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!

Prep Time: 5 MINUTES
Total Time: 15
Makes about 10 pancakes
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
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.
Maple Cream Cheese Syrup
Prep Time: 8 minutes
Total Time: 8 minutes
Makes about 2 cups
1 (8-ounce) package cream cheese, softened
¼ cup milk
½ cup maple syrup
In a small saucepan beat the cream cheese until smooth. Begin heating the cheese over medium-low heat.Beat in the milk and syrup. Cook for about 3 minutes or just until it begins to bubble and is smooth, stirring frequently.