Ingredients
🥞 INGREDIENTS FOR PANCAKES STUFFED WITH PUMPKIN
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| All-purpose flour | 1 ½ cups | Can use whole wheat or gluten-free 1:1 flour |
| Baking powder | 2 tsp | Gives lift and fluffiness |
| Baking soda | ½ tsp | Balances acidity from pumpkin |
| Salt | ¼ tsp | Enhances overall flavor |
| Ground cinnamon | 1 tsp | Add nutmeg or pumpkin pie spice for extra warmth |
| Granulated sugar | 2 tbsp | Adjust to taste or swap with brown sugar |
| Large egg | 1 | Room temperature for best mix-in |
| Pumpkin purée | ¾ cup | Use pure pumpkin, not pie filling |
| Milk | ¾ cup | Any milk (dairy or plant-based) works |
| Unsalted butter, melted | 2 tbsp | Can swap with coconut oil |
| Vanilla extract | 1 tsp | Optional but adds warmth |
| Cream cheese (for filling) | 4 oz | Softened for easy spreading |
| Toasted pecans or walnuts, chopped | ¼ cup | Fold into batter or sprinkle on top |
| Maple syrup (for serving) | As needed | Or honey, caramel, or cinnamon butter |
| Butter or oil (for cooking) | As needed | To grease skillet or griddle |
Instructions
👩🍳 INSTRUCTIONS FOR PANCAKES STUFFED WITH PUMPKIN (VERSION ONE)
-
Mix the dry ingredients.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. -
Combine the wet ingredients.
In a separate bowl, whisk the egg, pumpkin purée, milk, melted butter, and vanilla extract until smooth. -
Bring it together.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are fine; do not overmix. -
Fold in the nuts.
Gently fold ¼ cup chopped toasted pecans or walnuts into the batter. These add crunch and flavor. -
Preheat the skillet.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. -
Cook the first layer.
Pour about 2 tablespoons of batter per pancake onto the skillet. Spread slightly. -
Add the cream cheese filling.
Drop a small spoonful of softened cream cheese in the center of each pancake. -
Cover with more batter.
Spoon another tablespoon of batter over the cream cheese, spreading gently to seal. -
Cook until golden.
Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown. -
Serve and garnish.
Stack pancakes, drizzle with maple syrup, and sprinkle additional chopped toasted nuts on top. Dust with cinnamon if desired.