Pumpkin Pancakes with Cream Cheese Butter

Pumpkin Pancakes | Rosemarried

We are officially in the throes of pumpkin season. For as much as I gripe about pumpkin spiced lattes and other seasonal pumpkin atrocities, I really do love pumpkin. It’s a fantastic and versatile winter squash. Pumpkin is phenomenal in a myriad of baked goods – cakes, cookies, pies, etc – but pumpkin also tastes great in soups and stews, salads, curries, and other savory applications. (Let it be known that I will never, ever, ever like pumpkin in a latte. It’s not happening, people.)

Of all the pumpkin preparations, however, the pumpkin pancake is my favorite. Pumpkin pancakes are the epitome of comfort food. They’re good eats, plain and simple.

I’ve been making a version of this recipe for years, but haven’t posted it on the blog until now. (I’ve been holding out on y’all!) These pancakes are fluffy and moist and they actually taste like pumpkin. They’re so damn good. I wish I could take credit for the cream cheese butter, but I borrowed the idea from Utopia Cafe in Portland, OR. I think the cream cheese butter is a brilliant and decadent addition to the pancakes. You must try it for yourself.

Lastly, this post is dedicated to my sister, Danielle. She’s the only person I know who loves pancakes more than I do, and has a strange obsession with the pumpkin pancakes at IHOP. I simply can’t eat pumpkin pancakes without thinking of her.

Pumpkin Pancakes

Pumpkin Pancakes with Cream Cheese Butter

Serving Size: 8 small pancakes

Ingredients

  • 1 cup pumpkin puree
  • 1 3/4 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 cups all purpose flour
  • 3 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 tablespoons cream cheese (room temperature)
  • 2 tablespoons butter (room temperature)

Instructions

  1. To make the cream cheese butter, mix together equal parts cream cheese and butter. This can be done using a spatula or an electric mixer. Blend until well combined. (Note: I do not sweeten or season the cream cheese butter, as I pour syrup over the cream cheese butter and pancakes.)
  2. In a large bowl, combine the wet ingredients (milk, pumpkin, egg, and oil). In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and spices. Fold the dry ingredients into the wet ingredients. Stir until combined, do not over mix.
  3. Heat a lightly greased griddle or skillet over medium-high heat. (Note: you know the pan is ready when water droplets dance across the surface of the pan.) Pour batter into small circles on the pan and allow each pancake to cook for 1-2 minutes per side, or until golden brown on each side. Serve pancakes warm, with cream cheese butter and maple syrup.

Notes

Adapted from Inspired Taste.

http://rosemarried.com/2013/11/04/pumpkin-pancakes-cream-cheese-butter/

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