Pumpkin Pie Pancakes with Maple Cream Cheese Syrup

Stack of glazed pumpkin pancakes on a plate.

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!

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Pumpkin Pie Pancakes - Cowboy Kent Rollins

Servings 10 pancakes

Prep Time 5 Minutes

Total Time 15 Minutes

Author 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

Maple Cream Cheese Syrup

1 8 oz package cream cheese
softened
1/4 cup milk
1/2 cup maple 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.