Pumpkin Cheesecake Pancakes

Pumpkin Cheesecake Pancakes smmm


with a butterscotch maple sauce


Pumpkin Pancakes
1 1/2 cup all purpose flour
2 Tbsp. granualted sugar
1/3 cup pumpkin puree
1 1/4 cup whole milk
1 egg room temp
1 tbsp. oil
3 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. pumpkin pie spice
Cheesecake filling:
1 8 oz. package cream cheese
1/4 cup sour cream
1/4 cup butterscotch syrup
Butterscotch caramel sauce
1/2 cup brown sugar
1/2 cup maple syrup
1 stick unsweetened butter
1/2 tsp. salt
1/2 cup heavy cream
Pecans, chocolate chips, butterscotch chips
Prepare your Butterscotch caramel sauce first.
In a small sauce pan add your brown sugar, butter, maple syrup.
Heat on medium until the butter is melted.
Turn your heat to high and allow to boil for 4 minutes.
Remove from the heat.
Add your heavy cream and salt.
Stir to combine.
Set to the side.
in a large bowl add the flour, sugar, baking powder, and spices.
Whisk to combine.
In a separate bowl, add the milk, pumpkin puree, egg, and oil.
Stir to combine.
Add the pumpkin mixture into the flour mixture.
Stir until combined.
Turn your stove to medium.
Spray your pan with a non-stick baking spray.
Pour by 1/4 cup onto hot pan.
Prepare cheesecake filling.
Add all ingredients into a small bowl whip until combined.
Layer pancakes with cheesecake filling.
Top with pecans, butterscotch maple sauce, and fresh whip cream.
Additional garnish options are:
Pecans, chocolate chips, butterscotch chips.


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