Pumpkin Pancake Recipes
These Pumpkin Pancakes are fluffy, easy, and excellent. Try them, and you will never want a boxed mix again. Stock up on pumpkin puree to make these pancakes year-round. They are THAT GOOD.
Pumpkin Cheesecake Video
Easy Pumpkin Pancake Recipe
These pumpkin pancakes taste like pumpkin pie in pancake form. They’re wonderfully fluffy, delicious, and moist because they have plenty of great pumpkin flavor. As my husband says, “They go down easy.”
We modified our popular (and family favorite) Ricotta Pancakes to make this pumpkin pancake recipe, and a new favorite was born. This recipe is super easy because you can use cold ingredients straight from the refrigerator, so there’s no waiting or prep-ahead. You can enjoy pumpkin pancakes when the craving arrives.
Serve these pumpkin pancakes with a drizzle of real maple syrup and a cup of coffee for the perfect Fall breakfast. Add some Baked Apples or Sauteed Apples on the side if you’re feeling fancy.
The Best Pumpkin Puree for Pancakes
- Canned Pumpkin Puree: We love Libby’s brand pumpkin puree because it is so concentrated in color and tightly packed without excess water. If you use a different brand that is looser, the batter will be thinner, resulting in a flatter pancake that moister inside. Libby’s is still our first choice.
- Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe.
How to Make Pumpkin Pancakes:
- In a large mixing bowl, whisk together eggs and sugar.
- Whisk in pumpkin puree, buttermilk, olive oil, and salt.
- In a separate bowl, sift together flour, baking powder, and cinnamon. Whisk flour mixture into pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.
- Sautee 2 minutes per side until puffed and golden brown at the edges.
- Sautee 2 minutes per side until puffed and golden brown at the edges.
When do you flip the pancakes?
- The pancakes should sauté for about 2 minutes per side. If they are browning too quickly, reduce the heat. Flip the pancakes when you see bubbles form and pop on the surface of the pancakes. Only flip once. If the pancakes are browning too quickly, reduce the heat to ensure they are cooking through properly.
Pumpkin Cheesecake
My pumpkin cheesecake recipe gets rave reviews ever since I posted it years ago. It's failproof (no cracking!), as easy as mixing ingredients together, and has just the right amount of pumpkin flavor. This pumpkin cheesecake is delicious by itself, but is over-the-top impressive when you add some of my easy butterscotch sauce or caramel and rum-infused whipped cream. This is the perfect holiday dessert.
Ingredients
Method
Make the Crust:
- Prep – Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form.
- Bake – In a medium bowl, stir together the crust ingredients – graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, going about 1/2" up the sides of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.
Make the Pumpkin Cheesecake:
- Beat the cream cheese– Preheat to 325°F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese and brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese.
- Mix the pumpkin – In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cream cheese filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Bake – Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half filled with hot water (steam helps prevent cracks), and your cheesecake on the center rack and bake at 325˚F for 50-60 minutes* or until the edges are set and there is a slight wobble in the center 3" of the cheesecake when you jolt the pan. Turn the oven off and prop the door open with a wooden spoon for 30 minutes to cool slowly. Note: If you have a gas oven, turn the oven off and leave the door closed since gas ovens cool much faster.
- Chill and Serve – Once the cheesecake is out of the oven, run a knife around the edges of the pan (helps release tension), then cool on a rack until room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.
Notes
*Pumpkin Puree Note: I have tested this recipe using the same amount of canned pumpkin pie mix, and it still worked great. If that is what you have on hand, you can use it.
*Bake Times: Not all ovens are created equal so check your cheesecake for doneness before pulling it out of the oven. If your oven doesn’t preheat fully, it may take 60-70 minutes in the oven. Storage and Make-Ahead Tips:
*Bake Times: Not all ovens are created equal so check your cheesecake for doneness before pulling it out of the oven. If your oven doesn’t preheat fully, it may take 60-70 minutes in the oven. Storage and Make-Ahead Tips:
- Make Ahead – bake and cool the cheesecake. Cover tightly and chill for up to 5 days in the fridge. Add toppings when ready to serve.
- Freeze – wrap the chilled cheesecake (I keep it in the mold), or individual slices in plastic wrap and foil, or place in a freezer-safe ziptop bag in the freezer for up to 3 months. Thaw in the fridge overnight and add toppings just before serving.
