Anyone else's brain in full on fall mode? I looked out the window this morning, and I shit you not, the tops of the trees were red. I almost, quite literally, spit out my coffee. Has my forever favorite season chosen to grace us with it's presence so early? Yes, this is the only logical conclusion.
It's not the trees being under-watered or any of that nonsense.
Nope. Fall is here. I've decided.
And with a serious case of fall-on-the-brain, the doctor's orders are pretty clear: it's time for pumpkin EVERYTHING. You can call me basic. I don't even care. Time to break out the sweaters, the pumpkin pie and colorful fall leaves.
Is it too early for Halloween decor? You know, asking for a friend...
But in the meantime, let's get this pumpkin show on the road! Starting with these breakfast-level-ridiculous pumpkin cheesecake pancakes! These pumpkin pancakes are layered with sweet cream cheese filling and topped with hazelnuts and maple syrups. So... fall... please get in my belly!
Recipe
Pumpkin Cheesecake Pancakes
THIS is the breakfast fall dreams are made of! It has moist pumpkin pancakes filled with a sweet cheesecake filling topped with coarsely chopped hazelnuts and a light drizzle of maple syrup. This is exactly what your fall morning needs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
For the pumpkin pancakes:
- 2 tbsp unsalted butter, melted
- 1 egg
- ½ can (approx. ¾ cup) pumpkin puree
- 1 ½ cup milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ½ tsp ground cinnamon
- â…› tsp ground ginger
For the cheesecake filling:
- 8 oz cream cheese, room temperature
- ½ cup heavy whipping cream
- ½ cup sour cream
- ¾ cup powdered sugar
- ½ tsp vanilla extract
Topping:
- Maple syrup
- Optional: coarsely chopped nuts
Instructions
- In a bowl, whisk together the melted butter and eggs. Add the milk, sugar and pumpkin puree and whisk until just combined. Add the remaining ingredients for the pancakes, whisking until the batter is lump-free. Pour the batter into a hot non-stick pan or griddle, cooking until golden brown on each side.
- In small bowl, whip the heavy whipping cream until soft peaks form. In a larger bowl, cream the cream cheese. Add the powdered sugar, sour cream, whipping cream and vanilla extract and whip until smooth.
- Spread a thin layer of the cheesecake filling between each layer of the cooled pancakes and top with a big scoop of the filling and maple syrup. Optional garnish: coarsely chopped nuts like walnuts or hazelnuts. Serve immediately.
Nutrition
- Serving Size: 1 pancake + filling
- Calories: 208
- Sugar: 14.1g
- Sodium: 84mg
- Fat: 12.9g
- Saturated Fat: 7.9g
- Carbohydrates: 20.7g
- Fiber: .8g
- Protein: 3.1g
- Cholesterol: 51mg
Gloria says
What a great brunch idea. I am sad to see summer going away but totally excited about pumpkin season. I could eat these all year long.
shobee says
Fall is in already, I tell yah! Early morning is starting to get cold and my trees are slowly "dying." I am sad that summer is gone, but is excited for fall goodies are back. I am gearing myself on pumpkins and apples.
Dawn - Girl Heart Food says
So much YES! These look unbelievably good! How awesome would these be for weekend brunchin' when having friends over? Bring on allll the pumpkin things 😉
Jessie says
Saving this for my daughter she LOVE to make (and eat) pancakes and love pumpkin! I cant wait to try these!
Jyothi (Jo) says
I've blown away with your gorgeous photos and can't wait for fall with such delicious fall recipes. Actually I would make these pancakes any time of the year
Nicolas Hortense says
I would have those pancakes any time of the year. That cream cheese is such an excellent idea. great photos as well btw (:
Tammy says
These look so good! I love pumpkin pancakes...this is the ultimate morning treat for Fall. I cannot wait to try ^_^
prasanna hede says
Such a great looking treat! Pumpkin pancakes would be perfect for breakfast! yum!
Kathryn @ FoodieGirlChicago says
Great recipe - these sound like such a fun fall brunch treat!
Leslie Haasch says
I am SO over summer. I need this in my life! Do you think if I make these that fall will just magically appear?
Karyl Henry says
I have to admit, I'm not one to jump on the pumpkin train...but I may just need to make an exception for these pancakes. They look so delicious, and I love everything in them.
Shanna Jones says
Oh my! These look sooooo good. I've never been a huge pumpkin fan but I'll have to make an exception for these beauties!
Sam | Ahead of Thyme says
Yum! I don't know if i should have this for breakfast or dessert!! This is the perfect way to start fall!
Kristy Bernardo says
omg, these look amazing!! I just love the layers of cheesecake. Dessert for breakfast! 🙂
Lucy Beliveau says
Finally, some pumpkin pancakes that look sinfully divine! My Brother is coming for a visit from Noulder all the way up to where I live outside of Montreal and for all those miles I’d say he deserves these pancakes!! Anyway...It’s a great excuse to make them!!!
Alex r says
How much milk? Am I crazy? I dont see where it says the amount but in the instructions it says add milk?
The Simple, Sweet Life says
Hi Alex! You can vary the amount of milk depending on how thin or thick you like your pancakes, but 1 1/2 cups is a good place to start.
Vanessa says
These are delicious, but I did change a couple things and will change more next time. I doubled the recipe. Didn't use sugar, but brown sugar instead. Didn't use ginger or cinnamon, but did use pumpkin spice. Also didn't use as much milk for double. With the pumpkin puree and milk that's a lot of liquid for the one cup of flour. I did use one and a half cups. The batter was really wet and it was difficult to tell when the pancakes were done because of how wet. Next time I'll use more flour to get more thickness and better cooking quality. Also for the cream cheese I didn't use sour cream, just doubled the heavy cream. Overall it was delicious and I will be making again for my husband.