Pumpkin Pie Pancakes with Maple Cream Cheese Syrup
Shan and I are pretty excited about fall. For one, that means cooler weather and that sure makes a difference when you're standing by our ol' wood stove Bertha. Fall also means pumpkins. Now I sure ain't the type to cut them up into shapes or carvings, but I do like to eat them especially in the pie form.
Well, Shan came up with these Pumpkin Pie Pancakes with some leftover pumpkin and it's the best of both worlds: dessert and breakfast. Hope y'all have a safe fall! And holler when you get those pancakes fixed!
We appreciate you sharing our recipes with your friends and family!
Pumpkin Pie Pancakes - Cowboy Kent Rollins
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 cup milk
- 1 egg
- ¼ cup canned pumpkin
- 1 teaspoon vanilla
-
1
8 oz
package cream cheese
softened
- 1/4 cup milk
- 1/2 cup maple syrup
Maple Cream Cheese Syrup
Instructions
In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg. Whisk in the milk and the egg. Whisk in the pumpkin and vanilla until smooth.
Butter a large skillet and warm over medium heat. Pour about a ¼ cup of the batter into the skillet for each pancake.
Cook for about 1 to 2 minutes per side or until golden brown and cooked through. Serve warm with Maple Cream Cheese Syrup or your favorite syrup.
For the syrup: in a small saucepan, begin heating the cheese over medium-low heat, whisking until smooth. Whisk in the milk and syrup and cook, whisking frequently, for about 3 minutes, or until smooth. Serve warm over pancakes.