How to Make Pumpkin Spice Cheesecake Pancakes | RECIPE

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a similar flavor.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: sweet potato puree

Both alternatives provide a similar texture and sweetness.

Combine cream cheese, pumpkin, pumpkin pie spice, and pecans in a bowl.

Use an electric mixer until smooth.

Spoon the mixture into a piping bag and snip off the end to create a medium-sized round piping tip. Set aside.

Pour whipping cream, cream cheese, pumpkin pie spice, eggs, and sugar into a bowl.

Beat until stiff peaks form.

Spoon into a piping bag fitted with a large star-shaped piping tip and refrigerate.

Melt candy melts in a microwave-safe bowl for 30 seconds or until fully melted.

Spoon the melted candy into maple leaf-shaped molds and place in the fridge to set.

Combine flour, sugar, baking powder, salt, and pumpkin pie spice in a bowl.

Make a well in the center and add milk, butter, egg, and pumpkin. Whisk together.

Add a drop of orange food coloring.

Heat a frying pan to medium or medium-high heat and spray with cooking spray, wiping off excess with a paper towel.

Spoon two large spoonfuls of batter onto the frying pan.

Pipe a swirl of the cream cheese mixture into the center immediately after adding the batter.

Cook the pancake for 1-2 minutes or until bubbles form on the surface.

Flip the pancake and cook for an additional 1-2 minutes.

Repeat with the remaining batter.

Stack the pancakes and top with a swirl of pumpkin spice whipped cream and chocolate leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens