These pumpkin cheesecake pancakes are the best pumpkin pancakes recipe that you’re going to find. Deliciously, fluffy pancakes packed with pumpkin flavor and oozing with cheesecake bits.
Fall time for millions of people means pumpkin everything! You likely will have a lot one thing pumpkin during the fall months unless you’re adamantly opposed to the flavor. Admittedly, we are huge fans of pumpkin in our home and usually, there is something made with pumpkin weekly in our house. One of our must have fall recipes are these pumpkin cheesecake pancakes. In my opinion, they are the best pumpkin pancakes recipe that you are going to find.
What do you need to make pumpkin cheesecake pancakes?
In order to make this pumpkin pancake recipe, you are going to need the following ingredients. Of course, the entire recipe and cooking instructions are below if you scroll down a bit more.
- Egg Whites
- Coconut Oil
- Brown Sugar
- Baking Soda
- Baking Powder
- Pumpkin Puree
- Frozen Cheesecake
What toppings do you put on pumpkin cheesecake pancakes?
Our absolute favorite thing with these pumpkin pancakes is a homemade blueberry syrup. The flavor profiles pair so well together.
Other toppings include:
What sides go with pumpkin cheesecake pancakes?
Side dishes for these homemade pumpkin pancakes include:
- Easy Oven Baked Bacon
- Cantaloupe Fruit Salad
- Poached Eggs
- Creamy Cheddar Grits
- Hashbrown Casserole
- Apple Pork Breakfast Sausage
- Winter Fruit Salad
- Spicy Maple Candied Bacon
We got the idea for these from one of our many visits to IHOP before having children. IHOP pumpkin cheesecake pancakes were the perfect fall breakfast meal when out to eat, but since having children, we try to limit our eating out now. We love recreating similar meals at home (and truthfully the taste better usually!) If pumpkin is not your thing, but you’d really like to try our cheesecake pancakes, feel free to try our regular cheesecake pancakes or blueberry cheesecake pancakes.
Recipe for Pumpkin Cheesecake Pancakes
These pumpkin cheesecake pancakes are the best pumpkin pancakes recipe that you're going to find. Deliciously, fluffy pancakes packed with pumpkin flavor and oozing with cheesecake bits.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 2 tablespoons coconut oil, melted
- 3 tablespoons brown sugar
- 1 cup pumpkin puree
- 2 egg whites, beaten to stiff peaks
- 2 cups chopped frozen cheesecake
- Preheat the oven to 200 degrees F. Place oven safe pan inside (to store pancakes until done so all are still warm)
In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix on low until smooth. Transfer to a bowl and stir in cheesecake pieces.
In a large bowl, beat together buttermilk, melted coconut oil, brown sugar, and pumpkin puree until combined.
Slowly add the flour mixture to the pumpkin mixture.
Carefully fold in egg whites.
Add the chopped frozen cheesecake pieces and fold in slowly.
Coat a large non-stick skillet or griddle with cooking spray or butter and heat over medium low heat.
One at a time, pour batter into the skillet for each pancake (about 3/4 cup). Cook until bubbly on top, then flip and cook other side until golden brown (about 2-3 minutes).
- Transfer to oven safe pan until all are finished.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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