There’s something magical about crisp fall mornings that makes me want to pull out my favorite mixing bowls and whip up something special. That’s how these pumpkin cheesecake pancakes were born – one sleepy Sunday when I wanted to combine all my favorite autumn flavors into one incredible breakfast. Imagine fluffy pumpkin pancakes with a hidden surprise – a creamy swirl of cheesecake filling that oozes out with every bite. My kids go wild for these, and honestly? So do I. They’re the perfect balance of cozy pumpkin spice and indulgent dessert-for-breakfast vibes. Just wait until you cut into one and see that luscious cheesecake center peeking out!
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Cheesecake Pancakes
Trust me, these aren’t your average pancakes. Here’s why they’ll become your new fall favorite:
- Quick & easy – Ready in under 30 minutes, perfect for lazy weekend mornings when you want something special without the fuss
- All the cozy flavors – Pumpkin spice meets creamy cheesecake in every fluffy bite
- That surprise filling – Cutting into the pancakes to reveal the sweet cheesecake swirl never gets old
- Total crowd-pleaser – Kids and adults alike go crazy for these (my family begs me to make them every weekend!)
Ingredients for Pumpkin Cheesecake Pancakes
Gathering the right ingredients makes all the difference with these pumpkin cheesecake pancakes. I’ve learned through trial and error that quality matters – especially with that dreamy cheesecake filling. Here’s exactly what you’ll need:
Cheesecake Filling
- 4 oz cream cheese, softened – Trust me, room temperature blends way smoother
- 2 tbsp granulated sugar – Just enough sweetness to balance the tang
- 1/2 tsp vanilla extract – Pure vanilla makes all the difference
Pancake Batter
- 1 1/2 cups all-purpose flour – Spoon and level it for perfect fluffiness
- 1 tbsp granulated sugar – Enhances the pumpkin’s natural sweetness
- 2 tsp baking powder + 1/2 tsp baking soda – Our rising dream team
- 1 1/2 tsp pumpkin pie spice – That warm hug of cinnamon, ginger and nutmeg
- 1/2 tsp salt – Balances all the flavors beautifully
- 1 1/4 cups buttermilk – The secret to ultra-tender pancakes
- 1/2 cup pumpkin purée – Not pie filling! We want pure pumpkin
- 1 large egg – Binds everything together
- 2 tbsp melted unsalted butter – For richness and golden edges
- 1 tsp vanilla extract – Because more vanilla is always better
Pro tip from my kitchen: Measure everything before you start mixing – it makes the process so much smoother when you’re not scrambling for ingredients mid-recipe!
How to Make Pumpkin Cheesecake Pancakes
Making these pumpkin cheesecake pancakes is easier than you might think – and so much fun! Follow these simple steps, and you’ll have a stack of fluffy, creamy pancakes ready in no time.
Preparing the Cheesecake Filling
First, let’s tackle that dreamy cheesecake filling. Start with room-temperature cream cheese – it’s way easier to mix when soft. Add the sugar and vanilla, then beat it all together until it’s completely smooth. Trust me, you don’t want any lumps here! Transfer the mixture to a piping bag or a ziplock bag with the corner snipped off. This makes it super easy to pipe that creamy swirl right into the pancakes.
Cooking the Pancakes Perfectly
Now for the pancakes! Whisk together all the dry ingredients in a large bowl. In another bowl, mix the wet ingredients – buttermilk, pumpkin purée, egg, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix – a few lumps are totally fine!
Heat your griddle or pan over medium heat. Drop about 2 tbsp of batter onto the griddle for each pancake. Pipe a swirl of cheesecake filling right into the center, then cover it with a bit more batter. Cook for 2–3 minutes per side, or until golden and cooked through. You’ll know it’s time to flip when the edges look set and bubbles form on the surface. Keep the finished pancakes warm in a low oven (about 200°F) while you cook the rest. And don’t forget to sneak a bite of that gooey cheesecake center – it’s the best part!
Tips for the Best Pumpkin Cheesecake Pancakes
After making these pumpkin cheesecake pancakes countless times, I’ve picked up some foolproof tricks to guarantee perfection every time:
- Room temp is best – Let your cream cheese, egg, and buttermilk sit out for 20 minutes before mixing. Cold ingredients don’t blend as smoothly.
- Taste and tweak – Like it sweeter? Add an extra tablespoon of sugar to the cheesecake filling. Prefer more spice? Sprinkle in extra cinnamon!
- No piping bag? No problem! A squeeze bottle or even just spooning the filling works in a pinch – though piping gives you those pretty swirls.
- Medium is the magic temp – Too hot, and the outside burns before the cheesecake center warms through. Low and slow wins the race.
Pro tip: If your first pancake is always the test one, you’re not alone – mine is too! Adjust the heat as needed after that first batch.
Panc Cheesecakes variations
Here are 3 great variations to try with your Pumpkin cheesemakers:
- Chocolate chip pancakes</> Chocolate chips in the batter to add some romantic flavor. Add some chocolate chips into the batter before cooking.
- Whipped cream topping</> Add a cinnamon whipped cream topping to make it extra decadent.
- Gluten-free flour swap</> Substitute gluten-free flour to make it gluten-free. If you’re on a gluten-free diet, use a gluten-free flour blend.
Serving Suggestions
These pumpkin cheesecake pancakes are practically begging to be part of your next lazy Sunday brunch! My family loves them drizzled with warm maple syrup and a sprinkle of toasted pecans for crunch. For extra cozy vibes, dust them with a little extra pumpkin spice – the aroma alone will have everyone running to the table. They’re perfect for a special breakfast in bed or as the star of your holiday brunch spread. Pro tip: Serve with crispy bacon on the side – that sweet and salty combo is absolute magic!
Storing and Reheating Pumpkin Cheesecake Pancakes
Don’t worry if you have leftovers – these pumpkin cheesecake pancakes keep beautifully! Just let them cool completely, then store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them between sheets of parchment paper – they’ll keep for about a month. To reheat, pop them in the toaster (my go-to for crispy edges) or warm them gently in a 300°F oven. That cheesecake filling stays gloriously creamy even after reheating – trust me, I’ve tested this more times than I can count!
Pumpkin Cheesecake Pancakes FAQs
I get asked about these pumpkin cheesecake pancakes all the time – here are the questions that pop up most often in my kitchen (and my inbox!):
Can I make the batter ahead? Absolutely! The pancake batter keeps great in the fridge overnight – just give it a quick stir before cooking. The cheesecake filling can be made 1-2 days in advance too. My trick? Store them separately and combine when ready to cook for the freshest taste.
Can I use canned pumpkin? Yes! Canned pure pumpkin purée works perfectly – just make sure you’re not grabbing pumpkin pie filling by mistake (that one’s already sweetened and spiced). I always have a few cans stashed in my pantry for pumpkin emergencies!
How do I know when to flip? Watch for bubbles forming on the surface and the edges looking set – usually about 2-3 minutes. The cheesecake filling can make them a tad more delicate, so use a thin spatula and flip with confidence! If the first one isn’t perfect, no worries – that’s what maple syrup is for, right?
Nutritional Information
Just a quick note – all nutritional values are rough estimates since they’ll vary depending on your exact ingredients and brands. These pumpkin cheesecake pancakes are definitely a treat, but hey – pumpkin’s a vegetable, right? (I kid, I kid!) As with any indulgent breakfast, enjoy them in moderation while savoring every delicious bite.
Share Your Pumpkin Cheesecake Pancakes
I’d love to see your pumpkin cheesecake pancake creations! Snap a photo of that gorgeous cheesecake swirl and tag me @FrostyRecipes – nothing makes me happier than seeing your kitchen adventures. And if you loved this recipe as much as my family does, leave a review to let me know what you think. Happy flipping! Follow us on Facebook for more delicious recipes!
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Irresistible Pumpkin Cheesecake Pancakes in 30 Minutes
Fluffy pumpkin pancakes stuffed with a creamy cheesecake filling, perfect for a cozy breakfast or brunch.
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Ingredients
- Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- Pancakes:
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/2 cup pumpkin purée
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
Instructions
- Mix cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag.
- Whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- In another bowl, combine buttermilk, pumpkin purée, egg, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Heat a griddle or pan over medium heat. Pour 2 tbsp batter onto the griddle.
- Pipe a swirl of cheesecake filling in the center, then cover with more batter.
- Cook for 2–3 minutes per side until golden and cooked through.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Adjust sweetness by adding more or less sugar to the cheesecake filling.
- Keep pancakes warm in a low oven while cooking the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
