Pumpkin Cheesecake Pancakes are fluffy and flavorful. Perfect combination for breakfast and dessert, and loaded with creamy cheesecake bites.
This Pumpkin Cheesecake Pancakes is the latest addition to the delicious list of pumpkin desserts, like this famous Instant Pot Pumpkin Cheesecake and my absolutely divine Pumpkin Bread with Cheesecake. Or if you are looking for something quick and easy, Pumpkin Fudge comes to the rescue.
Pumpkin Cheesecake Pancakes
These Pumpkin Cheesecake Pancakes are one of the best breakfasts I have had in a while. Fluffy, with a fabulous pumpkin spice flavor, the pancakes are amazing drenched in maple syrup and topped with vanilla bean yogurt.
Now, the best part about these pancakes are the actual cheesecake bites! The pancakes 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.
How do you make Pumpkin Pancakes?
- Make sure you plan ahead of time to freeze the cheesecake bites. You can also make this recipe without them.
- Use a wire whisk or fork to blend the ingredients together just enough to eliminate most lumps.
- Pancakes are best cooked quickly on a hot oiled griddle set at about 350 to 375 degrees Fahrenheit.
- Use a ladle to pour out the batter in circles, about 4-5 inches in diameter.
- When air bubbles begin appearing across the top, use a spatula to lift the edges of the pancakes to check for doneness.
- Pancakes are done when they are a light golden-brown color on both sides, which takes a four to five minutes of cooking.
How to make fluffy pancakes?
- 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. If you are not a fan of the lumps, try to smooth the batter with a whisk gently and slowly, not over-beating.
- Over-mixing the batter until very smooth, results in overdeveloped gluten. This leaves less space for fluffy air pockets.
- If the batter is too thick, the pancakes may end up burned on the surface, and undercooked in the center.
- If the batter is too runny, the pancakes will spread out too much and become flat.
Can you prepare pancake batter ahead of time?
If you are making the Pumpkin Cheesecake Pancakes recipe, you can make the batter and keep it in the refrigerator overnight. Stir again in the morning. If it has thickened, whisk in a few drops of milk to make it pourable.
What makes pancakes fluffy: baking soda or baking powder?
Even though pancakes are cooked on a griddle rather than baked, baking powder works the same way by making them light and fluffy.
Can you freeze the Pumpkin Cheesecake Pancakes?
Yes, you can freeze these pancakes, just follow the instructions below.
- Make sure the pancakes are fully cooled.
- Place a sheet of wax paper between each pancake and stack them together.
- Wrap the stack of pancakes tightly in aluminum foil or place them inside heavy-duty freezer bags.
- Freeze. for up to 1-2 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.
Prep time: 20 minutes Cook time: 15 minutes Total time: 35 mins
- 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
- 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 a skillet and cook pancakes over medium heat by pouring in 1/4 cup batter for each pancake.
- Cook pancakes 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.