These Pumpkin Cream Cheese Pancakes are fluffy and wonderfully spiced! With creamy bites of cream cheese mixed in, they make breakfast feel like a cozy fall hug.
Don’t be surprised if you find yourself flipping an extra batch—everyone loves them! I like to drizzle a bit of maple syrup on top for an extra treat. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! If you can’t find canned pumpkin, make your own by roasting and pureeing fresh pumpkin. Use butternut squash as a substitute for a similar flavor.
Flour: All-purpose flour is common here, but you can swap in whole wheat flour for added nutrition. Just be aware that it may alter the texture a bit.
Buttermilk: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice into regular milk and let it sit for 5 minutes. This creates a similar tangy flavor.
Cream Cheese: For a lighter version, you can use reduced-fat cream cheese. You could also try ricotta cheese for a different texture.
Spices: The spice blend is what gives these pancakes their warm flavor. Feel free to adjust the amounts based on your taste or use a pre-mixed pumpkin spice blend to simplify!
How Do I Cook Pancakes Without Burning Them?
Cooking pancakes perfectly can be a bit tricky, but here’s how to nail it. First, make sure your skillet is at the right temperature—medium heat usually works best.
- Preheat the skillet but test it by sprinkling a few drops of water on it. If they sizzle and evaporate quickly, you’re good to go.
- Use a small amount of butter or oil to coat the pan, which helps prevent sticking.
- Pour the batter carefully and watch for bubbles forming on the surface. That’s your sign to flip!
- Flip gently, and don’t press down on the pancakes as they cook, or you’ll miss out on their fluffiness.
With practice, you’ll get the hang of cooking pancakes just right, golden brown and fluffy!
Pumpkin Cream Cheese Pancakes
Ingredients You’ll Need:
- For The Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 4 ounces cream cheese, cut into small cubes
- Butter or oil for cooking pancakes
- For Serving:
- Maple syrup
- Chopped pecans or walnuts for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and about 15-20 minutes to cook, making a total time of around 30-35 minutes. You’ll have fluffy, warm pancakes ready to enjoy in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. This will ensure all the flavors are evenly distributed.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, buttermilk, egg, and vegetable oil (or melted butter) together until smooth. It’s important to blend these wet ingredients well so that they incorporate properly into the batter.
3. Bring It All Together:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Remember, it’s okay if the batter has a few lumps—overmixing can lead to tough pancakes.
4. Add the Cream Cheese:
Carefully fold the cream cheese cubes into the batter, making sure not to break them up too much. You want the little pockets of creaminess to stay intact.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. The skillet should be hot enough that a drop of water sizzles on contact.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook them until bubbles form on the surface and the edges look set, usually around 2-3 minutes.
7. Flip and Finish:
Gently flip the pancakes using a spatula and cook for another 2 minutes, or until they’re golden brown and beautifully cooked through, with the cream cheese warming up nicely.
8. Keep Them Warm:
Remove the pancakes from the skillet and keep them warm on a plate covered with a clean kitchen towel. Repeat the process with the rest of the batter.
9. Serve and Enjoy!
Serve your fluffy pumpkin cream cheese pancakes stacked high, drizzled with maple syrup, and sprinkled with chopped pecans or walnuts for a delicious crunch.
Enjoy these spicy, soft pumpkin pancakes with creamy pockets of melted cream cheese and a nutty finish—perfect for a cozy breakfast!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor. Make sure to drain any excess moisture to avoid a watery batter.
Can I Make These Pancakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for best results. The texture might vary slightly, but they will still be delicious!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk. Let it sit for about 5 minutes before using, and it will mimic the tangy flavor of buttermilk.
How Do I Store Leftover Pancakes?
To store leftovers, place the pancakes in an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy them, reheat in the microwave or toast them in a toaster for a crispy finish.
