Pumpkin Cheesecake Pancakes Recipe with Cream Cheese Swirl

Ingredients

For the pumpkin pancakes:

• 2 tbsp unsalted butter, melted
• 1 egg
• ½ can pumpkin puree (approximately ¾ cup)
• 1 ½ cups milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ½ tsp ground cinnamon
• ⅛ tsp ground ginger

For the cheesecake filling:

• 8 oz cream cheese, room temperature
• ½ cup heavy whipping cream
• ½ cup sour cream
• ¾ cup powdered sugar
• ½ tsp vanilla extract

Topping:

• Maple syrup
• Optional: coarsely chopped nuts (walnuts or hazelnuts)

1. In a medium bowl, whisk together the melted butter and egg. Add the milk, sugar, and pumpkin puree and whisk until just combined.
2. Add the flour, cinnamon, and ground ginger, whisking until the batter is smooth and free of lumps. Heat a non-stick pan or griddle over medium heat and lightly grease if needed. Pour portions of batter onto the hot surface and cook until bubbles form and edges look set; flip and cook until golden brown on the other side. Transfer cooked pancakes to a wire rack to cool slightly.
3. While the pancakes cool, make the cheesecake filling. In a small bowl, whip the heavy cream to soft peaks. In a separate larger bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream, whipped cream, and vanilla, and continue to beat until the mixture is light and creamy.
4. Spread a thin layer of the cheesecake filling between pancake layers. Stack the pancakes and add a generous scoop of filling on top. Drizzle with maple syrup and garnish with coarsely chopped nuts if desired. Serve immediately while warm.