Pumpkin Cream Cheese Pancakes (Printable Version)

Tender pancakes with pumpkin, cream cheese, and gentle spices for a cozy autumn breakfast.

# What You’ll Need:

→ Batter

01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1/2 cup canned pumpkin puree
09 - 3/4 cup milk
10 - 1 large egg
11 - 2 tablespoons unsalted butter, melted

→ Cream Cheese Filling

12 - 4 ounces cream cheese, softened
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Beat softened cream cheese, powdered sugar, and vanilla extract until perfectly smooth. Reserve in refrigerator.
02 - Combine flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
03 - Whisk together pumpkin puree, milk, egg, and melted butter in a separate bowl until fully incorporated.
04 - Add wet mixture to dry ingredients and stir gently until just blended. Do not overmix.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Spoon approximately 1/4 cup batter onto skillet. Add a small dollop of cream cheese filling to center, then cover with another tablespoon of batter.
07 - Cook until bubbles form on surface and edges look set, about 2–3 minutes. Flip and cook until golden brown, about 2 minutes longer.
08 - Remove pancakes and serve warm, optionally garnished with maple syrup or chopped pecans.

# Additional Tips::

01 -
  • All ingredients are easy to find and mostly pantry staples
  • Quick to make so you have breakfast on the table in under thirty minutes
  • Perfect for autumn and holiday brunch gatherings
  • Soft and fluffy texture with a decadent cream cheese filling
  • Absolutely kid approved my little ones call these pancakes cloud pillows
02 -
  • Naturally high in vitamin A and fiber
  • Make ahead friendly and the batter holds for a day in the fridge
  • Freezes and reheats beautifully for fast weekday breakfasts
  • The star here is always the pumpkin and I swear by using freshly opened puree.
03 -
  • Keep the griddle at medium heat to prevent burning and ensure fluffy texture
  • Chill cream cheese filling briefly if too soft for neat swirls

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