PUMPKIN CREAM CHEESE PANCAKES

Nothing like adding a little fall flavor to a traditional; pancake recipe! These pumpkin pancakes are so perfect for fall & to make them even better, they are filled with a pumpkin-y cream cheese filling. They make for a perfect start to a Sunday fall morning!

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INGREDIENTS

PANCAKES

• 3/4 cp milk
• 2 tbsp white vinegar
• 1 cp all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp melted butter
• 1 egg
• 4 tbsp pumpkin puree

CREAM CHEESE FILLING

• 4 tbsp plain cream cheese
• 1 tsp pumpkin puree
• 1/2 tsp cinnamon
• 1/2 tsp powdered sugar
• 1/2 tsp syrup

DIRECTIONS

Start by mixing the milk & vinegar together – set aside & let sit for 5 minutes.

In a small mixing bowl, combine the cream cheese, pumpkin puree, cinnamon, powdered sugar & syrup – set aside.

In a medium mixing bowl, combine the dry ingredients – all-purpose flour, sugar, baking powder, baking soda & salt. Then add in the melted butter, milk & vinegar mixture, egg & pumpkin puree. Whisk until all ingredients are combined & relatively smooth.

Heat a medium pan over medium-low heat & add coconut oil. Once the oil has melted, use a measuring cup (I use 1/4 cp) & pour batter until its the size you want your pancake – I can usually fit 2 pancakes in the pan at a time. Spoon about 1 tsp of the cream cheese mixture into the center of the pancake & spread throughout the pancake so you get a taste with each bite (doesn’t have to be fancy). Once bubbles form or the underneath side is golden brown, it’s time to flip your pancake! Continue cooking until both sides are a nice golden brown color.

Repeat until you’ve used all your batter.

Serve with some butter & syrup & enjoy!

TIPS

• If you only want to make a few pancakes, you can refrigerate & use the next day! Let sit in room temperature for 15-30 minutes before making the pancakes.
• If you are planning to serve the pancakes all at once, put a plate on the back of the stove top & place a piece of foil on top. After each pancake, place them on the plate & cover with the foil so they stay warm until you are ready to serve them!
• I like to warm my syrup up before pouring over the pancakes. It makes for a thinner consistency & doesn’t make your pancakes cold.
• You could serve these pancakes with bacon/sausage, eggs or fruit!
• These pumpkin pancakes are just as tasty without the cream cheese filling, so feel free to omit that.
• If you want to get real fancy, put some whipped cream on top & sprinkle with cinnamon!

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