Pumpkin Cheesecake Pancakes Recipe

Catalina Castravet
By Catalina Castravet
5 from 1 reviews

Breakfast Pumpkin Recipes Thanksgiving Recipes

Cook time Cook time: 15 minutes

Pumpkin Cheesecake Pancakes are fluffy and flavorful. The perfect combination for breakfast and dessert, and loaded with creamy cheesecake bites. 

I love making easy and delicious pumpkin recipes during the fall season. And this is a great recipe to add to your breakfast or dessert menu. For more pumpkin-flavored recipes, check out this Instant Pot Pumpkin Cheesecake, Pumpkin Bread with Cheesecake, or Pumpkin Fudge.

Pumpkin Cheesecake Pancakes

These Pumpkin Cheesecake Pancakes are one of the best breakfasts I have had in a while. They are fluffy, with a fabulous pumpkin spice flavor, and topped with maple syrup. 

Now, the best part about these pancakes is the actual cheesecake bites! They are LOADED with creamy cheesecake bites that melt in your mouth! Combine that with the irresistible pumpkin flavor and these become a must-try during the fall season.

Main ingredients:

  • Cream cheese: Use blocks of cream cheese and not the tubed type because they have more moisture. 
  • Pumpkin pie spice: This adds a lot of flavors, and is just great to use during the autumn season, Thanksgiving season, and holiday season. 
  • Maple syrup
  • All-purpose flour
  • Spices: I use cinnamon sugar, nutmeg, clove. However, feel free to use your favorite type. 
  • Baking powder: This makes them extra fluffy. Also, make sure to use baking powder, not baking soda. 
  • A bit of salt
  • Milk and butter: I use low-fat milk. 
  • Pumpkin puree: Homemade pumpkin puree works the best because you control the flavor and texture. Also, it is very easy to make and can be stored for later use. However, if you are short on time, go with the canned puree. 
  • Egg
  • Vanilla bean yogurt: Or Greek yogurt
  • Graham crackers: For a nice crunchy finish. 

How do you make Pumpkin Pancakes?

  1. Make sure you plan ahead of time to freeze the cheesecake bites. You can also make this recipe without them.
  2. Use a wire whisk or fork to blend the ingredients together just enough to eliminate most lumps.
  3. Pancakes are best cooked quickly on a hot oiled griddle set at about 350 to 375 degrees Fahrenheit.
  4. Use a ladle to pour out the batter in circles, about 4-5 inches in diameter.
  5. When air bubbles begin appearing across the top, use a spatula to lift the edges of the pancakes to check for doneness.
  6. Pancakes are done when they are a light golden-brown color on both sides, which takes four to five minutes of cooking.

How to make the pancakes extra fluffy?

  1. First, when you mixed together the wet and dry ingredients aim for “combined-lumpy”. This way you allow the gluten proteins to become loose and create air bubbles.
  2. Also, if you are not a fan of the lumps, try to smooth the batter with a whisk gently and slowly, not over-beating.
  3. Over-mixing the batter until very smooth results in overdeveloped gluten. This leaves less space for fluffy air pockets.
  4. In addition, if the batter is too thick, the pancakes may end up burned on the surface, and undercooked in the center.
  5. If the batter is too runny, the pancakes will spread out too much and become flat.

Can you prepare pancake batter ahead of time?

Yes, feel free to make the batter and keep it in the refrigerator in an airtight container overnight.

Stir again in the morning. If it has thickened, whisk in a few drops of milk to make it pourable.

Baking soda vs baking powder

Even though pancakes are cooked on a griddle rather than baked, the baking powder works the same way by making them light and fluffy.

In this recipe, we use baking powder. It basically includes sodium bicarbonate as well as an acid. So, you can use it right away without adding a liquid to it for activation. 

On the other hand, baking soda requires acid and a liquid to become active to help baked good to rise. 

Can you freeze them?

Yes, you can easily freeze them,  just follow the instructions below.

  1. First, make sure the pancakes are fully cooled at room temperature. 
  2. Next, place a sheet of wax paper between each pancake and stack them together.
  3. Then, wrap the stack of pancakes tightly in aluminum foil or place them inside heavy-duty freezer bags.
  4. Freeze. for up to 3 months.

How to reheat frozen pancakes:

  • Microwave: Place frozen pancakes on a microwave-safe plate and microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through.
  • Oven: Preheat oven to 375F degrees. Cover a cookie sheet with parchment paper and arrange frozen pancakes in a single layer on it.  Cover with foil. Bake for about 8 to 10 minutes, or until hot.

More delicious pumpkin recipes:

Recipe tips:

  • Feel free to add some chocolate chips to the batter for a mix of flavors. 
  • Also, prior to mixing the wet ingredients, let them rest at room temperature for at least 30 minutes. This will ensure a rich and fluffy texture. 
  • Top them with chopped strawberries, nuts, dried cranberries, or sliced bananas. 
  • In addition, to make them gluten-free, simply replace regular flour with a gluten-free one. 
  • You can use Greek yogurt or regular yogurt. 
Pumpkin Cheesecake Pancakes 8003

Pumpkin Cheesecake Pancakes

Fluffy and flavorful Pumpkin Cheesecake Pancakes combine breakfast and dessert in this amazing creation, loaded with creamy cheesecake bites.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 pancakes
Calories: 163kcal
Author: Catalina Castravet


Cheesecake Bites:

  • 6 ounces cream cheese (softened)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup


  • 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


  • Maple syrup
  • Vanilla bean yogurt
  • Graham crackers


Cheesecake Bites:

  • In a small bowl, combine cream cheese, pumpkin pie spice, and maple syrup.
  • Transfer the mixture to a piping bag, fitted with the 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.


  • In a medium bowl, whisk together flour, cinnamon sugar, baking powder, spices, and salt, set aside.
  • In a separate bowl, whisk together milk, pumpkin, melted butter, and egg.
  • Fold wet ingredients into the dry ingredients. Fold in the cheesecake bites into the mixture.


  • 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, vanilla bean yogurt, and garnish with graham cracker crumbs.


* If you don't have cinnamon sugar combine 1/2 teaspoon of cinnamon with 2 tablespoons granulated sugar. Use 2 or 3 tablespoons, in dependence how sweet you prefer the batter.


Serving: 0g | Calories: 163kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 210mg | Potassium: 183mg | Fiber: 0g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 0.4mg | Calcium: 89mg | Iron: 1.1mg
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Rachel @ Bakerita

These pumpkin cheesecake pancakes are making me seriously crave fall! Pumpkin and cream cheese are the perfect pairing - I've got to try these for breakfast sometime this fall.


Thank you Rachel :)


Lori Bosworth

These pumpkin cheesecake pancakes look decadent! I like the ingredients. This would be perfect for a special brunch.



Ahh this recipe sounds so delicious! 2 of my favorite flavors: pumpkin and cheesecake



I love pumpkin flavored everything and this is making me excited for fall. Yum!


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