syrup, they always brighten my morning. Who can say no to pumpkin pancakes? 🎃🥞
Key Ingredients & Substitutions
Flour: All-purpose flour is typical here, but you can use whole wheat flour for a heartier pancake. If you’re gluten-free, try almond flour or a gluten-free blend, keeping in mind that it may alter the texture a bit.
Pumpkin Puree: Canned pumpkin puree works great and is convenient. If you’re feeling adventurous, you can use homemade pumpkin puree. Just be sure to cook and mash fresh pumpkin first!
Milk: Any milk will work, including regular cow’s milk, almond milk, or oat milk. If you want a richer taste, consider using buttermilk to enhance the fluffiness of the pancakes.
Cream Cheese: If you’re lactose intolerant, you could use a dairy-free cream cheese alternative, or try Greek yogurt for a tangy, creamy effect without the dairy.
How Do You Get Fluffy Pancakes Every Time?
Getting pancakes fluffy is all about how you mix the batter. Overmixing can make pancakes tough. Here’s how to keep them light and airy:
- Combine wet and dry ingredients until just mixed. It’s okay if there are some lumps—this ensures the pancakes stay soft.
- Let the batter rest for a few minutes. This gives it time to hydrate, which helps to create a better texture.
- Cook on a medium heat. If your skillet is too hot, the pancakes will brown too quickly on the outside while remaining raw inside.
By following these tips, you’re on your way to making fluffy pumpkin cream cheese pancakes that everyone will love! Enjoy the cooking journey! 🥞
How to Make Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk (any kind)
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- Butter or oil, for cooking
- Maple syrup, for serving
- Pecan halves (optional), for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and another 15-20 minutes for cooking. So, you’re looking at roughly 30-35 minutes from start to delicious pancake stack!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt. Whisk them together well until they’re evenly mixed. This ensures your spices are distributed throughout the batter.
2. Preparing the Wet Ingredients:
In a large bowl, crack the eggs and add the sugar, pumpkin puree, milk, and vanilla extract. Beat the mixture with a whisk or fork until everything is smooth and well combined. The bright orange of the pumpkin should be evenly mixed with the other ingredients.
3. Combine Dry and Wet Ingredients:
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until you see no dry flour; it’s okay if there are some lumps. Overmixing can make the pancakes tough, and we want them light and fluffy!
4. Preparing the Cream Cheese:
In a small bowl, soften your cream cheese. You can do this by stirring it until smooth or microwaving it for 10-15 seconds. We want it to be easy to dollop on your pancakes later.
5. Cooking the Pancakes:
Heat your non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes or until you see bubbles on the surface and the edges look set.
6. Add Cream Cheese and Flip:
Before flipping, place a small dollop of softened cream cheese right in the center of each pancake. Then, carefully flip them over and cook for another 2 minutes until they are golden brown and fully cooked through.
7. Serve and Enjoy:
Stack your pancakes on a plate, drizzle them generously with maple syrup, and sprinkle some pecan halves on top if you like. Serve them warm, and enjoy every delicious bite of creamy, spiced pumpkin goodness!
This pumpkin cream cheese pancake recipe yields a delightful breakfast treat that’s perfect for fall or any time you’re craving something sweet and cozy. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just roast a small pumpkin until tender, scoop out the flesh, and mash it until smooth. This will give your pancakes a fresh flavor!
How to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them between layers of parchment paper in a freezer-safe bag for up to 2 months. Just reheat in the toaster or microwave when you’re ready to eat!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option or a dairy-free alternative, you could use Greek yogurt or a dairy-free cream cheese substitute. Both will add a delicious creaminess to your pancakes!
Can I Make These Pancakes Without Eggs?
Yes, you can! Substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana. This will keep the pancakes moist and fluffy while making them egg-free!
