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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon pumpkin pie spice - 1 cup pumpkin puree (canned or fresh) - 1/2 cup cream cheese, softened to room temperature - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 3/4 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon vinegar) - 2 tablespoons maple syrup (plus extra for serving) - Butter or oil for cooking - Optional toppings (whipped cream, chopped nuts) When I make pumpkin cream cheese pancakes, I start with the dry ingredients. First, I mix the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. This blend gives the pancakes their nice rise and flavor. Next, I focus on the wet ingredients. I beat the softened cream cheese until it's smooth. Then, I add pumpkin puree, sugar, egg, vanilla, and maple syrup, mixing until creamy. This step adds richness and sweetness. For the cooking essentials, I use butter or oil in my pan. It helps the pancakes cook evenly and adds flavor. I also prepare optional toppings like whipped cream or chopped nuts, which make the pancakes even more delicious. With these ingredients ready, you're set for a cozy breakfast treat! Start by mixing the dry ingredients. In a medium bowl, add: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon pumpkin pie spice Use a whisk to blend these ingredients well. This step is key to even flavor. Once mixed, set the bowl aside. You will come back to this later. Next, create the pumpkin mixture. In a larger bowl, beat the cream cheese. Use an electric mixer or a whisk. Make it smooth and creamy. Then, add: - 1 cup pumpkin puree - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 tablespoons maple syrup Mix until well combined and smooth. The pumpkin and cream cheese make this mixture rich and tasty. Now, it’s time to combine everything. Gradually add the dry mixture to the pumpkin mixture. Alternate this with: - 3/4 cup buttermilk Stir gently. Do not overmix. The batter should be thick and slightly lumpy. Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes. Look for bubbles on the surface and set edges. Flip the pancakes carefully. Cook for another 1-2 minutes until golden brown. Repeat with the rest of the batter. Add more butter or oil to the skillet as needed. Enjoy the aroma as they cook! To get fluffy pancakes, avoid overmixing the batter. Mix just until combined. If you mix too much, pancakes turn tough and dense. Use room temperature ingredients for the best results. When cream cheese, pumpkin, and eggs are warm, they blend better. This helps create a smooth batter that gives light pancakes. Aim for a skillet temperature of medium heat. If it’s too hot, pancakes may burn outside while staying raw inside. To test, sprinkle a few drops of water on the skillet. If they dance and evaporate, it’s ready. Prevent pancakes from sticking by using enough butter or oil. Coat the skillet lightly before each pancake. This keeps your pancakes intact and helps them cook evenly. Serve your pancakes stacked high on a plate. Drizzle them with maple syrup for a sweet touch. For added delight, top with whipped cream. Be creative with garnishes. Add chopped pecans or walnuts for crunch. A sprinkle of pumpkin pie spice on top makes a festive finish. {{image_4}} You can make your pancakes healthier with just a few changes. - Whole wheat flour option: Swap white flour for whole wheat flour. This boosts fiber and gives a nutty taste. - Sugar substitutes: Use honey or maple syrup instead of granulated sugar. This adds sweetness without refined sugar. Want to make your pancakes even tastier? Try these ideas. - Adding chocolate chips: Toss in some chocolate chips for a sweet surprise. They melt and create pockets of joy. - Incorporating nuts or fruit: Add chopped nuts like walnuts or pecans for crunch. You can also mix in blueberries or sliced bananas for extra flavor. Make your pancakes fit any holiday or season. - Christmas-spice variation: Add cinnamon and nutmeg for a warm holiday flavor. This makes your pancakes feel festive. - Pumpkin spice latte inspiration: Mix in a touch of coffee or espresso powder. This gives your pancakes a cozy coffee twist. To keep your pumpkin cream cheese pancakes fresh, store them in the fridge. Place the pancakes in an airtight container or wrap them in plastic wrap. This method helps maintain their soft texture. The pancakes will last about three to four days in the fridge. If you want to keep them longer, consider freezing. Reheating pancakes is easy and quick. The best method is to use a skillet. Heat the skillet over low to medium heat. Add a tiny bit of butter or oil to prevent sticking. Place the pancakes on the skillet and warm them for about one to two minutes per side. You can also use a microwave, but they might not stay as fluffy. If you freeze them, let them thaw in the fridge overnight before reheating. If you want to make more pancakes, simply scale the recipe. For example, doubling the ingredients will give you about sixteen pancakes. Store extra pancakes in the fridge or freezer like mentioned above. When you make larger batches, ensure you have enough space in your containers to avoid squishing them. Yes, you can use regular milk. Just mix one tablespoon of vinegar with three-quarters of a cup of milk. Let it sit for five minutes. This creates a similar acid that helps the pancakes rise. The texture will still be fluffy and soft, just like with buttermilk. To make pumpkin puree, start with a small pumpkin. Cut it in half and scoop out the seeds. Place the halves cut side down on a baking sheet. Roast them at 350°F for about 45 minutes. Once cool, scoop out the flesh and blend it until smooth. You can use this fresh puree in your pancakes. Toppings can add fun flavors and textures. Here are some great options: - Whipped cream - Maple syrup - Chopped pecans or walnuts - A sprinkle of extra pumpkin pie spice - Chocolate chips for sweetness Feel free to mix and match these toppings to make your pancakes even more delicious! This blog covered how to make delicious pumpkin cream cheese pancakes. We talked about all the ingredients, both dry and wet, needed for this recipe. You learned step-by-step instructions on mixing and cooking. I shared tips for perfect texture and creative serving ideas. Plus, we explored variations and storage info to help you enjoy your pancakes longer. In the end, making this dish is fun and rewarding. Try new toppings or variations to keep it exciting. Enjoy your cooking adventures!

Pumpkin Cream Cheese Pancakes

Indulge in the fall flavors with these Pumpkin Cream Cheese Pancakes! Fluffy and rich, these pancakes combine pumpkin puree and creamy cheese for a delicious breakfast treat. This easy recipe takes only 20 minutes and is perfect for cozy mornings. Get tips for serving them with maple syrup and toppings for a festive touch. Click through to explore the full recipe and elevate your breakfast game!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon pumpkin pie spice

1 cup pumpkin puree (canned or fresh)

1/2 cup cream cheese, softened to room temperature

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon vinegar)

2 tablespoons maple syrup (plus extra for serving)

Butter or oil for cooking

Instructions
 

In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Use a whisk to blend the dry ingredients thoroughly and set the bowl aside.

    In a larger mixing bowl, use an electric mixer or whisk to beat the softened cream cheese until it reaches a smooth and creamy consistency. Add in the pumpkin puree, granulated sugar, egg, vanilla extract, and maple syrup. Mix these ingredients together until they are well combined and smooth.

      Gradually add the dry ingredient mixture to the pumpkin mixture, alternating with the buttermilk. Stir gently until just combined; avoid overmixing to maintain a light texture. The batter will be slightly thick.

        Preheat a non-stick skillet or griddle over medium heat and lightly coat the surface with butter or oil to prevent sticking.

          For each pancake, pour approximately 1/4 cup of the prepared batter onto the skillet. Cook the pancakes for 2-3 minutes, or until bubbles begin to form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they turn a beautiful golden brown color.

            Continue cooking the remaining batter, adding more butter or oil to the skillet as necessary to keep the pancakes from sticking.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4 (approximately 8 pancakes)

                Presentation Tips: Stack the fluffy pancakes on a generous serving plate, then drizzle them with rich maple syrup for sweetness. For a delightful and festive touch, add a dollop of whipped cream atop the stack and sprinkle with extra pumpkin pie spice. For added texture, consider topping with a handful of chopped pecans or walnuts alongside, enhancing both flavor and presentation. Enjoy your delightful autumn-inspired breakfast!