Pumpkin Cheesecake Pancakes Recipe
Pumpkin Cheesecake Pancakes are fluffy and delicious with rich pumpkin spice cream cheese bites that melt in your mouth. They make the perfect breakfast cuisine for a chilly fall morning or really any time of the year if you love pumpkin pancakes. The cheesecake filling is so creamy and delicious with tiny little cream cheese pumpkin bites mixed in for a burst of flavor in every bite.
If you love pumpkin as much as we do, you will love our Pumpkin Snickerdoodle Bars. Another amazing pancake recipe is Pistachio Caramel Apple Butter Pancakes made from apple butter and brown sugar and topped with caramel sauce.
The pancake was first discovered in 600 BC when a poet from ancient Greece talked about warm pancakes in one of his poems. Stone-age pancakes were made with water and flour and cooked on a greased hot rock.
In the beginning, they were prepared by using ferns and cattails. Today, we make pancakes in all sorts of flavors with many different add-ins like fruit, chocolate chips, and even nuts. No matter how you make them, they are scrumptious.
My family loves pumpkin everything so I cannot go wrong with any kind of pumpkin recipe. But this is one of the most delicious recipes I have tried for pumpkin pancakes. These make the best breakfasts for any time of year and all you really need is basic ingredients with pumpkin spice and a can of pumpkin puree.
If you are looking for more recipes for breakfast, try our baked french toast sticks with brown sugar, cinnamon, and butter. Or why not make an edible cereal bowl to pour your Cheerios in? All you need is dark chocolate and some balloons. For a healthier breakfast, our green smoothie bowl is perfect with granola, avocado, spinach, and honey.
Ingredients needed:
Gather the ingredients below to make this delicious pumpkin pancake recipe. When you are ready to begin, scroll down to our printable recipe card where you will find the exact measurements and instructions.
Cheesecake bites:
- Cream cheese: Softened to room temperature.
- Pumpkin pie spice
- Maple syrup
Pancakes:
- All-purpose flour
- Cinnamon sugar
- Baking powder: Not baking soda.
- Nutmeg
- Salt
- Cloves
- Low-fat milk
- Canned pumpkin puree
- Butter: Melted.
- Large egg
Garnish:
- Maple syrup
- Vanilla bean yogurt
- Graham crackers: Crushed.
How to make pumpkin cheesecake pancakes from scratch?
Make the cheesecake bites:
- Combine: To begin, combine cream cheese, maple syrup, and pumpkin pie spice in a small bowl until thoroughly mixed.
- Fill the piping bag: Next, put the pumpkin mixture into a piping bag with a star tip.
- Make the stars: Then, lay a piece of parchment paper on a cutting board or baking sheet and pipe little bite-sized stars onto the paper.
- Freeze the stars: Finally, freeze for two to three hours or overnight for best results.
Make pancake batter:
- Mix all the dry ingredients: First, whisk together baking powder, cinnamon sugar, flour, spices, and salt in a large bowl.
- Mix wet ingredients: Then, in a separate bowl, whisk milk, pumpkin puree, melted butter, and egg.
- Mix all the ingredients: Combine the flour mixture with the wet ingredients before you slowly add the frozen cheesecake bites.
Cook the pumpkin pancakes:
- Heat the skillet: First, grease your skillet or frying pan with butter or oil and wait until it is hot before pouring 1/4 cup of pancake batter over medium heat.
- Cook pancakes: Next, cook pancakes for two to three minutes before you flip and cook for another two to three minutes. Until they are golden brown on each side.
- Garnish and serve: Once they are cooked, add crushed graham crackers, maple syrup, and vanilla bean yogurt to the top or on the side for serving.
Recipe variations:
- Whole wheat: For healthier pumpkin cheesecake pancakes, use whole wheat flour instead of regular.
- Gluten-free: Alternatively, use almond or coconut flour for gluten-free pumpkin cheesecake pancakes.
- No syrup: Instead of maple syrup for the cheesecake bites, you can use honey if you like.
- Sour cream: For creamier pancakes, add 1/4 of sour cream to your batter.
- Vanilla: For more flavor, add a teaspoon of vanilla extract to the batter.
- Chocolate: Add some chocolate chips for chocolate lovers.
- Cheesecake filling: Instead of cheesecake bites, use the cream cheese and maple mixture as cheesecake filling, slathering it between each pancake as well as on top.
How to serve:
You do not have to just use this great recipe for breakfast. They make a wonderful dessert or snack too. Try one of these awesome serving suggestions or share one of your own below in the comments section.
- For a delicious breakfast sandwich, use two pumpkin cheesecake pancakes with a sausage patty and fried egg in between.
- Add a dollop of whipped cream on top for extra sweetness. Try our easy recipe for homemade whipped cream.
- Sprinkle powdered sugar on top instead of syrup for a lighter breakfast.
- Make pumpkin cheesecake crepes by making the batter thinner and adding some fruit spread before rolling it up. Or try our strawberry or blueberry pie filling.
- Another way to top these is to spread peanut butter or Nutella on top.
- For something a little richer, pour on some of our caramel sauce.
- You can eat these pancakes with fresh fruit, nuts, or even chocolate chips.
Frequently asked questions
How can I soften cream cheese fast?
Unwrap one package cream cheese, put it in a microwave-safe dish, and heat in the microwave for 30 seconds. If it is not softened yet, keep heating in 15-second increments until it is. You can also put it in a bowl of hot water for 10 to 15 minutes but keep it in the foil package.
How can I make these pancakes fluffier?
For extra-fluffy pumpkin cheesecake pancakes, do not stir all of the lumps away. Do not overbeat. You can also use buttermilk instead of regular milk and separate the eggs and beat the whites until they are stiff. Try cooking them over medium-low heat and do not flatten them after you flip.
Why do the cheesecake bites need to be frozen?
If you do not freeze your cheesecake bites long enough, they will melt too much when you cook your pancakes. The more frozen they are, the better you will taste each tasty pumpkin cheesecake bite. Freezing them overnight is the best option so go ahead and make them ahead of time.
What are the nutrition facts in this recipe?
Each serving has 163 calories, 16 grams of carbs, and 9 grams of fat which includes 5 grams of saturated fat. In addition, you will get 210 milligrams of sodium, 3 grams of sugar, and 42 milligrams of cholesterol. On the other hand, each serving also has 4 grams of protein, 1,745 units of vitamin A, 89 milligrams of calcium, and 2 milligrams of iron.
How to store leftovers:
- Store: If you cannot eat all your pancakes, store them in a sealed container and refrigerate for about four days.
- Freeze: To freeze your pumpkin cheesecake pancakes, wait until they are completely cool and stack them with a piece of parchment or wax paper in between each one. Then, wrap them in foil and put them in a freezer bag. You can freeze them for up to three months.
- Thaw: No need to thaw these. You can cook these from frozen.
- Reheat: To reheat, put them on a plate and heat uncovered on high for 60 to 90 seconds. Or heat them in the oven at 375 degrees F on a parchment-lined cookie sheet for eight or nine minutes.
More pumpkin recipes:
Cooking tips:
- If you do not have any cinnamon sugar, just mix two tablespoons of granulated sugar with 1/2 teaspoon of cinnamon.
- Save prep time by using an electric mixer and make the batter as well as the cheesecake bites the day before.
- Pancakes are ready to flip when bubbles start to form on top.
- Cooking for a crowd? Try making these yummy pancakes on a griddle instead of a pan so you can make more at one time.
- Instead of regular yogurt, you can also use Greek yogurt.
- Let your batter rest for 30 minutes before using it for fluffier pancakes.
- For less sweet pancakes, cut the amount of sugar in half.
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.
Notes
Nutrition
Video
