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.
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).
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.