Ingredients
Scale
- 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