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To make these fluffy pancakes, gather these ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt - 1 cup buttermilk - 1/2 cup canned pumpkin puree - 1 large egg - 2 tablespoons sugar - 2 tablespoons melted butter - 1/2 cup cream cheese, softened - Maple syrup and whipped cream for serving Each ingredient plays a key role. The flour gives structure, while the buttermilk adds moisture. The pumpkin puree brings a lovely flavor and color. Spices like cinnamon and nutmeg add warmth and depth. Using quality ingredients makes a difference. For flour, I recommend King Arthur or Bob's Red Mill. They offer great texture. For pumpkin puree, Libby's is a reliable choice. Look for pure pumpkin, not pie filling. For cream cheese, Philadelphia is the gold standard. It blends well and gives that creamy texture. If you run out of an ingredient, don't worry! Here are some swaps: - Flour: You can use whole wheat flour for a healthier option. - Buttermilk: Mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 minutes. - Pumpkin Puree: Use applesauce for a different flavor. - Cream Cheese: Substitute with ricotta for a lighter texture. These swaps maintain the taste and texture while being flexible for your pantry needs. Enjoy getting creative! Start by gathering your dry ingredients. In a large bowl, mix together: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 teaspoon salt Whisk these ingredients well. This step helps to evenly distribute the baking powder and spices. Set the bowl aside for later. Next, focus on the wet ingredients. In another bowl, combine: - 1 cup buttermilk - 1/2 cup canned pumpkin puree - 1 large egg - 2 tablespoons sugar - 2 tablespoons melted butter Mix well until everything is smooth. This mixture will bring moisture and flavor to your pancakes. Now, it’s time to combine your two mixtures. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula. It’s okay if some small lumps remain. Overmixing can lead to tough pancakes, so be careful here. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. As the pancakes cook, drop a small spoonful of cream cheese on top before bubbles form. This takes about 2-3 minutes. When the edges look set and bubbles appear in the center, it’s time to flip. Cook for an additional 1-2 minutes until golden brown. Repeat with the rest of the batter. Adjust the heat if needed to avoid burning. Serve your pancakes warm, topped with maple syrup and whipped cream. Enjoy! To get fluffy pancakes, use fresh baking powder. This makes them rise well. Make sure your buttermilk is at room temperature. Cold liquids can make the batter dense. Mix the wet and dry ingredients gently. Overmixing can lead to tough pancakes. Leave some small lumps; they help keep the pancakes light. Adding spices is key to great flavor. Use cinnamon, nutmeg, and ginger for warmth. You can adjust these spices to suit your taste. If you love pumpkin spice, add more cinnamon or a pinch of cloves. This will give your pancakes a cozy fall flavor. One big mistake is flipping too soon. Wait until bubbles form on top before flipping. Another mistake is using too much batter. Stick to 1/4 cup for each pancake. This helps them cook evenly. Always check your heat; too high will burn the pancakes. If they brown too fast, lower the heat. {{image_2}} You can make your pancakes even more fun by adding chocolate chips or nuts. Simply stir in half a cup of semi-sweet chocolate chips or chopped nuts into the batter. If you love walnuts or pecans, they work great! The chocolate adds sweetness, while nuts give a nice crunch. If you want a stronger pumpkin flavor, try the pumpkin spice variation. Just add an extra teaspoon of pumpkin pie spice to the dry mix. This will make your pancakes smell and taste even more like fall. You can also swap out some of the cinnamon for the pumpkin pie spice for a fun twist. For a gluten-free version, use a gluten-free all-purpose flour blend instead. Make sure it has xanthan gum in it; this helps the pancakes hold together. The rest of the recipe stays the same. Your pancakes will still be fluffy and delicious, just without the gluten. Enjoy your tasty meal! To keep your pancakes fresh, let them cool first. Stack the pancakes with parchment paper between each one. This helps prevent them from sticking together. Place the stack in an airtight container. Store it in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you are ready to eat your leftover pancakes, reheating is simple. You can use a microwave for quick heating. Place a pancake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat it for about 20 seconds. If you want a crispier texture, use a skillet. Heat the skillet over medium-low heat. Add a little butter and warm each side for about one minute. Freezing pancakes is easy and fun! First, let them cool completely. Then, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap or use a freezer bag. Label the bag with the date and type. Store in the freezer for up to two months. When you are ready to enjoy them, just reheat as described above. This way, you can have a delicious breakfast ready in no time! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it, remove the seeds, and roast it until soft. Then, scoop the flesh and blend it until smooth. You need about 1/2 cup of fresh puree for this recipe. Fresh pumpkin gives a great taste, but canned is easier and quicker. You can tell pancakes are done when the edges look set. Bubbles will form on the surface. If you flip them, they should be golden brown. Cook for about 1-2 minutes on each side. If you are unsure, poke a pancake with a fork. If it springs back, it’s done. These pancakes shine with maple syrup and whipped cream. You can also add nuts or fresh fruit for extra flavor. A sprinkle of cinnamon or a dollop of yogurt can boost taste too. Get creative and make it your own! Fluffy Pumpkin Cream Cheese Pancakes are a delight. We covered key ingredients for the best taste. You learned tips for mixing and cooking pancakes flawlessly. We explored fun variations and how to store leftovers. Remember, using the right spices makes a big difference. With practice, you can avoid common mistakes. Enjoy making these pancakes for breakfast or brunch. They are simple, fun, and delicious!

Fluffy Pumpkin Cream Cheese Pancakes

Indulge in these Fluffy Pumpkin Cream Cheese Pancakes for a delightful fall breakfast! With a warm blend of spices and a creamy center, these pancakes are sure to impress. Perfectly fluffy and topped with maple syrup and whipped cream, they make any morning special. Ready to elevate your breakfast game? Click through to explore this easy recipe and treat your taste buds to a seasonal favorite!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 cup buttermilk

1/2 cup canned pumpkin puree

1 large egg

2 tablespoons sugar

2 tablespoons melted butter

1/2 cup cream cheese, softened

Maple syrup and whipped cream for serving

Instructions
 

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

    In another bowl, combine the buttermilk, pumpkin puree, egg, sugar, and melted butter. Mix until well combined.

      Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; small lumps are okay.

        In a small bowl, beat the softened cream cheese until smooth. You can add a splash of milk to help cream if it's too thick.

          Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.

            Drop a small spoonful of cream cheese on top of the pancake batter before bubbles form on the surface (about 2-3 minutes).

              Once the edges look set and bubbles appear in the center (after about 2-3 minutes), flip the pancakes and cook for an additional 1-2 minutes until golden brown.

                Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

                  Serve warm, stacked with maple syrup and whipped cream on the side.

                    Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings