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Pumpkin Spice Cheesecake Pancakes

Course: breakfast
Cuisine: american
Keyword: pancake, pumpkin

Ingredients

Cheesecake Swirl:

  • 6 tbsp cream cheese room temperature
  • 2 tbsp canned pure pumpkin not pumpkin pie filling
  • 2 tsp pumpkin pie spice mix
  • 2 tbsp finely chopped pecans

Pumpkin Spice Whipped Cream:

  • 1 cup whipping cream
  • 1/3 cup cream cheese room temperature
  • 1 tsp pumpkin pie spice mix
  • ¼ cup confectioner’s sugar

Chocolate leaves (mold linked below):

  • green red, orange and yellow candy melts, melted
  • lollipop sticks

Pancake batter:

  • 1 cup all-purpose flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 cup milk
  • 2 tbsp unsalted butter melted
  • 1 large egg
  • 1 tbsp pure pumpkin not pumpkin pie filling
  • orange food coloring

Instructions

Make the cheesecake swirl:

  • Place the cream cheese, pumpkin, pumpkin pie spice and pecans in a bowl. Beat with an electric mixer until smooth.
  • Spoon into a piping bag and snip off the end to create a medium-sized round piping tip. Set aside.

Make the whipped cream:

  • Pour the whipping cream, cream cheese, pumpkin pie spice and icing sugar into a bowl and beat until stiff peaks form.
  • Spoon into a piping bag fitted with a large, star-shaped piping tip.
  • Place the piping bag into the fridge while you make the pancakes. This will keep the whipped cream firm and ready to be used at any time.

Make the leaves:

  • Melt the candy melts in microwave-safe bowls for 30 seconds, or until fully melted.
  • Spoon the candy melts into maple leaf-shaped molds. I used mini molds and a maple leaf lollipop mold. For the lollipop, stick a lollipop stick into the candy melts before they harden.
  • Place the molds in the fridge to set while you make the pancakes.

Make the pancakes:

  • Combine the flour, sugar, baking powder, salt and pumpkin pie spice in a bowl.
  • Make a well in the center and add the milk, butter, egg and pumpkin. Whisk everything together. Then add a drop of orange food coloring.
  • Heat a frying pan to medium/medium-high heat. Spray with cooking spray and wipe with a paper towel to remove any excess oil.
  • Spoon 2 large spoonfuls of batter onto the frying pan. Immediately pipe a swirl of the cream cheese mixture into the center. Cook the pancake for 1-2 minutes, until bubbles begin to form on the surface. Flip the pancake over and cook for an additional 1-2 minutes. Repeat with the remaining batter.

To serve:

  • Stack the pancakes and top with a swirl of pumpkin spice whipped cream.
  • Decorate with chocolate leaves and enjoy!

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