Tasty Pumpkin Pancakes with Cream Cheese Whipped Cream

Tasty Pumpkin Pancakes with Cream Cheese Whipped Cream


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Spice up your morning with these delicious pumpkin pancakes topped off with cream cheese whipped cream. You won't believe how simple these are to make! Be prepared to fill your home with the scents of autumn.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

12 servings


  • 2 Eggs
  • 1 1/4 C. Buttermilk
  • 4 T. melted Butter
  • 3 T. Pumpkin Puree
  • 1/4 C. Sugar
  • 1/4 tsp. Salt
  • 1 1/4 C. Flour
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Allspice
  • 1/2 C. heavy whipping cream (Topping)
  • 4 oz. cream cheese (Topping)
  • 4 T. powdered sugar (Topping)
  • 1 tsp. vanilla extract (Topping)

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In one bowl, whip heavy whipping cream until medium peaks form. In another bowl, beat cream cheese, powdered sugar and vanilla until smooth. Add half of first whipped cream to the cream cheese mixture and beat together until smooth. Fold in the rest of the whipped cream. Cover and put in your refrigerator until ready for use. Preheat griddle or large skillet over medium heat. In a large bowl, mix together dry ingredients. Stir in eggs, buttermilk, melted butter, and pumpkin puree. Mix until smooth. Spray griddle or skillet with cooking spray. Pour batter on skillet to preferred pancake size until the bubbling stops and the edges start to harden. Flip and cook other side for the same time. Add more cooking spray as needed between batches. Serve immediately with a dollop of your cream cheese topping.

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