Pumpkin Pie Pancakes with Cream Cheese Drizzle
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Cook time: 
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Serves: 10 pancakes
 
Ingredients
  • FOR PANCAKES
  • 1.5 cups Krusteaz Buttermilk Pancake Mix (or any just-add-water mix)
  • 1 cup cold water
  • ⅓ cup canned pumpkin puree (not pumpkin pie filling)
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch of nutmeg
  • FOR DRIZZLE
  • 4oz (half a block) of cream cheese, room temperature
  • ¼ cup white sugar
  • ¼ cup heavy cream, plus more for thinning
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
Instructions
  1. FOR PANCAKES
  2. Heat a griddle or large flat skillet on medium heat.
  3. In a large mixing bowl, whisk all ingredients until combined. Batter will be lumpy.
  4. Allow batter to stand 5 minutes.
  5. Spray griddle or skillet with nonstick spray and scoop ¼ cup of batter per pancake.
  6. Flip pancakes when bubbles begin to form and pop on top of each pancake. Allow to cook an additional couple of minutes, and then use a spatula to peek at the bottom of pancake to check if they are done (~2 minutes)
  7. FOR DRIZZLE
  8. In a medium-sized mixing bowl, use a hand mixer to combine all ingredients until smooth. Thin with additional cream if needed until desired consistency is reached.
Recipe by Brownie Bites Blog at http://www.browniebites.net/pumpkin-pie-pancakes-with-cream-cheese-drizzle-giveaway/