# 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.
