Stack of glazed pumpkin pancakes on a plate.

Pumpkin Pie Pancakes with Maple Cream Cheese Syrup

10/11/2016|
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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!

 
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Pumpkin Pie Pancakes – Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 15 minutes
Servings 10 pancakes

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.

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