These Pumpkin Cream Cheese Pancakes are fluffy and full of fall flavors. The creamy cheese center adds a delightful surprise with every bite!
Just the smell of these pancakes cooking makes my morning better! Serve with maple syrup and watch the smiles appear at the breakfast table. Perfect for cozy days! 🎃🥞
Key Ingredients & Substitutions
All-purpose flour: This is the base for the pancakes. You can swap it for whole wheat flour for a nuttier taste, but be aware that it might make the pancakes a bit denser.
Brown sugar: It adds a lovely molasses flavor. If you run out, use granulated sugar. You can also use coconut sugar for a more natural option.
Canned pumpkin puree: Be sure to use pure pumpkin, not pumpkin pie filling. If fresh pumpkin is available, roast and puree it for the freshest taste. Might take a bit longer, but worth it!
Buttermilk: For a tangy flavor and fluffiness, if you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
Cream cheese: If health is a concern, you could try Neufchâtel cheese as a lighter substitute or even a dairy-free cream cheese for a vegan option.
How Do I Get the Cream Cheese Filling Just Right?
The cream cheese filling is what makes these pancakes special. To keep the filling smooth and easy to pipe, softening the cream cheese is key. Let it sit at room temperature for about 30 minutes before using. This will make it easier to blend and will help create that luscious center!
- Mix the softened cream cheese, powdered sugar, and vanilla until smooth. Make sure there are no lumps.
- Using a piping bag is great, but if you don’t have one, a zip-top bag with a small corner cut off works just as well!
- When cooking the pancakes, pipe the filling quickly after pouring the batter to keep it centered and avoid spreading.
Follow these tips, and you’ll have pancakes with a creamy center that everyone will love! Enjoy your delicious pumpkin pancakes!
Delicious Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups buttermilk
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping:
- 1/2 cup chopped pecans (toasted if preferred)
- Maple syrup (optional)
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prep and around 15-20 minutes to cook, giving you a total of about 35-40 minutes from start to finish. Just enough time to make the kitchen smell amazing!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until everything is well mixed. This creates a wonderful aromatic base for your pancakes!
2. Combine Wet Ingredients:
In a large bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, and vanilla extract until everything is smooth and combined. The pumpkin gives your pancakes a beautiful color and flavor!
3. Combine Wet and Dry Ingredients:
Add the dry mixture to the wet mixture and stir gently until just combined. Be careful not to overmix; a few lumps are totally okay!
4. Prepare the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it’s smooth and creamy. Transfer this delicious mixture to a piping bag or a resealable plastic bag with one corner snipped off for easy piping.
5. Cook the Pancakes:
Heat a lightly greased nonstick skillet or griddle over medium-low heat. Pour about 1/4 cup of pancake batter onto the skillet to form a circle. Immediately pipe a small circle of the cream cheese filling into the center of the pancake batter, making sure to leave a little border around the edge.
6. Seal and Flip:
Cover the cream cheese filling with about 2 tablespoons of pancake batter to keep it sealed inside. Cook until bubbles begin to form on the surface (about 2-3 minutes), then carefully flip the pancake and cook for another 2 minutes or until golden brown and cooked through. Repeat with the remaining batter and filling.
7. Serve and Enjoy:
Stack the pancakes on a plate. If you’d like, add extra cream cheese filling on top, drizzle with maple syrup, and sprinkle with chopped pecans for a delicious finish. Serve warm and enjoy the creamy, pumpkin-spiced delight!
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These fluffy pumpkin pancakes with a sweet cream cheese center are the ultimate treat for cozy autumn mornings. The blend of warm spices, creamy filling, and delicious toppings make them simply irresistible! Enjoy! 🍂🥞
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can! Using a 1:1 gluten-free baking blend should work well. Just make sure it contains xanthan gum, which helps with the pancake’s structure and texture.
How Can I Make These Pancakes Dairy-Free?
To make this recipe dairy-free, substitute the buttermilk with non-dairy milk (like almond or oat milk) mixed with a tablespoon of vinegar or lemon juice. For the cream cheese filling, you can use a dairy-free cream cheese alternative.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in a microwave or on a skillet until warmed through. For the best texture, try reheating them in a toaster oven!
Can I Freeze These Pancakes?
Absolutely! Once cooled, place pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container for up to 2 months. To reheat, simply pop them in the toaster or microwave!
