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.

  • Author: The Simple, Sweet Life
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Cuisine: American



For the pumpkin pancakes:

  • 2 tbsp unsalted butter, melted
  • 1 egg
  • 1/2 can (approx. 3/4 cup) pumpkin puree
  • 1 1/2 cup milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger

For the cheesecake filling:

  • 8 oz cream cheese, room temperature
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Maple syrup
  • Optional: coarsely chopped nuts


  1. 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.
  2. 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.
  3. 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.