Ingredients
Scale
- FOR PANCAKES
- 1.5 cups Krusteaz Buttermilk Pancake Mix (or any just-add-water mix)
- 1 cup cold water
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch of nutmeg
- FOR DRIZZLE
- 4oz (half a block) of cream cheese, room temperature
- 1/4 cup white sugar
- 1/4 cup heavy cream, plus more for thinning
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- FOR PANCAKES
- Heat a griddle or large flat skillet on medium heat.
- In a large mixing bowl, whisk all ingredients until combined. Batter will be lumpy.
- Allow batter to stand 5 minutes.
- Spray griddle or skillet with nonstick spray and scoop 1/4 cup of batter per pancake.
- 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)
- FOR DRIZZLE
- 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.
- Prep Time: 5 mins
- Cook Time: 10 mins
