Pumpkin Cheesecake Pancakes
These easy Pumpkin Cheesecake Pancakes are soft, fluffy, and full of rich pumpkin flavor with creamy cheesecake bites that melt in your mouth. They make the perfect breakfast for a crisp fall morning or any time I crave something sweet and comforting.
My family loves anything made with pumpkin, so I can never go wrong with a new pumpkin recipe. After sharing my pumpkin bread with cream cheese filling, I knew a pancake version had to happen. Pancakes are a big favorite at our breakfast table, and my kids could not be happier with these. In our opinion, they are some of the most delicious pumpkin pancakes ever.
Table of contents
With just a few simple ingredients, some pumpkin spice, and a can of pumpkin puree, these pancakes are easy to make any time of the year, and that is what I love most about this recipe. I make them even more interesting by adding cheesecake bites, which I usually prepare the night before. It makes the pancakes rich, creamy, and anything but plain. In the morning, it only takes me about twenty minutes to prep everything, and by the time my kids wander into the kitchen, the pancakes are hot and ready to serve.
Why you will love this recipe
- Pumpkin and cheesecake together: These pancakes have the perfect mix of soft pumpkin flavor and creamy cheesecake. They taste warm, sweet, and comforting, just like a fall morning should.
- Quick and easy to make: I only need a few simple ingredients and a can of pumpkin puree. The batter is ready pretty quick, and the pancakes cook in no time.
- A family favorite breakfast: My kids love these pancakes, and I like making them on weekends when we can all sit and enjoy breakfast together.
- Soft, fluffy, and creamy: The pancakes are light and fluffy with little creamy cheesecake bites inside. They are perfect for slow mornings at home.
What you will need
Cheesecake bites:
- Cream cheese: I always let the cream cheese soften at room temperature so it blends smoothly.
- Pumpkin pie spice: I use a mix of cinnamon, nutmeg, ginger, and cloves for that classic pumpkin flavor.
- Maple syrup: It adds a natural sweetness that pairs perfectly with the pumpkin.
For the pancakes:
- Dry ingredients: I mix all-purpose flour, baking powder, cinnamon sugar, nutmeg, salt, and cloves together. These create a soft texture and add warm spice to the pancakes.
- Wet ingredients: I use low fat milk, melted butter, canned pumpkin puree, and a large egg. They make the batter rich, smooth, and full of pumpkin flavor.
How to make
1. Make the cheesecake bites: I mix the cream cheese, maple syrup, and pumpkin pie spice in a small bowl until smooth. Then I transfer the mixture to a piping bag and pipe small star shapes onto parchment paper. I freeze them for two to three hours or overnight until firm and ready to use.
2. Make the pancake batter: I start by whisking together the flour, baking powder, cinnamon sugar, spices, and salt in a large bowl. In another bowl, I whisk the milk, pumpkin puree, melted butter, and egg until smooth. Then I combine the wet and dry ingredients.
3. Add the bites: I gently stir in the frozen cheesecake bites at the end.
4. Cook the pancakes: I grease a skillet or frying pan with butter or oil and heat it over medium heat. Once hot, I pour about a quarter cup of batter for each pancake and cook for two to three minutes per side until golden brown and fluffy.
5. Garnish and serve: Once the pancakes are ready, I top them with crushed graham crackers, a drizzle of maple syrup, and a spoonful of vanilla bean yogurt. They taste amazing warm and make the perfect fall breakfast.
Expert tip
Let the batter rest
I always let my pancake batter rest for about 30 minutes before cooking. During that time, the flour absorbs the liquid and the bubbles settle, giving the pancakes a softer and fluffier texture. I usually make the batter first thing in the morning, then get the coffee going or set the table while it rests. By the time I heat the skillet, the batter is ready, and the pancakes cook up light and tender like we like.
More tips to consider:
- I like to save time by using an electric mixer and making both the batter and cheesecake bites the day before. It makes breakfast so much easier the next morning.
- I know the pancakes are ready to flip when I see bubbles forming on top. That is the sign they are cooked perfectly underneath.
- When cooking for a crowd, I use a griddle instead of a pan. It lets me make more pancakes at once and keeps everyone happy.
- I sometimes use Greek yogurt instead of regular yogurt. It adds a creamy texture and a little tang that tastes great with the pumpkin flavor.
- For less sweetness, I just cut the sugar in half. The pancakes still taste delicious and have plenty of flavor from the pumpkin and spices.
Recipe variations and add-ins:
- Chocolate chip: I add about half a cup of chocolate chips to the batter. The chocolate melts slightly and makes the pancakes rich and sweet.
- Nutty crunch pancakes: I mix in 1/3 cup of chopped pecans or walnuts. They add a nice crunch and a warm nutty flavor that goes great with the pumpkin.
- Apple cinnamon: I stir in about 1/2 cup of diced apples and a pinch of cinnamon. The apples soften as they cook and blend great with the pumpkin spice.
- Banana pumpkin flavor: I mash one ripe banana and mix it into the batter. It adds natural sweetness and keeps the pancakes soft and moist.
- Mini pancake bites: I make smaller pancakes and stack them with a spoonful of cheesecake filling in between. They are fun to make with the kids and perfect for a weekend breakfast.
Serving suggestions
I love topping these pancakes with a spoonful of my homemade whipped cream or a light dusting of powdered sugar for a simple breakfast. When I want something extra sweet, I drizzle a little of my homemade caramel sauce on top, and it tastes amazing with the pumpkin flavor.
For Sunday brunch, I like to make pumpkin cheesecake crepes by thinning the batter and filling them with my strawberry pie filling or my delicious blueberry pie filling. Fresh fruit, a handful of nuts, or a few chocolate chips on top also make these pancakes perfect for any morning.
How to store leftovers:
- Store: I keep leftover pancakes in a sealed container in the refrigerator for up to 4 days.
- Freeze: Once the pancakes are completely cool, I stack them with parchment or wax paper between each one. Then I wrap them in foil, place them in a freezer bag, and freeze for up to 3 months.
- Thaw: I skip thawing since these reheat perfectly straight from the freezer.
- Reheat: I warm them in the microwave for about one minute or in the oven at 375 degrees Fahrenheit on a parchment-lined baking sheet for 8 to 9 minutes.
Frequently asked questions
I unwrap one package of cream cheese and place it in a microwave-safe dish. I heat it for about thirty seconds, then check to see if it is soft enough. If not, I keep heating it in fifteen-second intervals until it is smooth and easy to mix. Another way I like to soften it is by placing the foil-wrapped cream cheese in a bowl of warm water for about 10 to 15 minutes.
For extra fluffy pumpkin cheesecake pancakes, I leave a few small lumps in the batter and make sure not to overmix. Using buttermilk instead of regular milk helps them rise beautifully. I also like to separate the eggs and beat the whites until stiff before folding them in. Cooking the pancakes over medium low heat and avoiding pressing them down after flipping keeps them light and soft.
If the cheesecake bites are not frozen long enough, they can melt too much while the pancakes cook. I always make sure they are completely frozen so the little bites stay intact and keep that creamy texture inside the pancakes. Freezing them overnight works best, so I usually prepare them the day before to save time in the morning.
More comforting pumpkin recipes:
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Pumpkin Cheesecake Pancakes
Ingredients
Cheesecake Bites:
- 6 ounces cream cheese softened
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
Pancakes:
- 1 1/4 cups all-purpose flour
- 2 – 3 tablespoons cinnamon sugar*
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pinch clove
- 1 cup low-fat milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons butter melted
- 1 egg
Garnish:
- Maple syrup
- Vanilla bean yogurt
- Graham crackers
Instructions
Cheesecake Bites:
- In a small bowl, combine cream cheese, pumpkin pie spice, and maple syrup.
- Transfer the mixture to a piping bag, fitted with a small star tip.
- Place parchment paper on a cutting board, and pipe bite-size stars onto it.
- Freeze for at least 2 – 3 hours or best overnight.
Pancakes:
- In a medium bowl, whisk together flour, cinnamon sugar, baking powder, spices, and salt, and set aside.
- In a separate bowl, whisk together milk, pumpkin, melted butter, and egg.
- Fold wet ingredients into the dry ingredients. Fold the cheesecake bites into the mixture.
Cook:
- Spray or grease with butter in a skillet and cook pancakes over medium heat by pouring in 1/4 cup batter for each pancake.
- Cook pancakes for about 2-3 minutes per side or until golden brown. Serve with maple syrup, and vanilla yogurt, and garnish with graham cracker crumbs.
Video
Notes
Let the batter rest
I always let my pancake batter rest for about 30 minutes before cooking. During that time, the flour absorbs the liquid and the bubbles settle, giving the pancakes a softer and fluffier texture. I usually make the batter first thing in the morning, then get the coffee going or set the table while it rests. By the time I heat the skillet, the batter is ready, and the pancakes cook up light and tender like we like.More tips to consider:
- I like to save time by using an electric mixer and making both the batter and cheesecake bites the day before. It makes breakfast so much easier the next morning.
- I know the pancakes are ready to flip when I see bubbles forming on top. That is the sign they are cooked perfectly underneath.
- When cooking for a crowd, I use a griddle instead of a pan. It lets me make more pancakes at once and keeps everyone happy.
- I sometimes use Greek yogurt instead of regular yogurt. It adds a creamy texture and a little tang that tastes great with the pumpkin flavor.
- For less sweetness, I just cut the sugar in half. The pancakes still taste delicious and have plenty of flavor from the pumpkin and spices.