Pumpkin Cheesecake Pancakes

Maple syrup dripping down a stack of pancakes

5 from 4 reviews

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.



For the pumpkin pancakes:

For the cheesecake filling:



  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.