Making pumpkin spice pancakes is a great way to celebrate fall. You can have pancakes for breakfast and dessert with the cream cheese maple icing. For me, some of the most ultimate comfort foods come from breakfast recipes. Don’t get me wrong, I love a comforting pasta dish, anything with melted cheese or some hearty soup… but breakfast foods have my heart. These Pumpkin Spice Pancakes are made with Greek yogurt topped with a Cream Cheese Maple icing and they are just are delicious! Like be-still-my-heart delicious and perfect on a chilly fall morning!
Ingredients For Pancakes
- baking powder
- Greek yogurt
- pumpkin puree
Ingredients For Cream Cheese Maple Icing
- cream cheese
- maple syrup
1: What You’ll Need
- skillet or griddle
- large bowl for ingredients
- large spatula for flipping pancakes
- baking sheet for keeping pancakes warm until ready
2: The Batter
This is a different pancake batter. Having the pumpkin gives that fall feel, but the Greek yogurt adds a richness plus some great extra protein!
This pancake recipe starts like most. You first want to put together all your dry ingredients. You combine your flour, baking powder, salt, and sugar. Whisk those together until combine.
In a separate bowl, you’ll mix together the oil, eggs, vanilla, Greek yogurt, milk, pureed pumpkin, ground cinnamon, cloves, and nutmeg.
Then add your wet ingredients to the flour mixture. Mix the batter until it’s just combined. You don’t want to overmix. It will be a thick pancake consistency.
3: Cooking Your Pancakes
Preheat your griddle or skillet over medium heat until it’s hot. My griddle takes about 7 minutes to get to the temperature I want. At this point, I also like to place a baking sheet in the oven at 200 degrees. Once the pancakes are cooked on putting them on the baking sheet in the oven to keep warm.
Once your surface is hot you want to butter the hot surface. Then I like to use a ladle to pour a scoop of the pumpkin pancake batter onto the surface. Each side will take about 2 minutes to cook. Once you start to see bubbles forming around the outer edge of the pancake, then it’s time to peek and see if the bottom is browning. If it is, then it’s time to flip. Repeat on the second side and then when it’s finished cooking, place it on the baking tray in the oven to keep warm and repeat the process.
4: The Maple Cream Cheese Topping
This maple cream cheese topping is like the frosting to your cupcake! You definitely can eat these delicious pumpkin spice pancakes without it, but it makes them extra special! You just keep using a mixer to whip up your room temperature cream cheese and then drizzle in the maple syrup until you get the consistency you want. I like mine to be a loose frosting consistency.
How do you make pancakes light and fluffy?
In this recipe, the combo of Greek yogurt and baking powder makes the pancakes fluffy. In my buttermilk pancake recipe, it’s the combo of baking soda and baking powder. You also want your pancake batter to be more on the thicker consistency. If your batter is runny it will never puff up and be fluffy.
Pumpkin Spice Pancakes
I adore pumpkin recipes, in fact, you’ll find a ton on my site. I love that this has Greek yogurt (extra protein is good). Of course, lavished with the cream cheese maple icing it’s almost like a dessert, but they are delicious without the icing too. All the fall spices give it that great autumn flavor.
I think you and your family will love them too!
Pumpkin Spice Pancakes with Cream Cheese Maple Icing
- 1 1/2 cup flour
- 2 teaspoon baking powder
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoon oil
- 2 eggs
- ½ cup milk
- 1 tablespoon plain Greek yogurt
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 4 ounces cream cheese softened
- maple syrup
- Combine dry ingredients in a bowl: flour, baking powder, sugar, salt.
- In another bowl whisk together oil, eggs, vanilla, yogurt, milk, pumpkin, cinnamon, cloves and nutmeg.
- Gradually stir in the dry ingredients into the wet.
- Heat a griddle for a few minutes over medium high heat until it’s hot. Use a ladle to spoon the batter onto the griddle. Cook a few minutes on each side till nicely browned.
- In a mixer cream the cream cheese until soft and smooth. Drizzle in syrup until you have the consistency you want. You can make it as thick or thin as you like.
Don’t you want a bite?
I’ve teamed up with some amazing other bloggers to bring you guys some amazing comfort foods… both sweet and savory… so make sure to check them out below!
Domestically Speaking pumpkin spice pancakes
My Uncommon Slice of Suburbia alfredo pasta bake
Cupcakes and Crinoline crockpot chicken and dumplings
Clean and Scentsible cheesy vegetable chowder
Setting for Four easy apple cake
Yesterday on Tuesday french onion soup
Redhead Can Decorate butterscotch brownies
Unskinny Boppy Alabama pot roast
Nibbles By Nic apple pie french toast
Restoration Redoux chocolate chip cheesecake dip
Cottage at the Crossroads mom’s pot roast
What Meegan Makes apple crisp
Here are some other great pumpkin recipes you might want to check out…