These pumpkin cream cheese pancakes are fluffy and full of fall flavors! With creamy cheese swirled in, they make breakfast feel like a treat on a cozy morning.
Who can resist the cozy smell of pumpkin and spice? I love topping them with a little maple syrup and a sprinkle of cinnamon—it’s like autumn on a plate!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the pancakes! You can use canned pumpkin puree for convenience, but if you’re feeling adventurous, homemade pumpkin puree is easy to make by roasting and pureeing fresh pumpkins.
Buttermilk: Buttermilk gives pancakes a nice tang. If you don’t have it, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes and you’ll have a great substitute!
Spices: The spices add warmth and flavor. If you don’t have all the individual spices, a pumpkin pie spice mix can work in a pinch. I love using fresh ground nutmeg when I can—it makes a big difference!
Cream Cheese: Use full-fat cream cheese for a rich topping. If you want a lighter version, low-fat cream cheese is fine, but it will change the texture slightly. You could also swap in Greek yogurt for a tangy twist.
How Can I Get Fluffy Pancakes?
To achieve fluffy pancakes, focus on not overmixing the batter. Mix until the dry ingredients and wet ingredients are just combined—lumps are okay! Overmixing can lead to tough pancakes.
- For the right batter consistency, aim for slightly lumpy and thick.
- Let the batter rest for about 5-10 minutes before cooking. This helps the flour hydrate and can lead to fluffier pancakes!
- Make sure your skillet is preheated well. A medium heat is key—too hot and you’ll burn the pancakes before they cook through.
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
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Topping:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Garnish and Serve:
- Maple syrup
- Toasted pecans (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prep and another 15-20 minutes to cook the pancakes. So, in total, give yourself around 30-35 minutes to enjoy these delicious treats from start to finish!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and the spices (cinnamon, nutmeg, ginger, and cloves). This helps to ensure an even distribution of all the flavors!
2. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Make sure everything is fully combined for a smooth batter.
3. Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; don’t overmix it, or your pancakes may turn out dense!
4. Preheat Your Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
Spoon about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook the other side until golden brown and cooked through, about 2 more minutes. Keep the pancakes warm on a plate as you cook the rest.
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 pourable. If the mixture is too thick, add more milk to reach your desired consistency.
7. Serve and Enjoy:
Stack the pancakes on a plate, drizzle generously with the cream cheese topping, and sprinkle toasted pecans on top if desired. For an extra touch, finish with a delicious drizzle of maple syrup!
Enjoy your deliciously moist and flavorful pumpkin cream cheese pancakes with warm autumn spices and a creamy topping! It’s the perfect way to start the day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkin for a fresher taste. Just bake a small sugar pumpkin, scoop out the flesh, and blend it until smooth before measuring out 1 cup for the recipe.
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 toaster for a quick breakfast treat!
Can I Make the Pancake Batter in Advance?
Yes, you can prepare the batter the night before! Just mix the dry and wet ingredients separately, then combine them in the morning. Keep it covered in the refrigerator and give it a gentle stir before cooking.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using—voilà!
