Christmas Pumpkin Cheesecake Pancakes Recipe
Delight in the festive flavors of these Christmas Pumpkin Cheesecake Pancakes, featuring a creamy pumpkin-spiced cheesecake center swirled into fluffy pumpkin-spiced pancakes, topped with maple syrup, vanilla bean yogurt, and crunchy graham cracker crumbs. Perfect for a holiday breakfast or brunch treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including freezing time)
- Yield: Approximately 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Cheesecake Bites
- 6 ounces cream cheese, softened
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
Pancakes
- 1 1/4 cups all-purpose flour
- 2 – 3 tablespoons cinnamon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pinch clove
- 1 cup low-fat milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons butter, melted
- 1 egg
To Serve
- Maple syrup
- Vanilla bean yogurt
- Graham crackers, crushed
Instructions
- Prepare Cheesecake Bites: In a small bowl, combine the softened cream cheese, pumpkin pie spice, and maple syrup until smooth and evenly mixed.
- Pipe Cheesecake Bites: Transfer the cream cheese mixture into a piping bag fitted with a small star tip. Pipe bite-sized stars onto a piece of parchment paper laid flat on a cutting board.
- Freeze Bites: Place the piped cheesecake bites in the freezer and chill for at least 2 to 3 hours, or ideally overnight, so they firm up properly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon sugar, baking powder, nutmeg, salt, and clove. Set this dry mix aside.
- Mix Wet Ingredients: In a separate bowl, whisk the low-fat milk, canned pumpkin puree, melted butter, and egg until well combined.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients until just mixed. Then fold the frozen cheesecake bites into the batter carefully to avoid breaking them.
- Cook Pancakes: Heat a skillet over medium heat and grease it with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup, a dollop of vanilla bean yogurt, and a sprinkle of crushed graham crackers for an added crunch and festive touch.
Notes
- For best results, freeze the cheesecake bites overnight to ensure they hold together during cooking.
- Adjust cinnamon sugar quantity to your preferred sweetness level.
- Use canned pumpkin puree, not pumpkin pie filling, to control the spice and sweetness.
- Keep the heat at medium to avoid burning the pancakes while ensuring they are cooked through.
- Graham cracker crumbs add texture and a hint of sweetness; substitute with crushed nuts if preferred.
Keywords: Pumpkin Pancakes, Cheesecake Pancakes, Christmas Breakfast, Festive Pancakes, Pumpkin Spice, Holiday Brunch
