I have a confession. I am addicted to all things pumpkin. Which is why I’ve made a new style of pumpkin pancakes in January. I know its not fall anymore but that doesn’t stop me!
I made these pancakes because my husband came home from Costco with Pumpkin Spice Cream Cheese. Um YUM!?!!?!?!?!!
On the package it had a recipe for pancakes stuffed with this cream cheese. I knew I had to try it, but I threw out the package and didn’t write the recipe down.
I know its a mouthful to say, but once you taste them its all worth it. I had these for breakfast and probably won’t eat the rest of the day.
(inspired from good old Martha Stewart and Raskas Cream Cheese Package)
(makes about 12)
1 1/4 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup Milk
2 tbsp melted butter
6 tbsp canned pumpkin puree
1 tsp vanilla extract
About 6 tbsp Raskas Pumpkin Spice Cream Cheese Spread
-stir to loosen so you can spread it
Place dry ingredients in one bowl. In a separate bowl whisk together wet ingredients. Then fold the wet ingredients into dry.
Once combined use a 1/4 cup to measure out batter. Pour into hot non stick pan, mine held 3 pancakes each round.
|pancakes in the pan|
After about a minute the pancakes will be cooked enough to “stuff” them.
Place about 1/2 tbsp of the pumpkin cream cheese in the middle of each pancake
Then place a very (VERY) small amount of batter over the cream cheese, I did this step very slowly so the batter just covered the cream cheese but didn’t change the size of my original pancake pour.
|covered cream cheese|
After another 2 minutes the pancakes are ready to flip. Here’s what they will look like.
Continue until batter is gone. Place on a plate and top with butter and maple syrup. Then devour!
|YUM YUM YUM|
Tell me what you think